“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
SERVES:
12-14
YIELD:
12-14 frosted cupcakes
UNITS:
US

Ingredients Nutrition

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.

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