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Key Lime Angel Food Cupcakes with Key Lime Curd

Key lime juice and zest doctor up a box angel food cake mix! The key lime angel food cupcakes are filled with homemade key lime curd!
Course Cupcakes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 24 -30 cupcakes
Author Sarah @ The Gold LIning Girl


Key Lime Curd:

  • 4 egg yolks at room temperature
  • Zest and juice of 6 key limes
  • 1/2 c. sugar
  • pinch of salt
  • 4 tbsp. unsalted butter softened

Angel Food Cupcakes:

  • 1 box angel food cake mix
  • Zest and juice of 3 key limes
  • 3/4 c. water


  • 1 box instant vanilla pudding mix
  • 2/3 c. milk
  • 1 - 8 oz. container whipped topping or Cool Whip thawed
  • zest of 3 key limes


For the curd:

  1. In a small bowl, whisk together the egg yolks, key lime zest, key lime juice, sugar and salt. Transfer to a small saucepan.
  2. Cook the mixture, stirring occasionally, over low-medium heat until it is thick enough to coat the back of a spoon, 3 to 5 minutes. Stir frequently enough that you don't scramble the yolks. You want to cook them slowly.
  3. Remove from heat and add the butter. Mix until smooth.
  4. Transfer the curd to a small bowl and cover with plastic wrap.
  5. Refrigerate until chilled, about 30 minutes.

For the cupcakes:

  1. Line 24 regular-sized muffin cups with paper liners.
  2. In a large mixing bowl, combine the cake mix, key lime zest, key lime juice, and water.
  3. Beat on low speed for 30 seconds to incorporate, then raise the speed to medium and beat until the mixture is light and fluffy, about 1 minute. Batter will be super fluffy.
  4. Fill the cupcake liners 3/4-full with batter.
  5. Bake at 350 degrees for 12-15 minutes, or until cupcakes are golden brown.
  6. Cool completely, about 30 minutes.

For the frosting:

  1. In a medium bowl, whisk together the pudding mix and the milk.
  2. Fold in the whipped topping and the lime zest.

To fill and frost cupcakes:

  1. Using the end of a wooden spoon (or your finger!), press an indentation into the middle of each cupcake, about 1 inch deep.
  2. Fill the indentation with 1-2 tsp. of key lime curd.
  3. Frost cupcakes with pudding frosting. Store in refrigerator.