Key Lime Pie Cupcakes with Coconut Meringue

Prepare the cupcake batter:

Zest and juice the lime. You will need 1 teaspoon of zest and 2 tablespoons of strained juice. Set aside.

Separate three of the eggs, place the whites in a large mixing bowl and the yolks in another.

Add the remaining egg, cake mix, pudding mix, 1 cup water, oil, coconut extract, and lime zest and juice to the yolks. Blend with a mixer on low for 30 seconds. Stop mixer and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, again scraping if needed. The batter should look blended.

Spoon 1/4 batter into each liner, filling it 2/3 of the way full. Put in the oven. Bake cupcakes until they are lightly golden and spring back when touched, 18-22 minutes. Remove from the oven and let cool 5 minutes. Increase oven temperature to 450F. When cooled down, poke the center of the cupcake to make it easy for filling.

Meanwhile prepare the filling. Place the sweetened condensed milk and key lime juice in a small bowl and stir to combine. Spoon mixture into a pastry bag; make a small cut in the tip of the bag (use a tip if you have one). Squeeze the bag into the cupcakes till the filling reaches the top. Scrape any excess with a spatula. Then place the cupcakes almost side-by-side on a baking sheet.

Prepare the meringue:

Add cream of tartar to the reserved egg whites and beat with a mixer on high until frothy, 45 seconds. Add the coconut extract and 1 tablespoon of the sugar. Continue beating on high, adding 1 tablespoon of sugar at a time until the whites form stiff peaks( if you pull the beater, the meringue should extend in straight stiff peaks).

Spoon 2 tablespoons meringue onto the top of each cupcake and swirl in just to the edges with a spoon. Place the pan in the oven, bake until the meringue is lightly nutty brown in color, 5-6 minutes.

Remove liners with a knife and lift cupcake up from the bottom carefully. Serve at once , or allow the cupcakes to cool 10 minutes then serve.