Key Lime Cupcakes with Raspberry Curd Filling and Buttercream Frosting
Serves: 14
  • 8 large whole eggs (420 g)
  • 4 T. key lime juice (60 g)
  • ½ cup coconut oil (110 g)
  • 8 T. honey (169 grams)
  • lime zest from 5 key limes
  • ½ t. sea salt
  • 2 t. vanilla extract
  • ½ cup + 2 tablespoons, packed coconut flour(press the coconut flour firmly into the cup and measuring spoon - the weights for me were - using Anthony's brand coconut flour: ½ cup = 68 g and the 2 T. = 22 g coconut flour
  • ½ t. baking soda
  • Raspberry Key Lime Curd for filling
  • 12 raspberries for decorating the top
  1. Preheat oven to 325°F.
  2. Grease the cupcakes tins and sprinkle with coconut flour, or use silicone muffin inserts
  3. Tip: See my post on Key Limes for the easiest way to juice these babies!
  4. In a large mixing bowl, combine eggs, key lime juice, coconut oil, honey, lime zest, sea salt, and vanilla extract.
  5. With an electric mixer, mix at medium speed until all ingredients are fully incorporated.
  6. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup. To ensure there are no lumps, sift flour.
  7. Add coconut flour to batter and mix on medium speed until all ingredients are fully incorporated.
  8. Add baking soda and mix together quickly.
  9. Place batter into cupcake tins.
  10. Place in a preheated oven. Bake 12-15 minutes.
  11. Cupcakes will be lightly browned and feel firm to the touch when done.
  12. Remove from oven and allow to cool to room temperature.
  13. Frost when completely chilled.
Recipe by GAPS Diet Journey at