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Tangy Lime Cupcake Recipe

We love this lime-infused cupcake recipe for so many reasons. For one thing, the Jell-O in the recipe gives these cupcakes an extraordinary moist texture. For another, they're super simple to make, but also impress big time. And finally, they taste absolutely delicious. If you ask us, you can't ask for more than that in a cupcake!



  • 1 white cake mix
  • 1 3-ounce package lime jello--less 2 teaspoons to reserve for the frosting
  • 1 cup water
  • 1/4 cup fresh squeezed lime juice
  • 1/3 cup oil
  • 3 eggs
  • 1 tablespoon grated lime zest



  • 1 8-ounce package cream cheese,  softened
  • 1/2 cup butter, softened
  • 5-6 cups powdered sugar
  • 2 teaspoons lime jello
  • 1 teaspoon lime zest
  • 1 teaspoon vanilla



Preheat oven to 350. 

In a large bowl, combine the cake mix, lime jello, water, lime juice, oil, eggs and lime zest. Beat with a mixer on low speed for about 2 minutes.

Fill cupcake papers about 2/3 full with batter. Bake for 15-18 minutes or until a toothpick inserted in the middle comes out clean. Cool completely on a wire rack.

The frosting will be two-toned. For frosting, combine the softened cream cheese and butter and beat until smooth. Add the vanilla and lime zest and blend. Gradually add the powdered sugar until you get the consistency you want. Divide the frosting in half and place in 2 bowls. To one of the bowls, add the 2 teaspoons of lime  jello and stir well to combine. Add a little green food coloring if you want a darker green color. Stir well.

Set up your piping bag with a large star tip (1M). To frost the cupcakes, spoon the uncolored cream cheese frosting into one side of your decorating bag. Spoon the green frosting into the other side.

Pipe the frosting onto the top of each cupcake, beginning along the outside edge and spiraling in toward the center. Garnish the top with a candied fruit slice.


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