Honey Mango Margarita Cupcakes with Sea Salt

Honey Mango Margarita Cupcakes with Sea Salt

YIELD: Makes 12-14 cupcakes


2 cups - unbleached all-purpose flour

1/2 tsp. - baking soda

1/2 tsp. - baking powder

1/2 tsp. - sea salt

1/2 cup - ripe mango, puréed

zest and juice (1/4 cup) of one lime

1/4 cup - buttermilk

1/2 cup - butter, softened

1/2 cup - wildflower honey*

2 large - eggs


Preheat oven to 350° F.

Sift together flour, baking soda, baking powder and sea salt; set aside.

In a small bowl, combine mango purée, lime zest and juice, and buttermilk; set aside.

In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the mango mixture. Add remaining dry ingredients until just combined.

Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove to wire rack; cool.

Frost with Mango Lime Buttercream Frosting and sprinkle with additional sea salt and nonpareils, if desired.

*Any mild-flavored honey such as Clover may be used