U.S. restaurant equipment and supply sources
Preheat oven to 350 degrees F. Sift together flour, baking soda, baking powder and sea salt; set aside.
In a small bowl, combine mango purŽe, lime zest and juice, and buttermilk; set aside. In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined.
With mixer running on low, slowly add the mango mixture. Add remaining dry ingredients until just combined.
Fill paper-lined muffin tins 2/3 full. Bake 18 to 22 minutes, or until a toothpick inserted in center of a cupcake comes out clean. Remove to wire rack; cool. Frost with Mango Lime Buttercream frosting and sprinkle with additional sea salt and nonpareils, if desired.
In a mixing bowl, cream butter until light and fluffy. Add mango purŽe, lime zest and juice, and honey; mix well. Add powdered sugar, 1 cup at a time, until desired spreading consistency.
Honey should not be fed to infants under one year of age.