Key Lime Pie Cupcakes
1/2 cup graham cracker crumbs
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup speculoos spread
1/2 cup granulated sugar
1 large egg
1/3 cup oil
1/3 cup sour cream
1 teaspoon vanilla extract
2/3 cup cup whole milk
Key Lime Curd
2 large egg yolks
1/3 cup granulated sugar
2 teaspoons finely grated key lime zest
1/4 cup fresh key lime juice
2 tablespoons unsalted butter
8 ounces (1 package) cream cheese, softened
1/2 cup unsalted butter, softened
2 1/4 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
2 ounces white chocolate, melted
3 tablespoons coarsely chopped toasted macadamia nuts
1/4 cup toasted flaked coconut
Heat oven to 350 degrees F. Line 12 muffin cups with liners; divide graham cracker into bottoms.
In a medium bowl, sift together flour, baking powder and salt. In a large bowl, using a mixer on medium speed, beat together speculoos, sugar, egg, oil, sour cream and vanilla until well combined - about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until just combined. Divide batter into cups. Bake 15-17 minutes or until well risen, and light golden brown. Cool 5 minutes before transferring cupcakes to wire racks to cool.
To make the key lime curd, whisk together egg yolks, sugar, lime zest and lime juice over a double boiler. Whisk and cook until until mixture becomes thick. Transfer curd to a medium bowl and whisk in butter until combined. Cover and chill in refrigerator until cold.
To make the frosting, in a large bowl, using a mixer on medium speed, beat cream cheese and butter until creamy - about 1 minute. Reduce mixer speed to low and beat in confectioners' sugar, vanilla and white chocolate until combined. Increase mixer speed to medium and beat 2 minutes, or until creamy.
To assemble the cupcakes, remove "core" from cupcakes using a knife (this is to make room for the filling). Place the key lime curd in a piping bag and pipe into the centers of cupcakes. Place frosting in a piping bag and decorate tops of cupcakes. Sprinkle toasted macadamia nuts and coconut on top (optional).