Preparation

• Reserve 24 candies for later use. Place remaining candies in large freezer-weight resealable plastic bag; freeze 1 hour.
• Meanwhile, grate enough peel, then squeeze juice from 2 limes to measure 2 Tbsp. EACH zest and juice. Cut remaining lime into 6 slices, then cut each slice into quarters. Reserve for later use.
• Heat oven to 350°F.
• Crush frozen candies. Prepare cake batter as directed on package; stir in 3/4 cup crushed candies, and 1 Tbsp. EACH lime zest and juice. Spoon into 24 paper-lined muffin pan caps. Return remaining crushed candies to freezer.
• Bake cupcakes 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Beat butter in large bowl with mixer until creamy. Gradually add sugar, mixing well after each addition. Blend in milk, 1 Tbsp. at a time, until frosting is of desired spreading consistency. Beat in vanilla, then remaining lime zest and lime juice until blended.
• Spread or pipe frosting onto cupcakes; sprinkle with remaining frozen crushed candies. Top with remaining whole candies and lime slices just before serving.