Ingredients
Cupcake
1 box Betty Crocker® lemon cake mix
1 box (4-serving size) lime-flavored gelatin
3/4 cup water
1/3 cup Key lime juice
1/3 cup vegetable oil
3 eggs
Frosting
1 cup (2 sticks) unsalted butter, firm but not cold
1/8 teaspoon salt
3 1/2 cups powdered sugar, sifted
1/2 teaspoon vanilla
1 tablespoon Key Lime zest
5 tablespoons Key Lime juice
1/2 teaspoon milk
Preparation
Cupcake
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.
Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.
Frosting
Beat together butter, and salt on medium speed until light and fluffy. Reduce mixer to low and slowly add powdered sugar, beat until well combined. Add vanilla, Key Lime juice and zest, mix until just blended, DO NOT OVERMIX. Frosting should be dense and creamy, kind of like ice cream. If you half the amount of frosting you put on them, you could easily frost 2 dozen cupcakes with this recipe. :-)
