Mango Cupcakes with Vanilla Mango Buttercream

• servings: 12 servings
• active time: 20 minutes
• total time: 39 minutes

Ingredients

1½ cups cake flour (all-purpose works fine too)

2 tsp baking powder

¼ tsp baking soda

½ tsp salt

½ cup butter (room temp)

¾ cup granulated sugar

2 large eggs (room temp)

1 tsp vanilla extract

⅓ cup mango puree (room temp)

⅓ cup buttermilk (room temp)

½ cup butter (room temp)

1 tsp vanilla (I used vanilla bean paste)

pinch of salt

2 cups powdered sugar

2-3 tbsp mango puree

Directions

Mango Cupcakes

oven

Preheat the oven to 325 F. Line a 12 cup muffin tin with paper liners.

dry ingredients

In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.

mix

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until well combined and fluffy, about 3 minutes. Beat in the eggs, one at a time, followed by the vanilla extract. Beat in half the flour mixture, then the mango puree and buttermilk, followed by the rest of the flour mixture. Do not over mix the dry ingredients.

bake

Using a ¼ cup cookie or ice cream scoop, scoop batter into lined muffin tin. Bake for 19-22 minutes, or until a toothpick inserted in the middle comes out clean. Set aside to cool while you make the frosting.

Vanilla Mango Buttercream

buttercream

In the bowl of a stand mixer fitted with the whisk attachment, beat the butter, vanilla, salt and powdered sugar until combined. You can either add the mango puree to the buttercream, or you can drizzle it along the top like I did. Or both.

frost

Frost cupcakes and drizzle with mango puree if desired.

Nutrition

• Calories: 342 kcal
• Total Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 72 mg
• Sodium: 332 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 1 g
• Total Sugars: 34 g
• Protein: 3 g