Mango Cupcakes
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup mango puree
– 1/4 cup milk
– 1 cup diced mango
– 2 cups powdered sugar (for frosting)
– 1/2 cup unsalted butter, softened (for frosting)
– 2 tbsp heavy cream (for frosting)
– 1/4 cup mango puree (for frosting)
Instructions (step-by-step):
1. Preheat your oven to 350°F (175°C) and line a muffin tray with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the mango puree and milk to the wet mixture, mixing until well combined.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fold in the diced mango gently.
8. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
9. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11. For the frosting, beat the powdered sugar and butter together until smooth.
12. Add the heavy cream and mango puree to the frosting mixture, beating until fluffy.
13. Once the cupcakes are completely cool, pipe or spread the mango frosting on top of each cupcake.
Preparation Time:
15 minutes
Total Time:
35-40 minutes