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 – honey, any mild-flavored honey such as Clover may be used

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 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. 

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