Best Mango Lime Mini Cupcake Bites Recipes

MANGO LIME CUPCAKES

Steps:

• Heat oven to 350 degrees F. Line a mini paper baking cup in each of the 24 mini cupcake wells; set aside.
• In a small bowl, mix flour, baking powder and salt; set aside.
• In medium bowl, cream butter and sugar until light and fluffy. Mix in 1 egg at a time.
• Alternately add in flour mixture and milk, mix just till combined. Stir in grated lime and mango slices. Pour evenly into baking cups.
• Bake 10 to 12 minutes or until a toothpick inserted in center comes out clean. Cool completely before frosting.
• Meanwhile, in a medium bowl, beat butter until light and fluffly.
• Gradually beat in confectioners sugar and lime juice until desired consistency.
• Frost cupcakes using a star tip (I used Ateco 16) in a piping bag.
• Garnish with fresh grated lime and a slice of mango. ENJOY!

TROPICAL CUPCAKES WITH FLUFFY GINGERED FROSTING

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 18 regular-size muffin cups.
• In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed just until mango is incorporated, about 1 minute. Divide batter evenly among muffin cups, filling each about 2/3 full.
• Bake 25 to 30 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks to cool completely.
• In small bowl, mix frosting and ginger until blended. Frost cupcakes. Sprinkle with coconut.

MINI KEY LIME CUPCAKES

Steps:

• In large bowl, beat pudding mix and whipping cream with whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
• Heat oven to 350°F (325°F for dark or nonstick pans). Place 24 of the paper baking cups in each of 24 regular size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about one-third full.) Refrigerate remaining batter. Bake 11 to 15 minutes (14 to 20 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.
• Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.
• Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.

MANGO KEY LIME CUPCAKES

Steps:

• For The Cake Directions: Preheat oven to 350 degrees. Mix together the cake mix, sugar and flour in a large mixing bowl. Add in wet ingredients: water, sour cream, oil, mango, and eggs. Beat on low until mixed then bet on medium/high for 2 minutes. Line cupcake pan with paper cups and fill 2/3 way full with batter. Turn oven down to 325 degrees and bake for about 25-35 minutes or until a toothpick comes out clean.
• For the Filling In a medium saucepan, combine all ingredients. Whisk over med/high heat until mixture thickens. Take off heat, cover, and chill.
• For the Frosting Combine butter, shortening, vanilla, lime juice, and mango in a large mixing bowl. Beat on high for 5 minutes. Turn mixer to low. Add the powdered sugar, little by little, until mixture becomes thick and creamy and there are no lumps. Add more or less powdered sugar as needed to get the desired consistency.
• Putting the Cupcake Together Once the cupcakes are cooled and the custard is chilled, place the custard in a piping bag with a large tip (I use Wilton #12 tip). Poke the tip 2/3 of the way into the cupcake and gently squeeze filling into the center of the cupcake being careful not to bust the cupcake. The filling should push the tip up and out the top of the cupcake as it fills the center. Do this for every cupcake. Place frosting in piping bag with whatever tip you would like and frost away. Garnish with key lime zest (or sugar sprinkles).

MANGO-LIME MINI CUPCAKE BITES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups; spray paper cups with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
• In medium bowl, beat 1/4 cup butter and the granulated sugar with electric mixer on medium speed 1 minute. Add eggs, one at a time, beating on low speed after each addition. Alternately add flour mixture, about one-third at a time, and 1/3 cup milk, about half at a time, beating just until blended. Beat in 1 teaspoon lime peel. Stir in mango.
• Fill each muffin cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full.
• Bake 12 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 15 minutes.
• In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Spoon frosting into decorating bag fitted with star tip; pipe frosting on each cupcake.