Key Lime Cupcakes

Serves: 5
Total Calories: 725
Yield: 2 dozen


1 (16-ounce) package angel food cake mix
3/4 cup lemon-lime soda
1/2 cup plus 1 tablespoon key lime juice, divided
1 (14-ounce) can sweetened condensed milk
1 teaspoon lime zest
1 (8-ounce) container frozen whipped topping, thawed
Garnish: sweetened flaked coconut


In a large bowl, combine dry cake mix, soda and 1/4 cup key lime juice. Spray muffin cups with non-stick vegetable spray. Fill muffin cups 2/3 full. Bake at 350 degrees for 12 minutes, or until a toothpick tests clean. Cool completely. Use a toothpick to poke several holes almost to the bottom of each cupcake; don't poke through bottoms. Mix together remaining lime juice, sweetened condensed milk and lime zest. Measure out 1/3 cup lime mixture; pour over all the cupcake tops. Stir whipped topping into the remaining lime mixture; chill for one hour. Frost cupcakes with whipped topping mixture. Garnish with coconut. Refrigerate until serving time.

Nutritional Facts:

Serves: 5
Total Calories: 725
Calories from Fat: 146

This Key Lime Cupcakes recipe is from the 101 Cupcake, Cookie & Brownie Recipes Cookbook. Download this Cookbook today.

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