Lemon Lime Cupcakes

Mmmm, these cupcakes are perfect for summer! Both the frosting and cake are light and fluffy, which is nice compared to the strong, tangy flavor of the cupcake.


 For the cupcakes:
1 box Betty Crocker white cake mix
3 lemons

Mix batter as box directs. Finley grate the lemon peel until you get about 3 tablespoons. Fold in batter. If you want more of a lemony flavor, add more grated lemon peel!

 For the frosting:
8 Tbsp butter, softened
8 oz cream cheese, softened
2 Tbsp lime juice (approx 2 fresh limes)
1 Tbsp margarita mix
1 tsp lime zest
5 cups powdered (confectioners’) sugar
 

In a large bowl, combine butter, cream cheese, lime juice, margarita mix, and lime zest. Beat with an electric mixer until light and fluffy.
Add powdered sugar, one cup at a time, and continue beating until smooth. If icing is too thin, add more powdered sugar, a couple tablespoons at a time.
Spread icing generously on each cooled cupcake* or use a pastry bag to frost. Sprinkle cane sugar around the edges of the cupcake for a “salt rimmed” look and garnish with lime wheels & wedges.
*Make sure to remove cupcakes from pan and cool completely before frosting.