Key Lime Pie Cupcakes

• Vegetarian

• Produce

  • 1/4 cup Key lime, juice
  • 1 Lime, Zest of

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 can Duncan hines key lime pie filling
  • 1 box Key lime cake mix
  • 3 cups Powdered sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Oil

• Snacks

  • 1 Honey graham cracker crumbs

• Dairy

  • 3/4 cup Butter, unsalted

• Liquids

  • 3/4 cup Water

Found on thedomesticrebel.com

Description

Ingredients

• 1 box key lime cake mix
• 3 eggs
• ½ cup oil
• ¾ cup water
• ¼ cup key lime juice
• Zest of one lime
• 1 can Duncan Hines Key Lime Pie Filling
• ¾ cup unsalted butter, softened to room temperature
• 1 tsp vanilla extract
• About 3-4 cups powdered sugar
• Crushed honey graham cracker crumbs

Directions

• Preheat oven to 350 degrees F. Line 2 muffin pans with about 18 paper liners; set aside.
• In a large bowl, combine the cake mix, eggs, oil, water, lime zest, and key lime juice and beat with a handheld electric mixer for about 2 minutes or until combined. Portion evenly into the prepared muffin cups, filling about ¾ full. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
• Using a paring knife or cupcake corer, core the cupcakes, careful not to cut all the way through the bottom of the cake. Discard centers. Fill with the prepared key lime pie filling. Set aside.
• In the bowl of a stand mixer, beat together the butter, about ⅓ cup of the key lime pie filling and the vanilla 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 filled cupcakes, careful to cover the filling completely. Garnish with crushed graham crackers. Serve immediately or store leftovers airtight in the fridge for up to 3 days.