Put The Lime In The Coconut

... you know the rest.

Have you ever heard about a dessert and even though you never actually tasted it, you can't get the idea of it out of your mind? These cupcakes are inspired by a wedding cake ... a wedding cake at a wedding I didn't attend. A coconut cake with lime filling between the layers ... see, now you want it, too.

{Let me be upfront here; the cupcakes are made using a cake mix. I firmly believe there is a time and place for cake mix. This is one of them.}

• Cream of Coconut (find it in the "mixers" section of the grocery store
• sour cream

Also, you'll want to make the curd the day before the cupcakes so it can set up and get nice and thick. You'll want to eat it by the spoonful. Refrain.

{makes 28-30}

for the Key Lime curd:

2 eggs

1 egg yolk

2/3 cup sugar

1/4 cup Key Lime juice, fresh or bottled

4 TBSP unsalted butter, at room temperature, cut into chunks

for the coconut cupcakes:
1 box white cake mix
1/4 c. oil
3 eggs
1 (8 oz.) carton sour cream
1 (15.5 oz) can cream of coconut

for the frosting:
8 oz. cream cheese, room temperature
5-6 cups powdered sugar
4 TBSP milk
Angel Flake coconut

Make the Key Lime curd:
In a small, heavy-bottomed saucepan, whisk together the eggs, egg yolk and sugar for one minute. Whisk in the Key Lime juice until well combined.

Place the mixture over medium-low heat and whisk constantly until thickened, about 10-12 minutes. Remove from heat and whisk in the butter, one chunk at a time until melted and incorporated.

Pour the mixture through a fine-mesh sieve into a bowl. Let cool slightly. Press a piece of plastic wrap onto the curd and place in the refrigerator overnight.

Make the cupcakes:
Line 28-30 muffin cups with liners. Preheat oven to 350.

With an electric mixer, mix all of the ingredients on low speed until combined. Scrape down the sides and bottom of bowl. Increase speed to medium-high and beat for 2 minutes.

Scoop into cupcake liners and bake 18-20 minutes, or until the cupcakes spring back when touched lightly with a finger. Cool in the pan 10 minutes, then remove and cool completely on wire racks.

Make the frosting:
In a bowl of an electric mixer, beat the cream cheese until softened and fluffy. Add 5 cups of powdered sugar and the milk. Beat on low until combined, then on medium until smooth and creamy. If the frosting is too thin for spreading, add the remaining cup of powdered sugar. Set aside.

{The lime curd will fill about 16-18 cupcakes; I like to leave some unfilled for people who are afraid of "curd."}

Top each cupcake with a generous amount of frosting and smooth with an offset spatula.