Mango Jalapeño Cupcake Recipe

Hi everyone! I hope your week has been a good one.  I’m cutting it really close this month trying to get my cupcake of the month recipe posted for you, but FINALLY here it is… drum roll please….. Mango jalapeño cupcakes with a lime swiss butter cream frosting.  Interesting, eh? I actually got the idea from a margarita I had earlier this summer.  I really like the spicy and sweet combination and I thought this would be a yummy take on that.  Don’t worry- if you REALLY do not want jalapeño in the cupcake you can skip it and they are still yummy… but I would encourage you to try it! On a side note – I’m really not one to brag, but so far this is my favorite frosting recipe I’ve made!  I hope you enjoy these and have an amazing weekend!!

Cupcakes:

I started with a vanilla base cupcake recipe from The Pioneer Woman.  {She is my fave- between her and Ina, they never steer me wrong!} Her recipe and ingredients are below and then I added a few steps.

Ingredients:

• 1 cup Vegetable Shortening
•  1-3/4 cup Sugar
•  2-1/2 cups Cake Flour
•  1-1/4 teaspoon Salt
•  2 whole Large Eggs
•  1 cup Buttermilk
•  2-1/2 teaspoons Vanilla Extract
•  1 teaspoon Baking Soda
•  1-1/2 teaspoon Vinegar
• *This is where I come in…
• 1 mango, chopped fine 
• 1 jalapeño, chopped fine- seeds removed. 

Recipe:

Preheat oven to 350 degrees. Line 18 muffin cups with cupcake liner papers.

• 5 egg whites
• juice of 1 lime
• 1 1/3 cup of sugar
• zest of 2 limes
• 1/4 teaspoon cream of tartar
• 2 sticks of unsalted butter