After a successful attempt at mini Key Lime Mousse Pies, I needed another project to incorporate my left-over lime curd. Solution? Key Lime Cupcakes!! The combination of the tang of the lime and simple vanilla cake and buttercream was absolutely delicious and light.
I topped half the cuppies with shredded coconut. I adore the look, but personally can't stand the texture =)
For the non-coconut lovers, like myself, I topped the fluffy vanilla buttercream with a simple fondant flower.
Filling the cupcakes:
To fill the cupcakes, I cut a cone of cake out of the top of each cupcake. I filled each cup with approximately 1 1/2 teaspoons of Key lime curd before replacing their caps and icing with vanilla buttercream.