Preheat the oven to 350 ° F and line a cupcake pan with paper liners.

Combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter in a small mixing bowl. Whisk with a fork until combined.

Add 1 tablespoon of the mixture to the bottom of each cupcake liner and press to the bottom firmly, creating the crust. Set aside.

For the cupcakes, gently whisk together the flour, baking powder and salt in a large measuring cup. Set aside.

Combine the butter and 1 cup sugar to the bowl of an electric mixer and beat with the paddle attachment for roughly 3 minutes at medium speed, or until light and creamy in color.

Scrape the sides of the bowl, Add the lime zest and stir for 1 additional minute.

Add the eggs, one at a time, and continue to stir until incorporated fully.

With the mixer placed at a low speed, alternate adding the dry ingredients with the buttermilk.

Stir until combined.

Add the extracts and give one final mix, making sure to scrape the sides of the bowl.

Divide the batter between your cupcake liners, right on top of the graham crust, filling roughly 2/3 full.

Bake 15-18 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.

Remove from the pan and allow to cool completely.

Once cooled completely, add 1-1/2 tablespoons of lime curd to the center of each cake. Be sure to check out my full guide on how to fill a cupcake.

Place the whipping cream in a chilled bowl.

Whisk the cream until soft peaks form.

Add the vanilla and powdered sugar. Continue to whisk until light and fluffy.

Spoon or pipe onto the tops of the cupcakes.