Key Lime Cupcakes

Ingredients

• 1 box lemon cake mix 
• 1 box gelatin mix (4-serving size)
• 0.7 cup water 
• 0.3 cup juice of lime 
• 0.3 cup vegetable oil 
• 3  eggs 
• 2  purple gel food coloring green
• 1 cup powdered sugar 
• 2 tablespoons juice of lime 
• 8 oz cream cheese softened
• 0.3 cup butter softened
• 1 teaspoon vanilla 
• 3.5 cups powdered sugar 
• 1 serving lime zest grated

Equipment

• bowl
• oven
• wire rack
• hand mixer
• toothpicks
• skewers
• muffin liners

Directions

1. Heat oven to 375°F (350°F for dark or nonstick pans).
2. Place paper baking cup in each of 22 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.
3. Bake 13 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes.
4. Remove from pans to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.
5. In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to spread. Spoon and spread glaze over warm cupcakes. Cool completely, about 30 minutes.
6. In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes as desired.
7. Garnish with lime peel. Store covered in refrigerator.