Key Lime Pie Cupcakes
Lime Curd
  • 1/3 cup sugar
  • 2 teaspoons cornstarch
  • 1/4 cup lime juice (juice of 1 large lime)
  • 1/4 cup butter
  • 2 eggs
Key Lime Cupcakes
  • 1 box Pillsbury Key Lime Cupcake Mix (along with ingredients to prepare)
  • 1 cup graham cracker crumbs
  • 2 tablespoons butter
  • 1 container Pillsbury Key Lime Frosting
  • Electric green food coloring (if desired)
  1. Prepare Lime Curd first so it has time to cool.
  2. In saucepan whisk sugar, cornstarch, and lime juice until smooth.
  3. On medium, heat mixture and whisk in butter.
  4. Allow to come to a light boil.
  5. Take off of heat.
  6. In separate bowl whisk eggs lightly.
  7. Temper the eggs by pouring a thin stream of hot sugar mixture into the eggs while whisking the eggs the entire time. ( you don't want the eggs to curdle so keep mixing)
  8. Place saucepan back on stove on medium heat and cook for 2 more minutes, until thick.
  9. Add a drop of electric green food coloring.
  10. Remove and place lime curd in a dish to cool.
  11. Mix graham cracker crumbs with butter until completely combined.
  12. It will resemble wet sand.
  13. Place a teaspoon of the mixture in the bottom of each cupcake liner.
  14. *sprinkle additional dry graham cracker crumbs over the mixture if it pulls away from paper.
  15. Press until the bottom of the cupcake liners are smooth.
  16. Prepare cupcake batter according to package.
  17. Add 3 tablespoons cupcake batter to each cupcake liner.
  18. Bake at 325 degrees (for dark coated pans) for 18 minutes.
  19. Allow cupcakes to cool for 5 minutes, then remove from pan to cool completely.
  1. In mixer on medium, mix two containers key lime frosting with 2 cups powdered sugar along with three drops electric green coloring (if you want the color more vibrant like I did so it matches up nicely with the lime curd) otherwise the lime curd will be yellow in color.
  2. Place frosting in a pastry bag with a #809 tip and create a dollop on each cupcake, holding the pastry bag close to the cupcake and allowing the frosting to spread on the cupcake nicely before pulling the tip up.
  3. Press the cupcakes into the remaining graham cracker mixture.
  4. Place lime curd in a piping bag with a #10 tip and top off the cupcakes with lime curd. If you make a double batch of curd you can fill the cupcakes with lime curd.
if you are unable to find key lime cake mix or frosting, you can purchase key lime extract. Loranns sells it online.
Recipe by Created by Diane at