Put the lime in the...cupcakes

Key Lime Cupcakes
adapted from several recipes I found online

INGREDIENTS

• 1- lemon or yellow cake mix [I used yellow]
• 1-4.3oz. instant lemon pudding mix (dry) [largest instant/cook & serve box)
• 4 large eggs
• 1/2 cup key lime juice
• 1 cup vegetable oil
• 1/2 cup water

DIRECTIONS

1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners (makes ~24).
2. Mix together all ingredients.
3. Pour into prepared cupcake cups until 2/3 full.
4. Bake cupcakes for ~20min, or until toothpick inserted into center comes out clean. (I like to rotate the pans in the middle of baking.)
5. Cool cupcakes before frosting.

Cream Cheese and Graham Cracker Frosting

INGREDIENTS

• 8oz softened cream cheese
• 1 stick butter, softened
• 1/2 tsp vanilla
• 1-1.5 cups powdered sugar
• 4 pieces of honey graham crackers
  

DIRECTIONS

1. Whip cream cheese, butter and vanilla together until smooth.
2. Add powdered sugar in 1/2 cup portions, mix well. Repeat until all is added.
   
3. Cream mixture until smooth.
4. Crush graham crackers until you have smooth crumbs. You can use a food processor, though I used a mortar and pestle, which was easy and fun. If you don't have either, place the crackers in a plastic (ziploc) bag and crush them with anything handy.
   
5. Frost cupcakes with cream cheese frosting, then roll cupcakes (frosting side down) in graham cracker crumbs.
6. Cupcakes can be kept in the refrigerator for storage. I enjoyed them cold and at room temperature.