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Today is September 27, 2022

Key Lime Cupcakes

Breads & Desserts


1 box Betty Crocker Super Moist lemon cake mix
1 (4-serving size) box lime-flavored gelatin
3/4 cup water
1/3 cup Key lime juice, fresh or bottled
1/3 cup vegetable oil
3 eggs
2 to 3 drops green food coloring, optional

1 cup powdered sugar
2 to 2 1/2 Tbsp. Key lime juice

1 (8-oz.) pkg. cream cheese, softened
1/4 cup butter or margarine, softened
1 tsp. vanilla extract
3 1/2 cups powdered sugar
Grated lime peel, optional


Preheat oven to 350 F (325 F for dark or nonstick pan). Place a paper baking cup in each of 24 regular-size muffin cups. In a large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about 2/3 full. Bake 19 to 24 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.
  Glaze: In a small bowl, mix 1 cup powdered sugar and enough of the lime juice to make a smooth glaze thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.
  Frosting: In a large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and powdered sugar; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator.


From “One Hundred Years of Good Cooking,” Unity Baptist Church, Leakesville

Submitted By

Debbie Stringer

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