Meg's Key Lime Cupcakes

Cupcakes
1 box Betty Crocker Lemon Cake mix
1 pkg (4 serving size) lime jello
3/4 cup water
1/3 c Key Lime Juice
1/3 /c oil
3 eggs
2-3 drops green food coloring

Glaze
1 c confectioner's sugar
2 1/2 T Key Lime Juice

Frosting
1 pkg (8 oz) cream cheese
1/4 c butter, softened
1 t vanilla extract
3 1/2 c confectioner's sugar

Preheat oven to 350 degrees.  Line 24 cupcake pans with paper liners.  In a large bowl, combine box of cake mix and box of lime jello and stir together with a fork for 30 seconds to combine completely.  Add the rest of the cupcake ingredients.  Beat on low with a mixer for 30 seconds, then on high for 2 minutes.  Divide evenly between cupcake liners.  Bake 17 to 22 minutes, or until a toothpick inserted comes out clean.  Let cool 10 minutes then poke holes in each cupcake top with a toothpick.  Mix glaze with just enough Key Lime juice until smooth enough to drizzle and spread over each cupcake.  Cool completely for 30 minutes.  Meanwhile, mix cream cheese and butter for frosting with a mixer on a medium setting until smooth and fluffy.  Slowly add confectioner's sugar and vanilla and mix until smooth.  Frost cupcakes.  Garnish with zest, if desired.  Keep cupcakes refrigerated.