• Prepare Lime Curd first so it has time to cool.
• In saucepan whisk sugar, cornstarch, and lime juice until smooth.
• On medium, heat mixture and whisk in butter.
• Allow to come to a light boil.
• Take off of heat.
• In separate bowl whisk eggs lightly.
• 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)
• Place saucepan back on stove on medium heat and cook for 2 more minutes, until thick.
• Add a drop of electric green food coloring.
• Remove and place lime curd in a dish to cool.
• Mix graham cracker crumbs with butter until completely combined.
• It will resemble wet sand.
• Place a teaspoon of the mixture in the bottom of each cupcake liner.
• *sprinkle additional dry graham cracker crumbs over the mixture if it pulls away from paper.
• Press until the bottom of the cupcake liners are smooth.
• Prepare cupcake batter according to package.
• Add 3 tablespoons cupcake batter to each cupcake liner.
• Bake at 325 degrees (for dark coated pans) for 18 minutes.
• Allow cupcakes to cool for 5 minutes, then remove from pan to cool completely.

Frosting

• 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.
• 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.
• Press the cupcakes into the remaining graham cracker mixture.
• 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.