Key Lime Cupcakes

Cake mix and ready-to-spread frosting make prep super easy.

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.



This recipe comes from Betty Crocker.com . . .

Fruity Cream Cheese Muffins

Ingredients

1 1/4 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 C. sugar
4 oz. cream cheese -- cut into 1/2-inch squares
1 egg
1/3 C. vegetable oil
1/2 C. milk
1 tsp. vanilla extract
1 C. frozen fruit (unthawed)

Directions

In medium bowl, sift together flour, baking powder and salt. Add sugar and mix well. Add cream cheese squares; coat well with flour mix. In another medium bowl, combine egg, oil, milk and vanilla. Add reserved dry ingredients and stir just until combined. Fold in frozen fruit. Preheat oven to 350 degrees. Fill greased muffin pans half full. Bake in preheated oven 20 to 25 minutes or until they test done.

Makes 10 to 12 muffins.

Sour Cream Muffins

Ingredients

1 C. sour cream
1 1/3 C. flour
2 tsp. baking powder
2 Tbs. sugar
1 egg yolk, beaten
1/2 tsp. soda
1/2 tsp. salt
1 egg white, beaten

Directions

Mix cream, sugar and salt. Add egg yolk and blend together. Sift flour, measure and then add soda and baking powder. Sift again. Add to creamed mixture and fold in egg white.

Bake in lined muffin tins at 350 degrees for about 10-12 minutes.

Yields 12 muffins.

Banana Bread Muffins

These simple muffins are a great breakfast treat or an easy snack. Make sure your bananas are super ripe: the blacker the better!

Ingredients

3 or 4 ripe bananas
1/3 C. melted butter
1 C. sugar
Raisins and/or nuts (optional)
1 egg beaten
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking soda
Pinch of salt
1 1/2 C. flour

Directions

In a large bowl, smash bananas. Mix all the ingredients in, adding the flour last. Mix together with a fork. Pour mixture into a greased 4x8 loaf pan (muffin pan will do as well).

Cook at 350 degrees for 45 minutes or until desired color.

Something that I love to do with muffins and/or banana bread . . . ice them with cream cheese frosting . . . yum, try it some time . . . I posted the recipe that I use last week, check my blog labels for the post