Mini Caramelized Mango Margarita Cupcakes

Grab your maracas and sombreros, y'all, because these mini caramelized mango margarita cupcakes will make you want to par-tay! 

Back in the day when I was bartending mango margaritas were my jam.

An ice-cold mango margarita, a frozen mango margarita, or a delicious virgin Mangonada! used to be the perfect ending to a long day of tending bar in the hot summer sun.

I especially loved making them around my birthday or during times of celebration in the summer because they seemed so festive.

*throws a handful of Tajin confetti*

Paleo Mango Cupcakes

At first glance, this mango cupcake recipe may look intimidating, but I promise it's easy and comes together quickly:

1. Make the caramelized mango in 7 minutes flat.
2. Whizz up the cupcakes in the blender.
3. While the cupcakes are baking, heat the tequila syrup in the microwave and whip the coconut mango buttercream with a mixer!

You can also make this recipe even simpler by SKIPPING the tequila syrup altogether Tequila is optional, and a good brushing of plain old lime juice would do you just fine!

Free of gluten and carbs, but not free of flavor!

To keep with my quasi-healthy eating lifestyle I made these margarita mini cupcakes as clean as possible. These mango cupcakes are refined sugar-free, gluten-free, low carb, and paleo (aside from the booze, der derp) and MINI because they are very rich.

And holy, holy, hoooooly coconut mango buttercream, y'all. This is my go-to icing from now on.

Did you know it was possible to make buttercream without powdered sugar? I didn't, but it is! It's not overly sweet, and all I want to do is bathe in it for all eternity. When I was icing the mango cupcakes and photographing the tasty little nuggets, I felt like a fatty in sweatpants because I couldn't stop licking my fingers. I almost took that little straw and started snorting the stuff straight to the brain, but then I realized that wouldn't be very lady like, and I pulled myself together.

Drat.

Mini Caramelized Mango Margarita Cupcakes

Amber Forbes, Slim Pickin's Kitchen

Mini Caramelized Mango Margarita Cupcakes are gluten-free, grain-free, and refined sugar-free and insanely delicious! You'd never know they were full of healthy, good for you ingredients! Except maybe the tequila...

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Prep Time 10 minutes mins

Cook Time 14 minutes mins

Total Time 24 minutes mins

Course Dessert

Servings 24 mini cupcakes

Calories

Ingredients

  

1x2x3x

For the Mini Caramelized Mango Margarita Cupcakes:

• 2 large eggs
• ⅓ cup pure maple syrup
• 4 tablespoon butter melted & cooled
• 2 teaspoon pure vanilla extract or vanilla bean paste
• 1 ½ cups almond flour
• 1 teaspoon baking soda
• ¼ teaspoon sea salt
• zest and juice of half a fresh lime
• ¼ cup caramelized mango recipe below
• lime zest & chopped dried mango for garnish

For the Caramelized Mango:

• 1 fresh mango peeled & finely chopped (roughly ⅔ cup)
• 1 teaspoon butter
• ¼ cup mango nectar
• 2 tablespoon tequila optional

For the Tequila Syrup (optional):

• 1 ½ tablespoon mango nectar
• 2 teaspoon coconut sugar
• 2 teaspoon tequila

For the Paleo Caramelized Mango Buttercream:

• 2 sticks butter softened
• ¾ cup canned full-fat coconut cream just the thick white part from the can! Not the liquid*SEE NOTE BELOW!!!
• 3 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 3-4 tablespoon caramelized mango whatever is leftover
• 2 teaspoon tequila optional
• pinch of sea salt

Instructions

 

For the Caramelized Mango Margarita Cupcakes:

• Preheat oven to 325 degrees and spritz 2 mini cupcake tins (total of 24) w/ coconut oil cooking spray or line with mini cupcake liners. Set aside. Make caramalized mango (see recipe below).
• Add all cupcake ingredients, except caramelized mango, to a blender or food processor and blend for 30-45 seconds. Scrap down the sides then blend again until well mixed.
• Transfer to a bowl then stir in ¼ cup of the caramelized mango, stirring until evenly incorporated.
• Using a mini cookie scoop or a tablespoon, fill cupcake tins ¾ of the way full then bake for 14 minutes or until slightly golden brown and a toothpick comes out clean. While cupcakes are baking, make the tequila syrup and buttercream (see recipes below).
• Cool cupcakes for 10 minutes then remove to a cooling rack. Brush the tops of the cupcakes with the tequila syrup, if desired.
• Once cooled completely, ice with the buttercream then garnish with lime zest & chopped mango.

For the Caramelized Mango:

• Heat butter in a sauce pan over medium-high heat. Once bubbling and slightly brown, add mango and saute for 1-2 minutes.
• Stir in mango nectar and continue to saute until the liquid reduces, about 3 minutes.
• Once liquid reduces, remove pan from heat, add tequila, return to heat and continue to cook until the tequila reduces and the mango slightly browns, about 3-4 minutes.
• Remove from heat and allow to cool to room temp.

For the Tequila Syrup:

• Add mango nectar and coconut sugar to a small microwave safe bowl.
• Microwave on high for 30-45 seconds or until the coconut sugar melts.
• Stir in the tequila then set aside until ready to brush the cupcakes.

For the Coconut Mango Buttercream:

• Add butter to the bowl of a stand mixer and whip until smooth.
• Beat in coconut cream, maple syrup, vanilla, tequila, and salt until light and fluffy, about 2 minutes.
• Stir in caramelized mango then frost on mini cupcakes.

Notes

A note about the coconut cream: You only want to use the thick white coconut cream from the can, not any liquid. Don't shake the can at all! Pop it in the freezer for 10 minutes before starting the buttercream. That way, when you open the can, the coconut cream should be sitting right on top and you can easily scoop it out.

Make this recipe? I want to hear from you!Please RATE the recipe and leave me a comment!!!