Honey Mango Margarita Cupcakes With Sea Salt

Submitted by kitty.rock

"From the National Honey Board, “Honey Feast” newsletter. Includes recipe for Mango Lime Buttercream Frosting to top these tropical cupcakes off to perfection! NOTE: Any mild-flavored honey such as Clover honey may be used instead of wildflower honey."

 

• Ready In: 42mins
• Ingredients: 15
• Yields: 12-14 frosted cupcakes
• Serves: 12-14

ingredients

• INGREDIENTS FOR CUPCAKES

• 2 cups unbleached all-purpose flour
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon sea salt
• 1⁄2 cup ripe mango, pureed
• zest and juice of one lime (1/4 cup)
• 1⁄4 cup buttermilk
• 1⁄2 cup butter, softened
• 1⁄2 cup wildflower honey (see note)
• 2 large eggs

• INGREDIENTS FOR FROSTING

• 1⁄2 cup butter, softened
• 1⁄2 cup ripe mango, pureed
• zest and juice of one lime (1/4 cup)
• 2 tablespoons wildflower honey
• 4 -5 cups powdered sugar

directions

1. FOR THE CUPCAKES:

2. Preheat oven to 350°F
3. Sift together flour, baking soda, baking powder and sea salt; set aside.
4. In a small bowl, combine mango purée, lime zest and juice, and buttermilk; set aside.
5. In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time.
6. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined.
7. With mixer running on low, slowly add the mango mixture.
8. Add remaining dry ingredients until just combined.
9. Fill paper-lined muffin tins 2/3 full.
10. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean.
11. Remove to wire rack; cool.
12. Frost with Mango Lime Buttercream frosting (below) and sprinkle with additional sea salt and nonpareils, if desired.

13. FOR THE MANGO LIME BUTTERCREAM FROSTING:

14. In a mixing bowl, cream butter until light and fluffy.
15. Add mango purée, lime zest and juice, and honey; mix well.
16. Add powdered sugar, 1 cup at a time, until desired spreading consistency.