For the lime curd:
Place raspberries, honey, egg yolks, key lime juice and salt into blender. Process until seeds are pulverized. (Alternately you can just cook the curd without blending, then strain before adding the gelatin and butter to remove seeds).
Bring curd to 170°F in a heavy bottomed small pan, stirring frequently. Remove from heat.
Mix in gelatin and allow it to dissolve, then add butter, 1 tablespoon at a time, stirring thoroughly each time.
Preheat oven to 325°F.
Grease the cupcakes tins, or use silicone inserts
In a large mixing bowl, combine eggs, key lime juice, coconut oil, honey, lime zest, sea salt, and vanilla extract.
With an electric mixer, mix at medium speed until all ingredients are fully incorporated.
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.
Add coconut flour to batter and mix on medium speed until all ingredients are fully incorporated.
Add baking soda and mix together quickly.
Place batter into cupcake tins. Place in a preheated oven. Bake 12-15 minutes.
Cupcakes will be lightly browned and feel firm to the touch when done.
Remove from oven and allow to cool to room temperature.