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

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. In a large bowl, toss together the flour, baking powder, baking soda, and salt.
3. Full instructions visit @littlesweetbaker