Lemon Lime Cupcakes with Tangy Lime Whipped Topping

Since most of this recipe comes from prepackaged cake mix, these cupcakes are pretty easy to make, and the whipped topping doesn’t need any fancy presentation. In fact, the topping is delicious enough to suffice as a standalone dessert.



1 packages lemon cake mix
1 cup vegetable oil
4 eggs
1/2 cup lime juice (or key lime juice)
1/2 cup water
1 tsp grated lime peel

Whisk ingredients together until smooth

DSC00449    DSC00453

Fill cupcake liners 2/3 full, bake at 350 for 19-23 minutes. These cupcakes will have more of a glazed look than a spongy look when they are done, so don’t measure doneness by a golden-brown color.

Yield: 24+ regular cupcakes (I made 24 regular cupcakes and had enough leftover for at least 12 mini cupcakes. For mini cupcakes, shorten baking time to 16-18 minutes).



2 cups whipping cream
1/2 cup powdered sugar
1/4 cup lime juice (or key lime juice)
1-2 tsp grated lime peel (optional)

Beat cream with an electric mixer at medium speed for 3-5 minutes, until soft peaks form. Add sugar and lime juice, beat at  medium-high speed until medium-stiff peaks form (supposedly, another 30 seconds). Be careful not to overbeat cream.

Use a spoon to top each cupcake with a dollop of whipped topping. Use the same spoon to eat the remaining topping straight from the bowl.



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