Too Easy Key Lime Cupcakes

Betty Crocker Cake Mix and Frosting and Yoplait Key Lime Yogurt

Betty Crocker lemon cake mix is the base for our cupcakes. And the frosting and yogurt — well, just wait’ll you see what we do with those.

Here’s the secret weapon: A 6″ store-bought cheesecake! NOT KIDDING! Get out your 1-1/4″ cookie scoop (or a spoon) and scoop out 24 little cheesecake balls.

Cheesecake Balls

Now make the batter: cake mix, lime-flavored gelatin, Key lime juice, water, oil, eggs and a couple-a drops-a green food coloring.

Green Batter for Key Lime Cupcakes

Now we’re going to make that batter gobble up the cheesecake balls like this:

Key Lime Cheesecake Cupcakes

Do that for all 24 cupcakes and they’ll be ready to bake at 350 degrees for 15 minutes or so — just until your touch springs back on top. You don’t want to over-bake them because, remember, you have a baked cheesecake center already there!

Then, voila! Lookie what’s inside!

Cheesecake Centers of Key Lime Cupcakes

The icing is a thin mixture of the ready-to-spread frosting, Key lime juice, Key lime yogurt and a bit o’ powdered sugar. Since it’s a fresh and fluid, it’s easiest to invert the cupcakes and dip the tops into the frosting mixture (rather than trying to frost ‘em with a knife).

Read rest of recipe at quick-dish!


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