I found this recipe at the Betty Crocker site. Sorry that it is not tried & true, but it received some rave reviews:

Key Lime Pie Cupcakes
1 box Betty Crocker� SuperMoist� lemon cake mix
1 box (4-serving size) lime-flavored gelatin
3/4 cup water
1/3 cup Key lime juice
1/3 cup vegetable oil
3 eggs
2 or 3 drops green food color, if desired

Glaze:
1 cup powdered sugar
2 to 2 1/2 tablespoons Key lime juice

Frosting:
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla
3 1/2 cups powdered sugar
Grated lime peel, if desired
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1. Heat oven to 350�F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix and gelatin with electric mixer on low speed 30 seconds. Add remaining cupcake ingredients. Beat with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl as necessary. Divide batter evenly among muffin cups, filling each about 2/3 full.
2. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.
3. In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.
4. In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator.

Makes 24 cupcakes

Kitchen Tips
You can use fresh or bottled Key lime juice. If Key lime juice is not available, use regular fresh or bottled lime juice.
Garnish each cupcake with a small piece of jellied lime candy slice instead of the lime peel.

Here is a link that might be useful: Key Lime Pie Cupcakes

Here is a recipe to make the cupcakes from scratch if you prefer not to use a cake mix. These also have a filling and look wonderful!

Here is a link that might be useful: Key Lime Pie Cupcakes

This is a tried and true recipe. One of the men at work brought this to a company pot luck a couple times, and it was the first cake to go. Very easy to make and uses a cake mix. If you don't want to include the apricot brandy, you can use equal amounts of apricot nectar.

APRICOT NECTAR CAKE

1 (18.25 ounce) package moist yellow
cake mix
4 eggs
1/2 cup white sugar
1/2 cup vegetable oil
3/4 cup apricot nectar
1/4 cup apricot brandy
3 tablespoons apricot nectar
3 tablespoons white sugar
2 tablespoons butter
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
2. In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
3. Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
4. To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.

Thank you blizlady, The cake sounds wonderful. I'm going to make it. Also, thanks for the links to the cupcakes.

Karen