Key Lime Pie Cupcakes with Graham Cracker Crust in 55 Minutes

Instructions:

1. Preheat your oven to 175°C (350°F) and line your 12 cup tin.
2. Mix 100g graham crumbs, 25g sugar, a pinch of salt, and 42g melted butter. Press 1 tablespoon into each liner. Use the bottom of a spice jar to press them down firmly for a flat surface.
3. Bake the crusts for 5 minutes. Remove them and let them sit while you prep the batter. This par baking prevents the bottom from getting soggy.
4. In a large bowl, rub 1 tablespoon of zest into 200g of sugar with your fingertips until the sugar feels like damp sand.
5. Add 113g softened butter to the lime sugar. Beat until light and fluffy. Add the 2 room temperature eggs one by one, then stir in 60ml of lime juice.
6. Whisk 190g flour, 1 tsp baking powder, 0.25 tsp soda, and 0.5 tsp salt. Alternately add the dry mix and 120ml buttermilk to the batter, beginning and ending with the dry ingredients. Do not overmix.
7. Divide the batter evenly among the 12 liners over the par-baked crusts. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
8. Use a cupcake corer or paring knife to remove the center of each cooled cupcake. Fill the cavity with approximately 1-2 teaspoons of lime curd.
9. Make the frosting: Beat the cold cream cheese and 113g slightly softened butter until smooth. Gradually add powdered sugar, 1 tablespoon lime juice, and 1 teaspoon zest. Beat on high until stiff peaks form.
10. Pipe the frosting onto the cupcakes using a large open star tip, sealing the curd center. Garnish with extra zest if desired.