Here is what you need. Nothing fancy.
- 1 box lemon cake mix
- 1 box (4-serving size) lime-flavored gelatin
- 3/4 cup water
- 1/3 cup Key lime juice
- 1/3 cup vegetable oil
- 3 eggs
- 1 cup powdered sugar
- 2 to 2 1/2 tablespoons Key lime juice
- 1 package (8 oz) cream cheese, softened
- 1/4 cup butter or margarine, softened
- 1 teaspoon vanilla
- 3 1/2cups powdered sugar
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.
Bake 19 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick pierce tops of cupcakes in several places.
In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.
In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes and garnish with lime peel.