Key Lime Pie Cupcakes

(from castro15’s recipe box)

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

  1. 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.

  2. Meanwhile, for the cupcakes: Line 24 muffin cups with paper liners. Prepare the cake mix as directed for cupcakes. Bake and cool as directed.

  3. 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.

  4. 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.

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