Heat oven to 350°F (325°F for dark or nonstick pan) and line 24 regular-size muffin cups with cupcake liners.

In large bowl, beat the cake mix, gelatin, water, juice, vegetable oil, eggs and food coloring with an electric mixer on low speed 30 seconds, then on medium speed 2 minutes.

Divide batter evenly among muffin cups, filling each about two-thirds full.

Bake at 350 for 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack.

Using a toothpick, pierce tops of cupcakes in several places (about 7 to 8 times per cupcake)

In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth. Brush or spread glaze over cupcakes. Cool for 30 more minutes.

In large bowl, beat cream cheese and butter on medium speed until light and fluffy.

Add vanilla and 3 1/2 cups powdered sugar to beat until frosting is fluffy.

Frost cupcakes. Store covered in refrigerator. Garnish with lime halves just before serving.