Key West Cupcakes

Key West Cupcakes Recipe

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Samantha Bideau


These need to be stored in the refrigerator


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  • 1 box
    (4 servings) vanilla instant pudding and pie mix
  • 1 1/2 c
    whipping cream
  • 1/4 c
    fresh lime juice
  • 4
    drops food coloring
  • 1 1/2 c
    powdered sugar
  • 1 box
    yellow cake mix
  • 1
    container white frosting
  • 1 Tbsp
    fresh lime juice
  • 1/2 tsp
    grated lime peel

How to Make Key West Cupcakes


  1. In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes
  2. Beat in 1/4 cup lime juice and the food coloring; stir in powdered sugar until smooth. Cover, refrigerate
  3. Heat oven to 350*.
  4. Place paper baking cups in each 24 regular size muffin cups. Make and bake cake mix as directed on box, using water, oil and eggs. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely
  5. Spread 1 tablespoon filling (pudding mix) on top of each cupcake.
  6. Stir frosting in container 20 times. Gently stir in 1 tablespoon lime juice and lime peel. Spoon frosting into resealable bag. Cut 1/2" opening from bottom corner of bag.
  7. Squeeze 1 tablespoon frosting from bag onto filling on each cupcake. Garnish with fresh lime wedge or slice

Printable Recipe Card

About Key West Cupcakes

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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