Description
These tropical mango vanilla cupcakes are moist, buttery, and filled with fresh mango flavor, topped with creamy mango buttercream.
Ingredients
Scale
- 1 heaping cup fresh diced mangoes
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup coconut yogurt
- 1/2 cup milk
- 1 tsp vanilla
- 3/4 cup unsalted butter
- 1/2 cup mango reduction
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 4 cups powdered sugar
Instructions
- Puree mangoes and simmer until reduced by half, then cool
- Preheat oven to 350°F and line muffin pan
- Mix dry ingredients in a bowl
- Whisk butter and sugar, then add egg, yogurt, milk, and vanilla
- Combine wet and dry ingredients
- Divide batter and bake for 18-20 minutes
- Cool cupcakes completely
- Beat butter and mix with mango reduction, vanilla, and salt
- Add powdered sugar gradually and mix until smooth
- Frost cupcakes
Notes
- Use ripe mangoes for best flavor
- You can substitute frozen or canned mango
- Store in fridge up to 3 days
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 307
- Sugar: 17
- Sodium: 152
- Fat: 20
- Saturated Fat: 13
- Unsaturated Fat: 6
- Trans Fat: 1
- Carbohydrates: 29
- Fiber: 0
- Protein: 3
- Cholesterol: 66