Mini Caramelized Mango Margarita Cupcakes

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...
Course Dessert
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 24 mini cupcakes
Author Amber Forbes, Slim Pickin's Kitchen


For the Mini Caramelized Mango Margarita Cupcakes:

  • 2 eggs
  • 1/3 cup pure maple syrup
  • 4 tbsp butter melted & cooled
  • 1 whole vanilla bean or 2 tsp pure vanilla extract
  • 1 1/2 cups blanched almond flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • zest and juice of half a fresh lime
  • 1/4 cup caramelized mango recipe below
  • lime zest & chopped dried mango for garnish

For the Caramelized Mango:

  • 1 fresh mango peeled & finely chopped (roughly 2/3 cup)
  • 1 tsp butter
  • 1/4 cup mango nectar
  • 2 tbsp tequila optional

For the Tequila Syrup (optional):

For the Paleo Caramelized Mango Buttercream:

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


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.
  • Split the vanilla bean in half, scrape out the seeds then add vanilla bean seeds and remaining 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 1/4 cup of the caramelized mango, stirring until evenly incorporated.
  • Using a mini cookie scoop or a tablespoon, fill cupcake tins 3/4 of the way full then bake for 14 minutes or until slightly golden brown and a toothpick comes out clean.
  • Cool 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 Paleo Caramelized 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.
  • Basic vanilla cupcake recipe adapted from <a href="">Comfy Belly</a>