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Mango Margarita Cupcakes

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“Entered for Safe-keeping, these are very Cinco de Mayo festive. From woman's World 8/2/10. Cooling time was excluded from preparation time; estimate total elapsed time to be 2 hours, 5 minutes.”
READY IN:
1hr 5mins
SERVES:
12
YIELD:
12 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Line 12 muffin cups with cupcake lines.
  2. Dice mango; reserve.
  3. Combine flour, baking powder and salt.
  4. On medium speed, beat granulated sugar and 1/2 cup butter until light and fluffy, 2-3 minutes.
  5. Add eggs and mango baby food; beat until blended.
  6. On low speed, gradually beat in flour mixture.
  7. Stir in diced mango and 1 teaspoon lime zest.
  8. Divide batter among liners. Bake for 20 minutes or until toothpick inserted into centers comes out clean.
  9. Cool 10 minutes. Transfer from pan to rack; cool completely.
  10. FROSTING:
  11. On medium speed, beat remaining 1 cup butter until light and fluffy, about 2 minutes.
  12. On low speed, gradually beat in confectioners' sugar.
  13. Beat in milk and remaining 1 teaspoon lime zest; beat on medium speed until fluffy.
  14. If desired, transfer frosting to pastry bag fitted with medium round tip; pipe or spread frosting on cupcakes.
  15. Cut remaining 1/2 mango into small thin wedges.
  16. If desired, sprinkle cupcake edges with green sugar. Garnish with mango, lime and cocktail umbrellas, if desired.

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