Key lime juice brings bold citrus flavor to key lime cupcakes topped with meringue and filled with a creamy key lime filling.
Preheat the oven. Line 24 cupcake cups with paper liners. Set the pans aside.
Prepare the Key Lime Cupcake batter:
With a citrus zester or fine grater, zest the lime peel and reserve one teaspoon.
Cut the lime in half and squeeze out two tablespoons.
Separate three of the eggs, place the whites in a large clean mixing bowl.
Place the yolks in another mixing bowl.
Add the remaining egg, cake mix, pudding mix, water, oil, coconut
flavoring, lime zest and juice to the yolks.
Blend with an electric mixer on low speed for 30 seconds. Scrape down the
sides of bowl with a rubber spatula. Increase the mixer speed to medium
and beat 2 minutes more, scraping down the sides again if needed. The batter
should look well blended.
Spoon 1/4 cup batter into each lined cupcake cup, filling cups two thirds of
the way full.
Place the pans in the oven.
Bake Key Lime Pie Cupcakes until they are lightly golden and spring back when lightly
pressed with your finger.
Remove the pans from oven and place them onto wire racks to cool for five
Increase the oven heat to 450°F.
Loosen the edges of the cupcake liners with a butter knife,
lift the cupcakes up from the bottoms of the cups using the end of the
knife. Pick key lime cupcakes out of the cups carefully with your fingertips. Place
them onto a wire rack to cool for 15 minutes before filling.
Meanwhile, prepare the Key Lime filling:
Place the sweetened condensed milk and Key lime juice into a small bowl and
stir until combined. Spoon the mixture into a pastry bag fitted with a
medium tip. Press the tip 1/4 inch into the top center of each cooked
cupcake and squeeze the bag to release about 1 tablespoon filling into each
cupcake. Scrape off any excess filling with a rubber spatula.
You may now dust Key Lime Cupcakes with confectioners' sugar and serve.
Or place the cooled cupcakes nearly side by side on a
Prepare the Meringue:
Add the cream of tartar to the reserved egg whites and beat with an
electric mixer on high speed until foamy, about 45 seconds.
Add the coconut flavoring and one tablespoon of the sugar. Continue beating
on high adding one tablespoon sugar at a time until the whites form stiff
Spoon two tablespoons meringue onto the top of each cupcake and swirl to
spread it just to the edges with a short metal spatula or a spoon.
Place the pan in the oven.
Bake until the meringue is a light nutty brown in color, about five
to six minutes.
Serve Key Lime Cupcakes at once, or allow the cupcakes to cool 10 minutes, then serve.