Make mini cakes for maximum satisfaction. Cake mix and ready-to-spread frosting make prep super easy.

Prep Time: 40 min

Total Time: 1 hour 50 min

Makes: 48 cupcakes

Topping


1 box (4-serving size) vanilla instant pudding and pie filling mix

1 1/2 cups whipping cream

1/4 cup Key lime or regular lime juice

4 drops green food color

1 1/2 cups powdered sugar

Cupcakes

48 regular-size paper baking cups

1 box Betty Crocker® SuperMoist® yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

Frosting

1 container Betty Crocker® Whipped fluffy white frosting

1 tablespoon Key lime or regular lime juice

1/2 teaspoon grated Key lime or regular lime peel

1. In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.

2. Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.

3. Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.

4. Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.

High Altitude (3500-6500 ft): Divide batter in half. Distribute 1/2 batter evenly among 24 muffin cups. Refrigerate remaining batter, and repeat process.

Make the Most of This Recipe

Special Touch

Check your market for seasonal fresh Key limes in bags, and juice them. Key limes are smaller than regular Persian limes, about the size of a golf ball. You will need 5 Key limes to make about 1/3 cup juice.

Nutrition Information:

1 Cupcake: Calories 140 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 1g); Cholesterol 20mg; Sodium 115mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 14g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 0% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1

*Percent Daily Values are based on a 2,000 calorie diet.