Lime Cupcakes

Lime Cupcakes:

1 box Betty Crocker SuperMoist 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
2-3 drops green food color

Glaze:

1 cup powder sugar
2-2 1/2 tablespoons key Lime juice

Frosting:

1 package (8oz) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
powder sugar (to desired consistency)
grated lime peel, if desired

Heat oven to 350.  Place paper baking cup in each mini muffin cup.  In large bowl, beat cake mix, lime gelatin with electric mixer on low speed for 30 seconds.  Add remaining cupcake ingredients.  Beat with mixer on low speed for 30 seconds, beat on medium speed for 2 minutes, scraping bowl as necessary.  Divide batter evenly among muffin cups, filling each on about 2/3 full.

Bake 10 minutes or until tooth[pick inserted in center comes out clean.  Carefully remove from pan to cooling rack.  With toothpick, pierce tops of cupcakes in several places.

In small bowl, mix glaze together (make thin enough to drizzle), drizzle over tops of cupcakes.  Cool completely, about 30 minutes.  Then frost with frosting and garnish with grated lime peel.  Store in fridge.

You can make ahead of time with glaze on the cupcakes and freeze until ready to use and frost.