Key Lime Cupcakes

• Cupcake
• 1 box Betty Crocker(R) lemon cake mix
• 1 box (4-serving size) lime-flavored gelatin
• 3/4 cup water
• 1/3 cup Key lime juice
• 1/3 cup vegetable oil
• 3 eggs
• Frosting
• 1 cup (2 sticks) unsalted butter, firm but not cold
• 1/8 teaspoon salt
• 3 1/2 cups powdered sugar, sifted
• 1/2 teaspoon vanilla
• 1 tablespoon Key Lime zest
• 5 tablespoons Key Lime juice
• 1/2 teaspoon milk

1. Cupcake
2. Directions
3. Heat oven to 350u0b0F (325u0b0F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.
4. Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.
5. Frosting
6. Beat together butter, and salt on medium speed until light and fluffy. Reduce mixer to low and slowly add powdered sugar, beat until well combined. Add vanilla, Key Lime juice and zest, mix until just blended, DO NOT OVERMIX. Frosting should be dense and creamy, kind of like ice cream.
7. If you half the amount of frosting you put on them, you could easily frost 2 dozen cupcakes with this recipe. :-)

cupcake, lemon cake, limeflavored gelatin, water, lime juice, vegetable oil, eggs, frosting, unsalted butter, salt, powdered sugar, vanilla, zest, lime juice, milk

Taken from www.epicurious.com/recipes/member/views/key-lime-cupcakes-52813581 (may not work)