Mango Cupcakes with Vanilla Mango Buttercream

• 份量: 12 servings
• 活動時間: 20 minutes
• 總時間: 39 minutes

食材

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

步驟

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.

營養

• 卡路里: 342 kcal
• 總脂肪: 17 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 5 g
• 反式脂肪: 1 g
• 膽固醇: 72 mg
• 鈉: 332 mg
• 總碳水化合物: 46 g
• 膳食纖維: 1 g
• 總糖: 34 g
• 蛋白質: 3 g