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“Source: Betty Crocker Cookbook - These mini morsels are a perfect treat for a picnic, BBQ, party or other gathering!!”
1hr 50mins
48 mini cupcakes

Ingredients Nutrition


  1. In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes.
  2. Let stand 3 minutes.
  3. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
  4. Heat oven to 375°F (350°F for dark or nonstick pans).
  5. Place paper baking cup in each of 24 regular-size muffin cups.
  6. Make cake batter as directed on box.
  7. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.).
  8. Refrigerate remaining batter.
  9. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean.
  10. Remove from pan to cooling rack.
  11. Repeat with remaining baking cups and batter.
  12. Cool cupcakes completely, about 15 minutes.
  13. Remove cupcakes from baking cups.
  14. Swirl about 2 teaspoons topping on top of each cupcake.
  15. Stir frosting in container 20 times.
  16. Gently stir in 1 tablespoon Key lime juice and the lime peel.
  17. Spoon topping into 1-quart resealable food-storage plastic bag.
  18. Cut 1/2-inch opening across bottom corner of bag.
  19. Squeeze 1 rounded teaspoonful frosting from bag onto topping.
  20. Garnish with fresh lime wedge, if desired.
  21. Store in refrigerator.

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