Margarita Cupcakes

1 package (18.25 oz. white cake mix (no pudding in the mix) 
1 can (10 oz.) frozen Margarita mix, thawed (undiluted) 
3 egg whites 
2 tablespoons vegetable oil 
1 tablespoon grated lime zest 


Heat oven to 350° F. 
Line standard muffin pan with baking cups. 
In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer. 
Stir in lime zest; mix completely. 
Fill prepared pans 2/3 full. 
Bake 22-24 minutes or until toothpick inserted in center of cupcake comes out clean. 
Cool in pan on cooling rack 5-8 minutes. 
Remove cupcakes from pan; cool completely. 
Frost cooled cupcakes with icing and garnish, if desired, with a strawberry and/or lime twist. 


Key Lime Cream Cheese Icing 
Ingredients 
8 tablespoons (1 stick) unsalted butter, softened 
1 package (8 oz.) cream cheese, softened 
2 tablespoons key lime juice 
1 teaspoon key lime zest or lemon zest 
4-5 cups confectioners' sugar 

In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy. 
Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy. 
If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.