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For the cupcakes: Preheat the oven to 300 degrees F. Line cupcake or muffin pans with 24 cupcake liners.
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Sift the flour, baking powder and salt and set aside in a bowl.
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In the bowl of electric stand mixer with a paddle attachment, cream the butter and granulated sugar together for about 2 minutes.
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Then scrape down the bowl and add the eggs one at a time.
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After adding all the eggs, scrape down bowl and add the milk and dry ingredients.
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Mix on low until well incorporated.
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Scrape down the bowl again and hike up from low speed to medium speed for about 20 seconds, and then scrape down the bowl for the last time.
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Fill the cupcake liners three-quarters full with batter.
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Bake for 20 to 22 minutes, rotating the cupcakes after 12 minutes, and bake until the cupcakes are baked through.
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Cool the cupcakes completely.
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For the frosting: Sift the powdered sugar and set aside in a bowl.
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In the bowl of electric stand mixer with a paddle attachment, cream the butter and cream cheese on low speed.
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Scrape down the bowl and add the sifted powdered sugar 1 cup at a time.
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Slowly add the key lime juice and zest until well incorporated.
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Scrape down the bowl and mix on low speed.
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Then hike up to medium to high speed for about 2 minutes until creamy and fluffy.
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For the curd: Whisk the eggs, sugar and key lime juice in a steel bowl and set aside while you prepare a double boiler.
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Put a small pot half full with water on the stove over medium to high heat.
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Place the steel bowl with the whisked eggs on top of the pot and mix with a spatula until your mixture has become creamy like sour cream, 6 to 8 minutes.
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Remove the mixture and strain, getting rid of excess egg particles.
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Grab a second steel bowl and dump your egg mixture inside, adding your zest and cold butter.
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Mix until well incorporated and place in the fridge until it slightly thickens, 10 to 15 minutes (or until desired consistency is achieved).
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Hollow out the middle of the cooled cupcakes with an apple corer or melon ball scooper and set aside.
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Fill the cupcakes with the curd.
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Put the frosting into a pastry bag and cut 1/2-inch off the tip.
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Swirl on the frosting, and then edge the sides in pop rock candies.
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This recipe was created by a contestant during a cooking competition.
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The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
