Mini Key Lime Cupcakes

I am totally just copy pasting this from another blog of mine. I am going to bake these for a "Cupcake War" bake off and decided to re post the recipe on here.
Technically this recipe is courtesy of Emily, as she is the one who gave it to me.

 

 The original Betty Crocker recipe can be found here

Prep Time: 40 min

Total Time: 1 hour 50 min

Makes: 48 cupcakes

Topping

1            box (4-serving size) vanilla instant pudding and pie filling mix

1 1/2            cups whipping cream

1/4            cup Key lime or regular lime juice

4            drops green food color

1 1/2            cups powdered sugar – I didn’t add the sugar here since I enjoy a little bit of tartness

Cupcakes

48            regular-size paper baking cups

1            box Betty Crocker® SuperMoist® yellow cake mix

            Water, vegetable oil and eggs called for on cake mix box

Frosting

1            container Betty Crocker® Whipped fluffy white frosting

1            tablespoon Key lime or regular lime juice – I just buy the stuff in the lime shaped container, I also add a little more lime juice than this calls for, but you don’t add too much, or else the topping will be too runny… (that could have been why mine were a little too runny) but I REALLY like lime. :o)

1/2            teaspoon grated Key lime or regular lime peel

                       

                                   

           

1.  In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.

2.  Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter (don’t use any more than a TBS the cupcakes are better when they are thin) into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.

3.  Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.

4.  Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.

High Altitude (3500-6500 ft): Divide batter in half. Distribute 1/2 batter evenly among 24 muffin cups. Refrigerate remaining batter, and repeat process.

Now, enjoy your yummy deliciousness!!! :o)

** Update **
In case anyone was wondering.... I won the cupcake bake off with these ;o)