I generally like just about any kind of fruit, the more tropical the better, but I can’t seem to get the hang of mango. Maybe I just need more practice or something. And maybe Little Sweet Baker has just the perfect incentive to do mangoes so I can have cupcakes, too! There is mango in the cake AND the buttercream. Delish!
Tropical Mango Vanilla Cupcakes
Makes about 12 cupcakes
- 1 & ⅓ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, melted and cooled
- 1 cup sugar
- 1 large egg
- ¼ cup coconut flavored yogurt (or vanilla)
- ¾ cup milk (I used whole milk)
- 1 tsp vanilla
- ½ cup unsalted butter, room temperature
- ½ cup mango puree (using a handheld or stand blender, puree a generous ½ cup of diced mangos until smooth)
- 3-4 cups icing sugar
- Preheat oven to 350°F and line a muffin pan with 12 paper liners.
- In a large bowl, toss together flour, baking powder, baking soda and salt.
- In a medium bowl, whisk the melted butter with the sugar. Add the egg, yogurt, milk and vanilla. Stir together, then gently pour into the dry ingredients. Mix until smooth and try not to over mix.
- Fill the paper liners ¾ full with batter and bake for about 18-20 minutes or until a toothpick inserted into the centre comes out clean. Let cupcakes cool completely before frosting.
- To make the buttercream, whip the butter until light and fluffy. Add the mango puree, mix until somewhat incorporated. Add the 3 cups of icing sugar, one at a time, mixing well in between. Add the 4th cup if needed for desired consistency.