Imagine the perfect blend of sweet and tart packed into one cool, bite sized treat… and the aroma of citrus creeping throughout your house while preparing these Lemon Lime Mini Cupcakes with Strawberry Lime Glaze. Take it from me, I caught my own husband and son lurking around the kitchen… peeking, sniffing, and anticipating a taste.
These key lime cupcakes have a honey-lemon-yogurt filling and are topped with a thick strawberry lime glaze and fresh lemon zest. They are light, refreshing, and SO easy…. just fancy up your average, store bought Key Lime box cake and frosting into a sweet and savory citrus explosion!
Enjoy and don’t forget to say hello in the comments below!
Lemon Lime Yogurt Mini Cupcakes with Strawberry Lime Glaze
Makes 36 Mini Cupcakes
For the Cupcakes:
1 (15.25 oz) Pillsbury Creamy Supreme Key Lime Box Cake (plus ingredients to prepare)
1 C Whole Milk Yogurt
1/4 C Freshly Squeezed Lemon Juice
3 TBSP Honey
1/2 Inch Round Cake Decorator Tip
For the Glaze:
1 (16 oz) Pillsbury Creamy Supreme Key Lime Frosting
1/2 C Fresh Strawberries, Sliced
2 TBSP Fresh Lemon Zest
- Preheat oven to 350 degrees and grease your mini muffin pan, or fill with liners.
- Prepare cupcake batter according to package instructions, pour into prepared pan and bake for 7-10 minutes or until a toothpick entered into the center comes out clean. Cool for 10 minutes.
- Combine Yogurt, Lemon Juice and Honey in a bowl, stir well. Using your decorator tip, poke a hole in the center of each cupcake almost to the bottom. Twist gently to remove the cake center. Using the decorator tip as a funnel, fill each center with the yogurt mixture. Chill for one hour.
- Puree your strawberries in a food processor. Strain the juices into a bowl, and discard the leftover pulp. Add the Key Lime Frosting to your bowl and stir gently to reach the consistency of a thick glaze. Ice each cupcake with a teaspoon of glaze and sprinkle fresh lemon zest on top. Keep refrigerated.
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