Ingredients
2 1/2
cups Original Bisquick™ mix
1/2
cup sugar
1/3
cup butter or margarine, softened
1/3
cup milk
2
eggs
2
tablespoons lime juice
1
teaspoon vanilla
1
cup coarsely chopped mango (from 20-oz jar)
1
tablespoon finely grated lime peel
1
tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
2
tablespoons finely chopped crystallized ginger
1/2
cup flaked coconut, toasted
Preparation
Heat oven to 375°F. Place paper baking cup in each of 18 regular-size muffin cups.
In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed just until mango is incorporated, about 1 minute. Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake 25 to 30 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks to cool completely.
In small bowl, mix frosting and ginger until blended. Frost cupcakes. Sprinkle with coconut.
