Mini Key Lime Cupcakes

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Mini Key Lime Cupcakes
110 min.
48
172kcal

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Indulge in the delightful taste of Mini Key Lime Cupcakes, a dessert that perfectly captures the essence of summer in every bite! These charming little treats are not only popular among dessert lovers but also incredibly easy to make, making them a fantastic choice for gatherings, parties, or simply a sweet treat at home. With a zesty lime flavor that dances on your palate and a creamy topping that adds a luscious finish, these cupcakes are sure to impress your family and friends.

What sets these Mini Key Lime Cupcakes apart is their unique combination of a moist cake base and a rich, tangy filling that brings a refreshing twist to traditional cupcakes. The vibrant green hue, enhanced by a few drops of food coloring, adds a playful touch that makes them visually appealing. Plus, with 48 servings, you can easily share these delightful bites with a crowd or save some for later—if they last that long!

Whether you're celebrating a special occasion or just want to treat yourself, these cupcakes are a perfect choice. The balance of sweetness and tartness, combined with the fluffy frosting, creates a dessert experience that is both satisfying and memorable. So, roll up your sleeves and get ready to whip up a batch of these Mini Key Lime Cupcakes that will leave everyone asking for seconds!

Ingredients

  • box vanilla pudding instant (4-serving size)
  • 1.5 cups whipping cream 
  • 0.3 cup juice of lime 
  • drops drop natural food coloring green
  • 1.5 cups powdered sugar 
  • 48  you will also need: parchment paper 
  • box cake mix yellow
  • 12 oz fluffy frosting white
  • tablespoon juice of lime 
  • 0.5 teaspoon lime zest grated

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • wire rack
  • toothpicks
  • ziploc bags
  • muffin liners

Directions

  1. In large bowl, beat pudding mix and whipping cream with whisk 2 minutes.
  2. 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.
  3. Heat oven to 350°F (325°F for dark or nonstick pans).
  4. Place 24 of the paper baking cups 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 one-third full.) Refrigerate remaining batter.
  5. Bake 11 to 15 minutes (14 to 20 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean.
  6. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.
  7. Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.
  8. 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.
  9. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping.
  10. Garnish with fresh lime wedge, if desired. Store in refrigerator.

Nutrition Facts

Calories172kcal
Protein5.77%
Fat23.11%
Carbs71.12%

Properties

Glycemic Index
1.56
Glycemic Load
2.07
Inflammation Score
-2
Nutrition Score
3.2617391347885%

Flavonoids

Eriodictyol
0.03mg
Hesperetin
0.15mg
Naringenin
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:172.41kcal
8.62%
Fat:4.43g
6.81%
Saturated Fat:2.15g
13.42%
Carbohydrates:30.65g
10.22%
Net Carbohydrates:30.16g
10.97%
Sugar:14.63g
16.26%
Cholesterol:10.11mg
3.37%
Sodium:214.95mg
9.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.48g
4.97%
Selenium:5.95µg
8.5%
Vitamin B1:0.13mg
8.41%
Vitamin B2:0.13mg
7.84%
Manganese:0.14mg
7.12%
Vitamin B3:1.3mg
6.51%
Folate:24.69µg
6.17%
Phosphorus:54.63mg
5.46%
Iron:0.89mg
4.93%
Calcium:37.14mg
3.71%
Vitamin A:112.79IU
2.26%
Fiber:0.49g
1.96%
Copper:0.04mg
1.88%
Vitamin E:0.28mg
1.86%
Vitamin K:1.48µg
1.41%
Magnesium:5.6mg
1.4%
Zinc:0.19mg
1.26%