Recipe of the Week: Key Lime Cupcakes

One week left before the retirement party cupcakes are due and I am thinking about making key lime cupcakes instead of margarita cupcakes (see last week's recipe).  So the experimenting continues....

JillMade

Key Lime Cupcakes

1 Duncan Hines yellow cake mix
1/3 cup key lime juice
1 Tablespoon lime zest

Mix as directed substituting lime juice for part of the water required (I substitute buttermilk instead of water). Add the lime zest to the batter.  Bake as directed on package.
 ** If you feel adventurous, these cupcakes can be filled with lime curd. 


Key Lime Buttercream

1 stick unsalted butter
1 1/2 cups Crisco
1/4 cup key lime juice
1/4 cup water
1 teaspoon salt
8 cups powdered sugar
1 Tablespoon lime zest

Cream the butter and Crisco for several minutes. Mix the salt and lime juice and water until salt is dissolved. Add the powdered sugar and the liquid alternately and beat for 5 minutes. Add the lime zest and mix thoroughly. You can refrigerate this buttercream for one week or freeze it for up to three months. 

Garnish with a sprinkle of graham cracker crumbs, a lime wedge, or some candied lime peel.