LIME CUPCAKES WITH CREAM CHEESE FROSTING

LIME CUPCAKES WITH CREAM CHEESE FROSTING 1 box lemon cake mix 1 small box lime gelatin 3⁄4 cup buttermilk 1⁄3 cup vegetable oil 3 eggs 3 drops green food coloring 8 oz. cream cheese, at room temperature 1⁄2 cup butter, at room temperature 1 lb. confectioner’s sugar 1 tsp vanilla extract Place all ingredients in large mixing bowl and mix with an electric mixer for one minute. Scrape down sides and mix again until smooth, 2 minutes more. Line two, 12 cup muffin pans with cupcake papers. Divide batter evenly among both pans. Bake at 350°F for 20-25 minutes, or until lightly browned and they spring back when lightly pressed in the center. Remove from oven and allow to cool completely. Cream together cream cheese and butter with an electric mixer. Add sugar and vanilla and beat again until smooth and creamy, scraping down sides as needed. Generously frost cooled cupcakes.