Honey Mango Margarita Cupcakes with Sea Salt

Makes 12-14 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

Preheat oven to 350 degrees 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 center of a muffin comes out clean. Remove to wire rack; cool. Frost with Mango Lime Buttercream frosting (below) and sprinkle with additional sea salt and nonpareils, if desired. Any mild-flavored honey such as Clover may be used

Makes 12-14 servings

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

Recipe and photograph provided courtesy of the National Honey Board - used with permission.