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 centres 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 icing is of desired spreading consistency. Beat in vanilla, then remaining lime zest and lime juice until blended.
• Spread  or pipe icing onto cupcakes; sprinkle with remaining frozen crushed candies. Top with remaining whole candies and lime slices just before serving.