Recipe Background
No need for four-leaf clovers here! We have all the good luck we could ever need with these Lucky Cupcakes! These soft and sweet cupcakes are frosted with a creamy, tangy lime frosting and filled with a hidden pot of gold! There's an electrically sharp and lip-smackingly delicious lime curd filling tucked into each cupcake! Lucky Cupcakes will put more than a spring in your step! You might just begin to step dance!
No need for four-leaf clovers here! We have all the good luck we could ever need with these Lucky Cupcakes! These soft and sweet cupcakes are frosted with a creamy, tangy lime frosting and filled with a hidden pot of gold! There's an electrically sharp and lip-smackingly delicious lime curd filling tucked into each cupcake! Lucky Cupcakes will put more than a spring in your step! You might just begin to step dance!
Ingredients
For the cupcakes:
- 1/4 cup granulated sugar
- 1/4 cup bottled Key lime juice
- 1 large egg plus 1 egg yolk
- 3 tablespoons salted butter cut into pieces and chilled
- 1 (15.25-ounce) box white cake mix plus the ingredients called for on the package
For the frosting:
- 1 stick salted butter room temperature
- 1 (8-ounce) block cream cheese room temperature
- 1/4 cup bottled Key lime juice
- 4 cups powdered sugar
- graham cracker crumbs optional, to taste, for topping
- lime slices optional, to taste, for topping
Directions
- Preheat the oven to 350 degrees F.
- In a small saucepan over medium-low heat, add the granulated sugar, 1/4 cup of the Key lime juice, the egg, and the egg yolk and cook, while whisking, until the sugar dissolves, about 1 minute.
- While whisking constantly, add 3 tablespoons of the chilled butter, a few pieces at a time, to the egg mixture and whisk until the pieces are completely melted before adding more pieces.
- Continue to whisk the egg mixture until it thickens into a curd, about 3-4 minutes. The curd should be thick enough to coat the back of a spoon.
- Transfer the curd to a small bowl and refrigerate it until chilled, about 1 hour.
- Line a 24 cup muffin tin with paper liners.
- Prepare the cake mix according to the package directions for cupcakes and using the ingredients called for on the package.
- Bake the cupcakes and allow them to cool according to the package directions.
- In a large bowl, add the remaining room temperature butter, the cream cheese, and the remaining lime juice and use an electric handheld mixer to beat on medium-high speed until a light and fluffy butter mixture starts to form, about 3-4 minutes.
- Reduce the mixing speed to low and slowly add the powdered sugar, while beating, until just combined, about 1-2 minutes.
- Using a paring knife, cut a small hole in the top of each of the cupcakes, about 1/2-inch deep and 1/2-inch in diameter.
- Spoon 1/2 teaspoon of the lime curd into each of the holes in the cupcakes.
- Spread or pipe the frosting evenly over the cupcakes.
- Sprinkle the cupcakes with the graham cracker crumbs.
- Serve topped with the lime slices.
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