Sometimes you crave a flavor combination. Sometimes that flavor combination is known for a specific dessert already. Sometimes you want the flavors but not the dessert they were “intended” for. Hence why I decided to make Key Lime Pie Cupcakes for the other half of my brain as her birthday treat!! I love Key Lime Pie, but I didn’t want to make a pie, and as with most birthday treats for each other we like to experiment. So I decided I would make Key Lime curd to fill cinnamon cupcakes and top them with a delicious Fluff buttercream. These are definitely going into my recipe book as they were not only a hit, but a refreshing summertime treat! If you love Key Lime Pie, you will love this spin on a classic.

For the Key Lime Curd:
1/2 c. fresh squeezed Key Lime juice at room temp.
1 1/2 c. sugar
1 stick unsalted butter at room temp.
2 ex. lg. eggs at room temp.
1/8 tsp. salt

Remove the zest of your limes with a zester. Put the zest and sugar into a blender and blend until zest is finely minced and mixed with the sugar. Juice limes to make 1/2 cup and set aside. With a mixer, cream the sugar mixture and butter. Add eggs one at a time scrapping the bowl after each one is added. Add lime juice and salt and mix until combined. The mixture will look separated, which is fine. Put mixture into a medium sauce pan and cook over low heat, stirring constantly, until it has thickened enough to leave a path when you scrap the back of a coated spoon. Pour into a bowl and press plastic wrap down onto mixture to avoid a skin from forming – place in fridge to cool and store until use.

For the Cinnamon Cupcakes:
I debated on using my vanilla cake recipe and adding cinnamon, but I decided to go the the web and try a new recipe out, since I was experiment with flavor. I used a Cinnamon Vanilla Cupcake recipe by LizP (see recipe and instructions here: http://www.food.com/recipe/cinnamon-vanilla-cupcakes-439272) that I found on food.com. This created a dense almost muffin-esque cupcake. This was good for the curd filling, as it held up nicely to the extra moisture. This made 12 cupcakes in large cupcake liners. I also went with 2 tsp. of cinnamon to really give it that flavor.

For the Fluff Buttercream:
2 c. butter, softened
2 1/2 c. powdered sugar
1 13 oz. jar of Fluff
1 tsp. vanilla extract

Cream butter in electric mixer until light and fluffy. Gradually add in powdered sugar. Add in Fluff and vanilla, and mix until combined. Put into pipping bag for later use. I kept it on the table so that it would be room temp. for easier piping onto my cupcakes. This frosting is prettier when piped versus using a knife or small offset spatula due to it’s consistency.

After letting my cupcakes cool, I used a large piping tip to hollow out the center of my cupcakes to make a good size whole for the curd to go into. I then piped a generous amount of frosting on top and sprinkled with gold luster dust for a pop of color and pizazz. These are birthday cupcakes after all!