During the awkward transitional period from winter to spring, I often do things to reassure myself that winter may finally be melting away. This includes eating foods that are associated with warm summer weather such as pineapples, tomatoes and citrusy sweets from local farmers markets.

A few years ago, I stumbled upon a recipe for Key lime cupcakes while paging through one of my grandma’s cookbooks. The recipe seemed pretty elaborate for my cooking level at the time, but I created my own sunny island paradise in no time.

Begin by preheating the oven to 350 degrees and placing paper baking cups into each section of a medium-sized cupcake pan. If you do not have paper cups, apply a generous amount of cooking oil to the pan to make sure the cupcakes do not stick. Beat the cupcake mix, water and eggs in a large mixing bowl and gradually add in the lime-flavored gelatin powder and two tablespoons of Key lime juice. Divide the batter evenly among the cups, filling each about two-thirds full.

Bake the cupcakes for 19–24 minutes or until an inserted toothpick comes out clean. Allow to cool in the pan for 10 minutes.

While the cupcakes cool, prepare the Key lime glaze by mixing one cup powdered sugar and two tablespoons of lime juice in a small bowl. Continue to add juice until the glaze is smooth enough to drizzle.

Pierce the cupcakes several times with a toothpick. Pour and spread the glaze on top of the cupcakes, allowing it to drip down into the holes. Let the cupcakes cool for an additional 30 minutes.

The cupcakes are usually sweet enough with just the Key lime glaze, but vanilla frosting can be added for a little more sweetness. Finish by topping the cupcakes with a miniature umbrella and pair with a cold glass of iced tea and your favorite Hawaiian shirt.

Ingredients

• 1 box Betty Crocker lemon cake mix
• 3/4 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1 box lime gelatin
• 1/3 cup Key lime juice
• 1 cup powdered sugar
• 1 16-ounce container vanilla frosting (optional)

Instructions

1. Preheat oven to 350 degrees
2. Prepare cake batter according to box instructions
3. Add gelatin mix and two tablespoons of Key lime juice to batter
4. Line cupcake pan with baking cups or cooking oil and fill each cup about two-thirds full
5. Bake 19–24 minutes
6. Let cool and pierce several times with a toothpick
7. Combine powdered sugar and remaining Key lime juice until smooth and thin. Drizzle over cupcakes
8. Frost as desired