I love the flavor of key limes. A bit more tart than standard green Persian limes, and a lovely bright addition to pretty much any recipe that uses citrus. I keep a bottle of Nellie and Joe’s Famous Key West Lime Juice in the fridge and use it in drinks, cooking, baking. On a whim I decided to try it in a batch of cupcakes while I was staying recently with Bluwatermom. YUM!
This would work with any standard yellow cake recipe, but I used my go-to Duncan Hines’ yellow cake mix. It’s foolproof and tastes great. There are a couple of things that make these moist and decadent – but not too rich. I added lemon gelatin to the mix, and spooned a key lime glaze over the warm cupcakes when they came out of the oven. They were delicious, even without frosting. We ate some unfrosted ones for breakfast the next day 🙂 with coffee.
And I added key lime juice to the frosting, which gave a slight tart finish to the sweet and tangy cream cheese frosting. A little lime zest grated over the top, and a batch went to my sister’s for her Mother’s Day luncheon. And the rest just disappeared one by one, while Bluwaterguy was up for the weekend. Hmmmm?
I’m back home now, and Bluwatermom is continuing to rehab her new knee. She is getting better every week, and I’m getting back into the swing of things at my place.
This recipe will be a great take along this summer ~ as cupcakes or a sheet cake. And with concert tailgates and a bluwatergetaway coming up this month, it’s nice to have something new in the basket. Maybe we’ll even have some for breakfast ~ with or without frosting 🙂 .
key lime cupcakes
one box Duncan Hines’ yellow cake mix (eggs, oil, water)
one 3 oz box of lemon jello
1 cup confectioners sugar
1 tablespoon key lime juice (more if needed for thin consistency)
8 oz block of cream cheese
8 oz (one stick) of butter
16 oz (one bag) confectioners sugar
2 tablespoons key lime juice (more or less to taste)
Prep the cake mix with oil, eggs and water, add the gelatin and mix according to directions. Add to a muffin tin prepped with cupcake papers or a prepared cake pan. Bake according to directions. Mix glaze to a thin consistency. After baking, while the cakes are still warm, prick each one a few times with a fork, and spoon a teaspoon or two of the glaze over each cake. Take a little time with this so the glaze is absorbed in the cake and not just running over the sides. Beat the cream cheese, butter and confectioners sugar until light and fluffy. Add a couple of tablespoons of key lime juice and mix into the frosting ~ taste and adjust as needed. Frost the cakes when cooled. A little lime zest is nice for color. Enjoy 🙂 ~~~