I’ve never done this before, but this recipe is the number one search that brings random people to this blog. Hi! 🙂 {My posts about my Lilly Pulitzer scarf are a close seconds.}

I relooked at the cupcake post this weekend. Just mentioning them, Jason said you have to make those cupcakes! I thought my coworkers might enjoy them too. So after realizing I had all the ingredients {minus the lime} on hand, I decided to make them Tuesday night. I’m reposting because {1} the original photos are horrible {2} the fonts weird & {3} it’s a three year old post!

So if you followed me back in 2008 {praise you!}, you can ignore this post {or come over & have a cupcake}. I have to say they’re just as good as I remembered! I know I’ll make them a few more times this spring/summer.

Ingredients
box of white cake mix
can of frozen margarita/daiquiri mix, thawed
2 tbsp vegetable oil
3 egg whites
1 tbsp lime zest

Preheat oven to 350.
Combine cake mix, margarita mix, egg whites, & oil in stand mixer. Stir in zest.

Filled well greased or cupcake papered muffin pans 2/3 full. Bake 22-24 minutes or until toothpick comes out clean. I let cool for a few minutes in the pans before transferring to cooling rack.

Lime Cream Cheese Icing
Ingredients
1 stick butter, softened
1 pkg cream cheese {light ok}, softened
2 tbsp lime juice {I squeezed the post-zested limes}
1 tsp lime zest
4-5 c powdered sugar

Cream softened butter & cream cheese, juice & zest until light & fluffy. Add 4 c sugar 1 c at a time. I ended up doing 4.5 c sugar.

We don’t love a ton of icing on our cupcakes so this icing recipe will be enough for making 2 sets of the cupcakes. {I froze the unused half.} I also attempted to “professionally” ice these babies. But later last night decided they looked weird & smoothed them out.

These cupcakes were dessert last night, breakfast this morning & again dessert tonight. I’m taking them to work tomorrow & to save us from eating all 23!