Mini Key Lime Cupcakes

Calling all Key lime pie fans! This so-cute cupcake recipe is what you have been waiting for. If you are in need of an allergy-friendly recipe for a bake sale or are in the mood for a deliriously yummy cupcake, this is an awesome recipe to try.

Ingredients

Topping:

• 1 box (4-serving size) instant vanilla pudding and pie filling mix
• 1 1/2 C. whipping cream
• 1/4 C. Key lime or regular lime juice
• 1 1/2 C. powdered sugar

Cupcakes:

• 48 regular-size paper baking cups
• 1 gluten free yellow cake mix.

Frosting:

• 1 container whipped fluffy white frosting
• 1 Tbs. Key lime or regular lime juice
• 1/2 tsp. grated Key lime or regular lime peel

Directions

1. In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes.
2. Let stand 3 minutes.
3. Beat in 1/4 C. Key lime juice.
4. Stir in powdered sugar until smooth.
5. Cover and refrigerate.
6. Heat oven to 375 degrees.
7. Place mini foil cupcake liners on a cookie baking tray.
8. Make cake batter as directed on box.
9. Spoon about 1 rounded Tbs. batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.)
10. Refrigerate remaining batter.
11. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean.
12. Remove from pan to cooling rack.
13. Repeat with remaining baking cups and batter.
14. Cool cupcakes completely, about 15 minutes.
15. Remove cupcakes from their liners.
16. Swirl about 2 tsp. of topping on top of each cupcake.
17. Stir frosting in container 20 times.
18. Gently stir in 1 Tbs. Key lime juice and the lime peel.
19. Spoon topping into 1-qt. resealable food-storage plastic bag.
20. Cut 1/2-inch opening across bottom corner of bag.
21. Squeeze 1 rounded tsp. frosting from bag onto topping.