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Mini Mango-Lime Cupcakes
Freshly chopped mango and zesty lime juice take center stage in these tender, bite-sized treats. You'll fold ripe fruit directly into the batter, guaranteeing a burst of tropical flavor in every single bite. A smooth, tangy citrus buttercream finishes each cake with a beautiful balance of sweet and tart notes. They're simple enough for a weekend baking project but impressive enough to share at your next spring gathering.
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.
- 2In a medium bowl, cream 1/4 cup of the softened butter and the granulated sugar with an electric mixer on medium speed for 1 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, starting and ending with the dry ingredients. Mix just until combined so the cupcakes don't become tough. Blend in 1 teaspoon of the grated lime peel, then gently fold in the finely chopped mango.
- 4Divide the batter evenly among the prepared mini muffin cups, filling each liner about two-thirds full (roughly 1 tablespoon plus 1 teaspoon of batter per cup).
- 5Bake for 12 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes rest in the pan for 10 minutes before moving them to a wire rack to cool completely. Don't rush the cooling process, or your frosting will melt.
- 6Beat the remaining 1/4 cup of softened butter, powdered sugar, remaining 1/2 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.
Notes
- Storage: Keep the frosted cupcakes in an airtight container in the fridge for up to 3 days. Bring them to room temperature before serving.
- Make ahead: You can bake the cupcakes a day in advance and store them at room temperature. Frost them just before serving.
- Tip: Make sure your butter is properly softened to room temperature so the frosting whips up perfectly smooth.