These cupcakes are a must if you are craving Key Lime. The glaze helps to keep the cake moist.
- 1 box lemon cake mix
- 1 small box lime jello
- 1/3 cup key lime juice
- 1/3 cup vegetable oil
- 3 eggs
- ¾ cup unsalted butter softened to room temperature
- 2 tsp key lime juice more to your taste
- 3-4 cups powdered sugar
- Grated lime zest for decoration
- Crushed honey graham cracker crumbs
- 1 can key lime pie filling
Preheat oven 350 degrees. Line muffin tins with cupcake liners.
Beat cupcakes on low speed for 30 seconds then medium speed for 2 minutes. Scrap bowl occasionally. Fill each muffin cup 2/3 full. Bake 19-24 minutes. Cool in pan for 10 minutes, move to cooling rack and pierce tops with a tooth pick several times. Mix glaze thin enough to drizzle. Drizzle and spread over each cupcake.
Cool completely, about 30 minutes or so.
In the bowl of a stand mixer, beat together the butter, about ⅓ cup of the key lime pie filling and the key lime juice on medium-high for about 2 minutes, or until fluffy. Add the powdered sugar, about a cup at a time, until frosting is light and fluffy.
Pipe frosting high onto glazed cupcakes. Garnish with crushed graham crackers. Serve immediately or store leftovers airtight in the fridge for up to 3 days