Margarita Cupcakes with Key Lime Icing

INGREDIENTS

Cake

• 1 (18 1/4 ounce) box white cake mix (no pudding in the mix)
• 1 (10 ounce) can frozen margarita mix, thawed (undiluted)
• 3 egg whites
• 2 tablespoons vegetable oil
• 1 tablespoon grated lime zest

Icing

• 8 tablespoons unsalted butter, softened
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons key lime juice
• 1 teaspoon key lime zest or 1 teaspoon lemon zest
• 4-5 cups confectioners' sugar

INSTRUCTIONS

1. In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer.
2. Stir in lime zest; mix completely.
3. Fill prepared pans 2/3 full.
4. Bake according to box directions (usually 325 degrees - be sure to check box!) 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.
5. Cool in pan on cooling rack 5-8 minutes.
6. Remove cupcakes from pan; cool completely.
7. FOR ICING: In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
8. Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy.
9. If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.