Mango Margarita Cupcakes
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Yields:
-
12 cupcakes
- Serves:
- 12
ingredients
- 2 mangoes, peeled, pitted
- 295.73 ml all-purpose flour
- 4.92 ml baking powder
- 1.23 ml salt
- 236.59 ml granulated sugar
- 118.29 ml butter, at room temperature
- 2 eggs
- 99.22 g mango baby food (1/3 cup)
- 9.85 ml grated lime zest
-
FROSTING
- 236.59 ml butter, at room temperature
- 709.77 ml confectioners' sugar
- 44.37 ml milk
- light green decorator sugar, for garnish (optional)
- 12 lime slices, for garnish (optional)
directions
- Preheat oven to 350 degrees Fahrenheit. Line 12 muffin cups with cupcake lines.
- Dice mango; reserve.
- Combine flour, baking powder and salt.
- On medium speed, beat granulated sugar and 1/2 cup butter until light and fluffy, 2-3 minutes.
- Add eggs and mango baby food; beat until blended.
- On low speed, gradually beat in flour mixture.
- Stir in diced mango and 1 teaspoon lime zest.
- Divide batter among liners. Bake for 20 minutes or until toothpick inserted into centers comes out clean.
- Cool 10 minutes. Transfer from pan to rack; cool completely.
-
FROSTING:
- On medium speed, beat remaining 1 cup butter until light and fluffy, about 2 minutes.
- On low speed, gradually beat in confectioners' sugar.
- Beat in milk and remaining 1 teaspoon lime zest; beat on medium speed until fluffy.
- If desired, transfer frosting to pastry bag fitted with medium round tip; pipe or spread frosting on cupcakes.
- Cut remaining 1/2 mango into small thin wedges.
- If desired, sprinkle cupcake edges with green sugar. Garnish with mango, lime and cocktail umbrellas, if desired.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!