Ingredients
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1 (15.25 oz) box Duncan Hines Perfectly Moist Yellow Cake Mix
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1 cup thawed frozen limeade concentrate
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3 large eggs
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1/3 cup vegetable oil
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4 medium limes, divided
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1 1/2 cups (3 sticks) unsalted butter, softened
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5 cups confectioners' sugar
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3 tbsp whole milk
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Yellow food coloring, as needed
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Green food coloring, as needed
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Coarse kosher salt, to garnish (optional)
Steps
1
Preheat oven to 350°F. Line 2 (12-cup) muffin pans with 22 paper liners. In a large bowl, combine the cake mix, limeade concentrate, eggs, and oil. Mix until smooth.
2
Divide the batter evenly among the liners, filling each cup about ⅔ full. Bake 18–22 min., until a toothpick inserted into center of cupcake comes out clean. Let cool completely.
3
Zest and juice 2 limes. In a large bowl, using a stand mixer or hand mixer, beat the butter, confectioners’ sugar, milk, lime zest, and lime juice. Beat until smooth and mixture forms soft peaks.
4
Divide buttercream into two separate bowls. Add a few drops of yellow food coloring to one bowl and green food coloring to the other bowl. Mix each color until combined. Scoop buttercream into a piping bag with a #1 tip, keeping colors on their own sides. Pipe onto cupcakes. Cut remaining 2 limes into wedges. Top each cupcake with lime wedges and a sprinkle of salt, if desired.
