Use a box of angel food cake mix to prepare a batch of fresh-baked cupcakes and then frost them with our homemade cream cheese frosting. A touch of lime juice and zest adds a hit of citrus to these "Key Lime" Cupcakes.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (450 g) angel food cake mix
1/2 cup Philadelphia Light Cream Cheese Product
1/2 cup thawed Cool Whip Light Whipped Topping
2 tsp. lime zest
1 Tbsp. fresh lime juice
1 tsp. sugar
1 to 2 drops green food colouring
1 kiwi, cut into 6 pieces, quartered
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How do I make it ?
Heat oven to 350ºF.
Prepare cake batter as directed on package; spoon into 24 paper-lined muffin cups.
Bake 26 to 28 min. or until golden brown. Cool in pans 10 min.; remove to wire racks. Cool completely.
Beat cream cheese product, Cool Whip, lime zest, juice, sugar and food colouring with mixer until well blended. Spread onto cupcakes. Top with kiwi. Keep refrigerated.
Kraft Kitchen Tips!
Prepare as directed, substituting lemon zest and juice for the lime zest and juice, and substituting 16 fresh raspberries for the chopped kiwi.
Calories From Fat
% Daily Value
Fat 1 g
Saturated fat 0.5 g
Cholesterol 5 mg
Sodium 150 mg
Carbohydrate 16 g
Fibre 0 g
Sugars 9 g
Protein 2 g
24 servings, 1 cupcake (35 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.