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S Florida's Finest Key Lime Pie Mousse Filled Cupcake

Jaye Norris Recipe shared by:
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This key lime cupcake taste so delicious you might think you are vacationing on a beautiful beach in South Florida! Each Duncan Hines vanilla poundcake cupcake is filled with a memorable key lime pie mousse. Then frosted with key lime butter cream which is made with fresh lime squeezed juice and zest that compliments the yummy key lime mousse filling. Crushed graham crackers are sprinkled on the top to bring in the wonderful flavor combination found in a key lime pie.

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Ingredients

  • 1 box Duncan Hines Classic Yellow cake mix
  • 1 sm box Jello Instant Pudding vanilla flavor
  • 4 lg eggs
  • 1/3 cup canola oil
  • 1 C water
  • Key Lime Filling:
  • 4 eggs yolks
  • 1/2 c key juice
  • 14 oz can Sweetened Cond. Milk
  • 1/2 pkg Jello White chocolate mousse
  • 1 pt heavy cream (w/1/4C reserved for icing.
  • Frosting:
  • 1 lb Salted Butter softened
  • 2 lb 10 X P Sugar
  • 2-3 Limes, juiced and zested
  • 1 t vanilla
  • 2-3 T heavy cream to create
  • desired consistency
  • electric green food color
  • 1 C crushed graham crackers
  • 2 piping bags (Wilton)
  • 1 large fill tip
  • 1 med frosting tip
  • non reactive pie pan
  • 12 cupcake liners
  • cupcake bake pan

Baking Instructions

  1. Line a standard cupcake pan with 12 liners.
  2. Preheat oven 350
  3. Cupcakes:
  4. Add oil, water and eggs to mixing bowl,
  5. Then cake mix and pudding mix. Blend until smooth 2-3 minutes.
  6. Fill each liner with batter bake for 20-25 mins.
  7. Key Lime Pie:
  8. Mix all ingredients, pour into a non-reactive pie pan.
  9. Bake at 350 for 15 minutes. Cool/chill
  10. Mousse:
  11. Whip the heavy cream and Jello White Chocolate Mousse until set.
  12. Chill until ready to fill cupcakes.
  13. Frosting:
  14. Whip the butter until soft
  15. Add the powdered sugar and blend together gradually adding the juice and zest.
  16. Add the heavy cream until desired consistency.
  17. Use electric green food color to tint.
  18. Finish filling:
  19. Mix together the key lime
  20. pie filling and 1/2 C whipped cream mixture.
  21. Put in a piping bag and fill each cupcake.
  22. Put the icing in a piping bag with decorative tip and frost the cupcakes.
  23. Sprinkle with crushed graham crackers.
  24. Makes 12 of the most incredible key lime filled cupcakes you have ever tasted.

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Tips

Prevent Peaks in the Center

Prevent Peaks in the Center

A cake that peaks in the center may mean your oven temperature is too high, causing your cake to rise too quickly. Try using an oven thermometer to check for accuracy.


Less Batter Problem

Less Batter Problem

I live in Alaska and everytime I baked a box cake mix in an electric oven, the cake would come out dry. After I did much searching on the internet, I found out that sugar can help hold moisture in the cake. So...for Duncan Hines Devil's Food Cake mix, I always add at least 1/4 cup of white granulated sugar to the mix and they have come out perfect everytime. I wonder if the differences between the old box weight 18 oz and the new box weight is a reduction of sugar?





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