Key West Cupcakes Recipes

Steps:

• Preheat oven to 350°. Line 16 muffin cups with paper or foil liners., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cracker crumbs, flour, baking powder, cinnamon and nutmeg; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, butter and lime zest until blended. Beat in lime juice and vanilla. Gradually beat in confectioners' sugar until smooth. Pipe or spread onto cupcakes. Refrigerate until serving.

Steps:

• In a large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 c. lime juice and the food coloring; stir in powdered sugar until smooth. Cover, refrigerate. Heat oven to 350*. Place paper baking cup in each 24 regular-sized muffin cups. Make and bake cake mix as directed on box, using water, oil, and e ggs. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely. Spread 1 tbs. filling (pudding mix) on top of each cupcake. Stir frosting in container 20 times. Gently stir in 1 tbs. lime juice and lime peel. Spoon frosting into resealable bag. Cut 1/2" opening from bottom corner of bag. Squeeze 1 tbs. frosting from bag onto filling on each cupcake. Garnish with fresh lime wedge or slice. Store covered in refrigerator.

Steps:

• 1. In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes
• 2. Beat in 1/4 cup lime juice and the food coloring; stir in powdered sugar until smooth. Cover, refrigerate
• 3. Heat oven to 350*.
• 4. Place paper baking cups in each 24 regular size muffin cups. Make and bake cake mix as directed on box, using water, oil and eggs. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely
• 5. Spread 1 tablespoon filling (pudding mix) on top of each cupcake.
• 6. Stir frosting in container 20 times. Gently stir in 1 tablespoon lime juice and lime peel. Spoon frosting into resealable bag. Cut 1/2" opening from bottom corner of bag.
• 7. Squeeze 1 tablespoon frosting from bag onto filling on each cupcake. Garnish with fresh lime wedge or slice