Ingredients

The following ingredients have 30 Servings
  • 1 cup (198 g) sugar
  • ¾ cup (180 ml) fresh squeezed lime juice
  • 2 large eggs, (at room temperature)
  • 4 tablespoons (57 g; 1/2 stick) unsalted butter, at room temperature, cut into pieces
  • 1 tablespoon lime zest
  • 4- ounces (115 g) Nairn’s Gluten Free Oat Grahams
  • 3 tablespoons sugar
  • 2 to 3 tablespoons melted unsalted butter
  • 1 box (26-ounces/737 g)  Rachel Pauls Vanilla Cake Low FODMAP Baking Mix
  • 4 large eggs, (at room temperature)
  • 1 cup (240 ml) canola oil (or other neutral flavored oil)
  • 1 cup (240 ml) 2% lactose-free milk, (at room temperature)
  • 1- pound (455 g) full-fat block cream cheese, (such as Philadelphia brand, cut into pieces, at room temperature)
  • ½ cup (113 g; 1 stick) unsalted butter, (at room temperature, cut into pieces)
  • 3 cups (270 g) sifted confectioners’ sugar
  • 1 tablespoon key juice
  • Key lime zest; optional
  • Low FODMAP graham cracker crumbs
  • Key lime slices; optional

Instruction

  • For the Lime Curd: Whisk the sugar, lime juice and eggs together in a non-reactive saucepan. Whisk in small chunks of butter. Cook over medium-low heat, whisking frequently. When the mixture begins to bubble around the edges, lower the heat and whisk constantly until the mixture thickens and reaches 180°F (82°C). (The temperature is more important than the time it takes, and the curd should not boil vigorously.) The curd will thicken and form a soft shape when dropped from a spoon. It will also begin to look a bit translucent. If desired, stir in the zest after removing from the heat. The curd is great tasting, and smoother, without the zest. Add if you want an extra lime boost.
  • Let curd cool to room temperature, stirring occasionally to release the heat. Refrigerate for at least 6 hours before using, or up to 1 week in an airtight container.
  • For the Crust: Position racks in upper and lower third of oven. Line 30 cupcake wells with fluted-paper liners.
  • Using a food processor fitted with a metal blade, pulse the graham crackers into very fine, evenly ground crumbs. Pulse in the sugar and enough melted butter until the crumbs are evenly moistened. Scoop about a tablespoon of the crumb mixture into each cupcake liner and pat down firmly to create an even layer of graham cracker crust. No need to pre-bake.
  • For the Cupcakes: Prepare the batter as directed on the box using the eggs, oil and milk. Divide batter equally over crusts. Bake for about 20 minutes or until a toothpick inserted in the center tests clean. Cool completely on rack. You can make the cupcakes the day before serving. Store in airtight container at room temperature.
  • For The Cream Cheese Frosting: In a large bowl with an electric mixer on medium-high speed, beat cream cheese until smooth, about 2 minutes; you want to eliminate any lumps at this stage. Add butter and beat on medium-high speed until very smooth, scraping down the sides of the bowl once or twice. Add half the sugar, beating on low speed until absorbed, then beat in remaining sugar until smooth and creamy. Beat in lime juice, and zest, if using. Frosting is now ready to use and is best if used immediately. It may be refrigerated in an airtight container for 4 days. Bring to room temperature and re-beat after storing.
  • For Assembly: The day of serving, place chilled lime curd in plastic pastry bag fitted with a round tip, such as a Wilton #1A or #230. Insert tip into the center of each cupcake and fill with about a tablespoon of lime curd. You will not be able to see it; just fill until you see the top of the cupcake expand a bit. If a dollop of curd rests on top of the cupcake, that’s okay. Top each cupcake with frosting, either using a small offset spatula, or we used a Wilton 1M star tip to make swirls. The cupcakes can be served as is, or add a pinch of graham cracker and a key lime slice to each cupcake.