Key Lime Cupcakes

Yield

24 servings

20

20

:

1 (15.25 ounce) package: white cake mix (such as Pillsbury® Classic White)

1 cup: water

3: eggs

1/3 cup: vegetable oil

2 tablespoons: lime zest

1 tablespoon: fresh lime juice

3 drops: green food coloring

:

1/2 cup: butter, softened

1 (8 ounce) package: cream cheese, softened

2 tablespoons: lime zest

1/2 teaspoon: vanilla extract

1 1/2 cups: confectioners' sugar, sifted

2 tablespoons: pearlized sprinkles, or as needed

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners or spray with cooking spray.

Mix cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Add 2 tablespoons lime zest, lime juice, and food coloring; mix well. Pour batter into the prepared muffin cups.

Bake in the preheated oven until golden and a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. Cool cupcakes on a wire rack.

Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Add 2 tablespoons lime zest and vanilla extract to creamed butter mixture; mix well. Mix confectioners' sugar, 1/2 cup at a time, into creamed butter mixture until frosting is smooth; chill in refrigerator until frosting is thickened, about 30 minutes.

Spread frosting onto each cupcake and top with sprinkles.

Calories: 215 kcal

Carbohydrates: 23.1 g

Cholesterol: 47 mg

Fat: 12.9 g

Fiber: 0.3 g

Protein: 2.4 g

Sodium: 184 mg