Lucky Cupcakes

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a small saucepan over medium-low heat, add the granulated sugar, 1/4 cup of the Key lime juice, the egg, and the egg yolk and cook, while whisking, until the sugar dissolves, about 1 minute.

Step 3 -While whisking constantly, add 3 tablespoons of the chilled butter, a few pieces at a time, to the egg mixture and whisk until the pieces are completely melted before adding more pieces.

Step 4 -Continue to whisk the egg mixture until it thickens into a curd, about 3-4 minutes. The curd should be thick enough to coat the back of a spoon.

Step 5 -Transfer the curd to a small bowl and refrigerate it until chilled, about 1 hour.

Step 6 -Line a 24 cup muffin tin with paper liners.

Step 7 -Prepare the cake mix according to the package directions for cupcakes and using the ingredients called for on the package.

Step 8 -Bake the cupcakes and allow them to cool according to the package directions.

Step 9 -In a large bowl, add the remaining room temperature butter, the cream cheese, and the remaining lime juice and use an electric handheld mixer to beat on medium-high speed until a light and fluffy butter mixture starts to form, about 3-4 minutes.

Step 10 -Reduce the mixing speed to low and slowly add the powdered sugar, while beating, until just combined, about 1-2 minutes.

Step 11 -Using a paring knife, cut a small hole in the top of each of the cupcakes, about 1/2-inch deep and 1/2-inch in diameter.

Step 12 -Spoon 1/2 teaspoon of the lime curd into each of the holes in the cupcakes.

Step 13 -Spread or pipe the frosting evenly over the cupcakes.

Step 14 -Sprinkle the cupcakes with the graham cracker crumbs.

Step 15 -Serve topped with the lime slices.