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Mango-Lime Mini Cupcake Bites
These bite-sized treats combine the bright flavors of fresh mango and zesty lime in a tender crumb. The batter features freshly chopped mango folded right in to ensure bursts of fruit in every bite. A smooth, tangy lime buttercream frosting finishes each cake with a perfect balance of sweet and tart notes. They are an excellent choice for spring gatherings, baby showers, or a simple afternoon snack.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 ⁄ 8 teaspoon salt
- ¼ cup unsalted butter, softened
- 1 ⁄ 3 cup granulated sugar
- 2 eggs
- 1 ⁄ 3 cup milk
- 1 teaspoon grated lime peel
- ½ cup finely chopped mango
- ¼ cup unsalted butter, softened 2 cups powdered sugar
- ½ teaspoon grated lime peel
- 2 tablespoons fresh lime juice
Instructions
- 1Preheat the oven to 350°F. Line a 24-cup mini muffin tin with paper liners and lightly coat them with cooking spray. Whisk the flour, baking powder, and salt together in a small bowl, then set the mixture aside.
- 2Cream one-quarter cup of the softened butter and the granulated sugar in a medium bowl using an electric mixer on medium speed for one minute. Mix in the eggs one at a time on low speed until fully incorporated.
- 3Add the dry flour mixture and the milk to the butter mixture in alternating batches. Start and end with the dry ingredients, mixing just until combined. Blend in one teaspoon of the grated lime peel, then gently fold in the finely chopped mango.
- 4Divide the batter evenly among the prepared mini muffin cups. Fill each liner about two-thirds full, which takes roughly one tablespoon plus one teaspoon of batter per cup.
- 5Bake for 12 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes rest in the pan for 10 minutes before moving them to a wire rack to cool completely.
- 6Prepare the frosting by beating the remaining one-quarter cup of softened butter, powdered sugar, remaining half teaspoon of grated lime peel, and fresh lime juice in a medium bowl until smooth. Transfer the frosting to a piping bag fitted with a star tip and pipe a swirl onto each cooled cupcake.