I found this recipe online (I can’t recall where) and finally found somewhere to make them for. This week I took them to our Chi O Alum Dinner Club then shared the leftovers with co-workers. I admit they were really good! Thought I’d share the recipe with the blogging world.
1 package (18.25 oz. white cake mix (no pudding in the mix)
1 can (10 oz.) frozen Margarita mix, thawed (undiluted) (I used strawberry)
3 egg whites
2 tablespoons vegetable oil
1 tablespoon grated lime zest
Preheat oven to 350° F.
Line standard muffin pan with baking cups.
In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer.
Stir in lime zest; mix completely.
Fill prepared pans 2/3 full.
Bake 22-24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pan on cooling rack 5-8 minutes.
Remove cupcakes from pan; cool completely. Frost cooled cupcakes with icing and garnish, if desired, with a strawberry and/or lime twist. Yield: Makes 24 cupcakes.
Key Lime Cream Cheese Icing
8 tablespoons (1 stick) unsalted butter, softened
1 package (8 oz.) cream cheese, softened
2 tablespoons key lime juice
1 teaspoon key lime zest or lemon zest
4-5 cups confectioners’ sugar
In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
Add 4 cups confectioners’ sugar, one cup at a time; continue beating until light and fluffy.
If icing is too thin add additional confectioners’ sugar 1 tablespoon at a time. Makes about 3 cups icing.