Mini Citrus Bundt Cakes

Preheat oven to 350°. Spray a 6-cup mini Bundt pan with baking spray with flour.

In the bowl of a stand mixer fitted with the paddle attachment, beat cake mix, egg whites, 1 cup water, oil, and lime juice at medium speed until smooth, about 2 minutes. Divide batter among prepared cups.

Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Citrus Cream Cheese Icing. Garnish with lemon and lime zest and lime curls, if desired.

In the bowl of a stand mixer fitted with the whisk attachment, beat butter and cream cheese at high speed until creamy. Reduce mixer speed to medium. Add confectioners’ sugar, lime juice, and ¼ cup water, beating until combined. Add more water, 1 tablespoon at a time, until icing is pourable but thickly coats the back of a spoon.