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"Key Lime" Cupcakes

"Key Lime" Cupcakes recipe
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prep time
15 min
total time
1 hr 13 min
makes
24 servings, 1 cupcake (35 g) each
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recipe by: kraft

What You Need

1 pkg. (450 g) angel food cake mix
1/2 cup (1/2 of 250-g tub) Philadelphia Light Cream Cheese Spread
1/2 cup thawed Cool Whip Light Whipped Topping
2 tsp. lime zest
1 Tbsp. fresh lime juice
1 tsp. sugar
1 to 2 drops green food colouring
1 kiwi, cut into 6 pieces, quartered

Make It

HEAT oven to 350ºF.

PREPARE cake batter as directed on package; spoon into 24 paper-lined muffin cups.

BAKE 26 to 28 min. or until golden brown. Cool in pans 10 min.; remove to wire racks. Cool completely.

BEAT cream cheese spread, Cool Whip, lime zest, juice, sugar and food colouring with mixer until well blended. Spread onto cupcakes. Top with kiwi. Keep refrigerated.

kraft kitchens tips

Variation
Prepare as directed, substituting lemon zest and juice for the lime zest and juice, and substituting 16 fresh raspberries for the chopped kiwi.

nutritional information

K:59278v0ec:127035

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