-
1
Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.
-
2
Cream the butter in a large bowl with an electric mixer until smooth.
-
3
Gradually add the granulated sugar and beat until light and fluffy, about 3 minutes.
-
4
Add the eggs, one at a time, scraping down the sides of the bowl between additions.
-
5
Beat in the vanilla.
-
6
Combine the flour, baking powder, lime zest and salt in a medium bowl.
-
7
Add one-third of the flour mixture to the butter mixture; beat in half the milk.
-
8
Repeat additions, ending with the flour.
-
9
Beat until combined, taking care not to overmix.
-
10
Divide the batter between the prepared muffin tins, filling the cups two-thirds full.
-
11
Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, 18 to 22 minutes.
-
12
Cool the cupcakes in the tins on a rack for 10 minutes, and then remove from the tins and cool completely.
-
13
To assemble: Pour the Key Lime Curd into a squeeze bottle with 1/4-inch opening.
-
14
Fill the cupcakes with curd by inserting the tip into the top of each cupcake and squeezing a couple tablespoons of filling into each cupcake; the cupcake will feel heavier and curd may be visible as it comes up to the top of the cupcake.
-
15
Stir the Key Lime Frosting and dip the top of each cupcake into the frosting, allowing any excess to drip off.
-
16
Roll the edge of each cupcake in the graham cracker crumbs and place on a serving platter.
-
17
Garnish with a slice of Key lime if desired.
-
18
Whisk together the yolks, granulated sugar, lime juice and salt in a small heavy-bottomed saucepan.
-
19
Cook over medium heat, whisking constantly, about 6 minutes, or until the mixture is thick enough to coat the back of a spoon and registers 160 degrees F on an instant-read thermometer.
-
20
Remove from the heat and strain through a fine sieve into a medium bowl.
-
21
Stir in the butter, one piece at a time, stirring until combined before adding the next piece.
-
22
Stir in the lime zest and cover with plastic wrap pressed directly on the surface of the curd.
-
23
Chill completely, about 1 hour.
-
24
Beat the cream cheese and butter in a bowl with electric mixer at medium speed until fluffy, about 2 minutes.
-
25
Gradually beat in the sweetened condensed milk, scraping down the sides of the bowl to combine well.
-
26
Beat in the lime juice and vanilla.
-
27
On low speed, gradually add the confectioners' sugar and beat until well combined.
-
28
Chill 30 minutes.
