Categories: Desserts
Ingredients
- Curd and Cupcakes:
- 1/4 cup granulated sugar
- 1/4 cup bottled Key lime juice
- 1 large egg, plus 1 egg yolk
- 3 tbsp salted butter, cut into pieces and chilled
- 15-16 oz. box white cake mix (plus required ingredients)
- Frosting:
- 1 stick salted butter, at room temp
- 8 oz. cream cheese, at room temp
- 1/4 cup bottle Key lime juice
- 4 cups powdered sugar
- Graham cracker crumbs and then lime slices, for topping
Directions
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eheat the oven to 350. For the lime curd: Combine the granulated sugar, lime juice, egg and egg yolk in a small saucepan over medium-low heat and whisk until the sugar dissolves, about 1 minute. Whisking constantly, add the butter, a few pieces at a time, waiting until it melts before adding more. Continue whisking until the curd is thick and coats the back of a spoon, 3 to 4 minutes. Transfer to a small bowl and refrigerate until chilled, about 1 hour.
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Meanwhile, for the cupcakes: Line 24 muffin cups with paper liners. Prepare the cake mix as directed for cupcakes. Bake and cool as directed.
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For the frosting: Beat the butter, cream cheese and lime juice in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Reduce the speed to low and slowly add the powdered sugar. Continue to beat until just combined, 1 to 2 minutes.
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Use a paring knife to cut a small hole in the top of each cupcake, about 1/2 inch deep and 1/2 inch in diameter. Spoon 1/2 tsp lime curd into each hole. Spread the frosting on the cupcake and sprinkle with graham cracker crumbs. Top each cupcake with a lime slice.