KEY LIME CUPCAKE

Key Lime Cupcake image

Provided by Hope Adcox @lovestodance18

Categories Cakes

Number Of Ingredients 16

CUPCAKES
1 large lime, scrubbed (1tsp zest, 2tbs juice)
4 large eggs
1 package(s) vanilla pudding
1 package(s) yellow cake mix
1 1/4 cup(s) water
1 teaspoon(s) coconut flavoring
1/3 cup(s) oil
CUPCAKE FILLING
1 can(s) sweetened condensed milk
1/3 cup(s) key lime juice
LIME CREAM CHEESE FROSTING
1 package(s) cream cheese, softened
1 tablespoon(s) key lime juice
1 pound(s) powdered sugar
- toasted coconut

Steps:

CUPCAKE: preheat to 350 degrees, line cupcake pan with paper liners and rub butter on the rims of each cup (keeps it from sticking when rising)
separate 3 eggs (keep yolks) add remaining seperated egg, cake mix, pudding, 1 1/4 cup water, 1/3 cup oil,1 tsp coconut flavoring, 1 tsp lime zest and 2 tbs lime juice. Blend on low for 30 seconds. Scrape sides, blend on medium for 2 minutes.
Scoop 1/4 cup batter into each cup. Bake for 18-22 minutes.
FILLING: stir 1 can of sweetened condensed milk and 1/3 cup of key lime juice. When mixed, spoon into pastry bag with tip. Fill each cupcake with 1 tsp of filling.
LIME CREAM CHEESE FROSTING: mix cream cheese, 1 tbs key lime juice, and 1 lb powdered sugar (be careful to not inhale it, it's NOT fun to breath in). When done mixing, frost then top with coconut.
***TOASTED COCONUT DIRECTIONS: place on cookie sheet in oven on broil until lightly brown.

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