This irresistible cupcake takes a simple yellow cake mix and gives it a zest lime twist. Topped with a Peach White Balsamic Vinegar Cream Cheese Icing, we can only say "wowza"!
Easy to make - they'll never guess it's a mix!
For this recipe, use:
One box of Pillsbury Moist Supreme Yellow Cake mix. Prepare as directed on box, but substitute Lime Infused Texas Olive Oil for the vegetable oil listed in the ingredients needed.
Bake 9 minutes in mini cupcake pans.
Simple Cream Cheese Icing:
8 oz. cream cheese - room temperature
½ cup of butter (one stick) - room temperature
3 1/2 T. Peach Infused White Balsamic Vinegar (or amount to taste)
2 to 3 cups of powdered sugar
Using an electric hand mixer, whip together cream cheese and butter until smooth; add powdered sugar to taste and whip until smooth; then add Peach White Balsamic Vinegar and continue beating until smooth.
The first time we added the balsamic vinegar, the icing clumped and we panicked; but if yours does this, don't worry, just keep beating - it will become as smooth as silk.
Tip: we like to bake these cupcakes in mini cupcake pans - yielding more to go around!