Key Lime Cupcakes with Key Lime Filling and Cream Cheese Icing

I ordered key lime juice for this recipe and the key lime flavor really popped.  These cupcakes are so delicious you won’t want to eat just one.

Key Lime Curd–

Ingredients:

¾ cup sugar

4 teaspoons lime zest and ½ cup lime juice (3-4 limes)

3 large eggs, plus 3 egg yolks

4 tablespoons cold unsalted butter cut into small pieces

Directions-

1. Whisk the sugar, 1 tablespoon lime zest, lime juice, and salt in a medium saucepan.  Whisk the whole eggs and yolks in a small bowl.  Gradually whisk the eggs into the lime mixture.
2. Cook the mixture over medium heat whisking constantly until it is thick like a pudding in 6-8 minutes.
3. Remove from heat and whisk in the butter a few pieces at a time until incorporated.
4. Strain the mixture through a fine-mesh sieve into a small bowl pushing it through with a rubber spatula.  Press plastic wrap onto the surface to prevent a skin from forming.  Let cool to room temperature.
5. Stir in the remaining lime zest.
6. Cover and refrigerate until completely set in 4 hours or up to 5 days in advance. 
7. Note: I used zest from regular limes and key lime juice I ordered online.  I made this the night before I made the cupcakes.

Key Lime Cupcakes-

Ingredients:

One 3 ounce package lime flavored jello

1 cup granulated sugar

2 cups all purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 cup unsweetened applesauce

¾ cup orange juice

1 tablespoon key lime juice

1 teaspoon vanilla extract

5 eggs slightly beaten

Directions:

1. Line 24 muffin tins with liners.
2. In a large bowl whisk the lime jello, sugar, flour, salt, baking soda, and baking powder.
3. Add the applesauce, orange juice, key lime juice, vanilla extract, and eggs.  Mix until combined.
4. Use a large cookie scooper to fill muffin tins. 
5. Bake cupcakes for 25 minutes or until a toothpick inserted comes out clean.
6. Let cupcakes cool completely.
7. Use an icing tip or small cookie scooper to make a hole in each cupcake.  Fill with 1 tablespoon of the key lime curd.

Cream Cheese Icing-

Ingredients:

½ cup (1 stick) unsalted butter at room temperature

One 8-ounce package reduced fat cream cheese

One pound confectioners sugar

1-2 tablespoons key lime juice

Directions:

1. Cream the butter and cream cheese.  Beat in the confectioners sugar a little at a time.  Add key lime juice until you reach the desired consistency.
2. Use an icing tool or piping bag to frost each cupcake.