TROPICAL MANGO VANILLA CUPCAKES

These tropical mango vanilla cupcakes are moist, buttery, and have a hint of coconut. The buttercream tastes fresh, sweet, and is bursting with mango flavor.

ingredients

MANGO REDUCTION

  • 1 heaping cup of fresh diced mangoes (see notes for substitutions*)

CUPCAKES

  • 1 & 1/2 cups (188g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (114g) unsalted butter, melted and cooled
  • 1 cup (200g) granulated sugar
  • 1 large egg (or 1/4 cup of unsweetened applesauce)
  • 1/4 cup (60ml) coconut flavored yogurt (see notes for substitutions**)
  • 1/2 cup (125ml) milk
  • 1 tsp vanilla

BUTTERCREAM

  • 3/4 cup (170g) unsalted butter, room temperature
  • 1/2 cup (125ml) mango reduction
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 4 cups (500g) powdered sugar

TROPICAL MANGO VANILLA CUPCAKES #Cupcakesrecipes

instructions

MANGO REDUCTION

  1. Puree the diced mangoes until smooth using a blender. Measure out 1 cup and pour into a small saucepan.
  2. Bring the puree to a simmer on the stovetop over medium-low heat. While stirring frequently, let it simmer until it reduces to half the volume (15-30 minutes). Set aside to cool while preparing cupcakes and frosting.

CUPCAKES

  1. Preheat oven to 350°F and line a muffin pan with 12 paper liners. 
  2. Full instructions visit @littlesweetbaker

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