Ingredients
Cupcakes:
1 box (18.25 oz) classic white cake mix
1 small box (3 oz) Lime Jell-O
3/4 cup vegetable oil
4 eggs
3/4 cup limeade concentrate, thawed
2 cups graham cracker crumbs
Frosting:
1 stick (1/2 cup) salted butter, slightly softened
8 oz block cream cheese, slightly softened
3 TBS freshly squeezed Key Lime juice
4 cups powdered sugar
2 Tablespoons Key Lime zest
Graham cracker crumbs and lime slices for garnish
Instructions
Cupcakes:
1 box (18.25 oz) classic white cake mix
1 small box (3 oz) Lime Jell-O
3/4 cup vegetable oil
4 eggs
3/4 cup limeade concentrate, thawed
2 cups graham cracker crumbs
Frosting:
1 stick (1/2 cup) salted butter, slightly softened
8 oz block cream cheese, slightly softened
3 TBS freshly squeezed Key Lime juice
4 cups powdered sugar
2 Tablespoons Key Lime zest
Graham cracker crumbs and lime slices for garnish
Instructions
- Preheat oven to 350. Line 24 muffin tins with liners and set aside.
- Sprinkle a spoonful of graham cracker crumbs in the bottom of each liner. In a large mixing bowl, combine cake mix, Jell-O, eggs, vegetable oil, and limeade concentrate. Beat on low for 30 seconds. Scrape sides of bowl, increase speed to medium high, and beat for two minutes. Fill tins 2/3 full. Bake for about 15 minutes or until tops spring back when lightly touched. Remove from oven and cool completely on wire racks.
- Prepare frosting: In the bowl of a mixer, beat cream cheese, butter, and Key Lime juice on medium low speed until combined. With the mixer set on LOW, slowly add powdered sugar and Key Lime zest. Beat until just combined. Increase speed to high and beat for one minute. Frost cupcakes, then garnish with additional graham cracker crumbs and lime slices.
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