National Cupcake Week was last week and I did manage to bake a batch of cupcakes that went over in a big way here at work. This recipe is courtesy of Mrs.Beth and is a refreshing light cupcake with a citrus flavor and to-die-for icing. It’s also great because its one of the few that is not completely from scratch so it can be made in a hurry with minimal effort for last minute school functions and potlucks! Everyone (even the best cooks/bakers) need a recipe like this hanging around!
Key Lime Cupcakes
For the cake:
1 box white cake mix
1/3 cup oil
(B uses the zest of two limes, I left that out)
One small container of Key Lime Juice (gives you about ¾ cup) (then add enough water to this to make 1 cup of liquid) ( B uses-juice of 6 limes plus the water)
Mix and bake as directed.
Cool on a wire rack.
For the icing:
1 8oz package of cream cheese-softened
1 stick butter -softened
1 cup powdered sugar
1 cup finely crushed graham crackers
splash of milk if needed (you will need it)
I mix my cream cheese and butter really well first, then slowly add the
sugar. Add a splash of milk if needed to bring icing to proper consistency. Add graham cracker crumbs last and mix well.
I think you know how to combine the icing and cupcakes. If you need directions, we have bigger problems than my blog can address. ;)