It’s spring break time for lots of people around the country, and for many, that means vacation time. Yes, lots of people will enjoy cool beverages, possibly with a wedge of lime stuck into them or as a garnish on something frozen and fabulous. Color me extremely jealous. But, I’d prefer to make the best of the (bad?) situation and look on the bright side. The weather, at least in our area, has been positively gorgeous. We’ve been able to spend lots of time outside every single evening. And, we can always ease the pain a little by making some bright and springy key lime pie cupcakes. They have a graham cracker crust, fluffy vanilla cake with a touch of lime, lime curd filling, and rim of freshly whipped cream. See? I feel better already.
Now, before I had tasted the lime curd, I was pretty sure I wasn’t going to like these cupcakes due to my (apparently unfounded) bias against citrus curds. However, after tasting the delicious key lime curd, I was intrigued. Finally, the following day I was able to taste one of these cupcakes and I was very impressed. They received great reviews from the coworkers as well, so I’d call them a hit for sure. The curd is not as thick as most cupcake fillings so this is almost a plate-and-fork kind of cupcake…or you could just use my preferred method, and shove it in your mouth before you make a mess. Whatever works.