Mango Lime Cupcakes with Lime Cream Cheese Frosting

This week's recipe falls clearly into the definition of a cupcake. See, my earlier post on cupcake vs muffin, supra. It has a light cakey texture and is topped with cream cheese and buttercream frosting. This recipe originally called for lime zest and chili powder to be sprinkled on top of the frosting, however I don't think such a combination would be appreciated on the morning of the first work day after a holiday weekend and as such I've omitted those ingredients. I did however add a bit of lime juice to the frosting to give it a little kick. The reason it includes mangoes is because my parents have three mango trees that are absolutely overflowing with produce. If you would like mangoes, drop by our office, I brought in 5 or 6 pounds and will bring more. Reactions tomorrow.



Ingredients

Mango Lime Cupcakes
1 stick of butter, room temperature
1 cup of sugar
1 egg
1 egg yolk
1 cup of milk
1 1/3 cup of flour
1 teaspoon of baking powder
good pinch of salt
1 mango, peeled and chopped
zest of one lime
1 tablespoon of lime juice



Cream Cheese Frosting
1/4 cup of butter (1/2 a stick), room temperature
4 oz of Neufchâtel cheese, room temperature (alternatively, light cream cheese)
2 cups of powdered sugar
juice of 1/2 lime
1 teaspoon vanilla extract




Directions

1. Preheat the over to 350 degrees. Beat the butter for about 2 minutes until well creamed. Add the sugar and beat until light and fluffy, about 3 minutes, scraping down the sides of the bowl halfway through.
2. Add the egg and egg yolk and beat for 45 seconds. Scrape down the sides and bottom of the bowl.
3. Combine flour, salt, and baking powder and sift together. Combine the milk, lime zest, and lime juice together. Add some of the flour mixture, then some of the milk, alternating between dry-wet-dry and ending with the dry ingredients. Mix together until just combined.
4. Fold the mango into the batter. Scoop into cupcake papers until almost full.
5. Bake for about 15-18 minutes. Cupcakes will be dense, heavy, and moist. A toothpick should still come out clean. Let cool on a wire rack.
6. When cupcakes are cool prepare icing as follows: Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom (unless you're using a silicone flat beater, in which case you don't have to beat down because it does it for you).
7. Slowly add the sifted powdered sugar. Add the lime juice vanilla to taste. Spread on cooled cupcakes with a pastry bag. If you want you can add chili powder and strips of lime zest (use a bar zester to get the long strips rather than a microplaner)