YIELD: 12-14 CUPCAKES
2 cups all-purpose flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. sea salt
½ cup ripe mango, pureed
1 lime, zest and juice
¼ cup buttermilk
½ cup butter, softened
½ cup wildflower honey*
2 large eggs
1. Preheat oven to 350°F. Sift together flour, baking soda, baking powder and salt; set aside. In a small bowl, combine mango puree, lime zest and juice, buttermilk; set aside. In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs 1 at a time. Add half reserved dry ingredients to butter mixture; mix on low until just combined.
2. With mixer running on low, slowly add mango mixture. Add remaining dry ingredients. Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes or until toothpick inserted in middle comes out clean. Remove to wire rack; cool.
3. Frost with prepared lime buttercream frosting. Sprinkle with additional sea salt and nonpareils, if desired.
*Any mild honey, such as clover, can be used in this recipe.
Photo and recipe: National Honey Board
