Honey Mango Margarita Cupcakes with Sea Salt

Delight your family and friends with these haute cuisine, honey-sweetened tropical cupcakes, topped with a mango lime buttercream topping and a light sprinkling of sea salt.

Recipe Ingredients:

Cupcakes:
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, 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

Mango Lime Buttercream Frosting:
1/2 cup butter, softened
1/2 cup ripe mango, puréed
Zest and juice (1/4 cup) of one lime
2 tablespoons wildflower honey*
4 to 5 cups powdered sugar

Cooking Directions:

1. For Cupcakes: Preheat oven to 350°F (175°C).
2. Sift together flour, baking soda, baking powder and sea salt; set aside.
3. In a small bowl, combine mango purée, lime zest and juice, and buttermilk; set aside.
4. 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.
5. Fill paper-lined muffin tins 2/3 full.
6. Bake 18 to 22 minutes, or until a wooden pick inserted in center of a muffin comes out clean. Remove to wire rack; cool.
7. Frost with Mango Lime Buttercream frosting and sprinkle with additional sea salt and nonpareils, if desired.
8. For Mango Lime Buttercream Frosting: In a mixing bowl, cream butter until light and fluffy. Add mango purée, lime zest and juice, and honey; mix well. Add powdered sugar, 1 cup at a time, until desired spreading consistency.

Makes 12 to 14 cupcakes.

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

Recipe and photograph provided courtesy of the National Honey Board.