Honey Mango Margarita Cupcakes With Sea Salt

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• 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
• 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

Recipe

• 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.