Mango Margarita Cupcakes - cooking recipe

Ingredients

1 1/2 mangoes, peeled, pitted
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter, at room temperature
2 eggs
3 1/2 ounces mango baby food (1/3 cup)
2 teaspoons grated lime zest
FROSTING
1 cup butter, at room temperature
3 cups confectioners' sugar
3 tablespoons milk
light green decorator sugar, for garnish (optional)
12 lime slices, for garnish (optional)

Preparation

Preheat oven to 350 degrees Fahrenheit. Line 12 muffin cups with cupcake lines.
Dice mango; reserve.
Combine flour, baking powder and salt.
On medium speed, beat granulated sugar and 1/2 cup butter until light and fluffy, 2-3 minutes.
Add eggs and mango baby food; beat until blended.
On low speed, gradually beat in flour mixture.
Stir in diced mango and 1 teaspoon lime zest.
Divide batter among liners. Bake for 20 minutes or until toothpick inserted into centers comes out clean.
Cool 10 minutes. Transfer from pan to rack; cool completely.
FROSTING:
On medium speed, beat remaining 1 cup butter until light and fluffy, about 2 minutes.
On low speed, gradually beat in confectioners' sugar.
Beat in milk and remaining 1 teaspoon lime zest; beat on medium speed until fluffy.
If desired, transfer frosting to pastry bag fitted with medium round tip; pipe or spread frosting on cupcakes.
Cut remaining 1/2 mango into small thin wedges.
If desired, sprinkle cupcake edges with green sugar. Garnish with mango, lime and cocktail umbrellas, if desired.