Key Lime Pie Cupcakes

Ingredients
FOR THE CURD AND CUPCAKES:
1/4 c. granulated sugar
1/4 c. bottled Key lime juice
1 large egg, plus 1 egg yolk
3 tbsp. salted butter, cut into pieces and chilled
1 15- to 16-ounce box white cake mix (plus required ingredients)
FOR THE FROSTING:
1 stick salted butter, at room temperature
8 oz. cream cheese, at room temperature
1/4 c. bottled Key lime juice
4 c. powdered sugar
Graham cracker crumbs and thin lime slices, for topping

Directions
Preheat 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.

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

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 uffy, 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.

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 teaspoon lime curd into each hole. Spread the frosting on the cupcakes and sprinkle with graham cracker crumbs.

Top each cupcake with a lime slice.

ORIGINAL RECIPE