Mango Cupcakes with Mango Buttercream
Mango Cupcakes with Mango Buttercream are perfect for spring! They are super easy to make. Made with fresh mango puree, mango extract, and topped with mango buttercream, these cupcakes are chock full of mango flavor. These cupcakes are perfect for a spring picnic or cookout!
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Yields: 12 cupcakes
For the cupcakes
- 1 and 2/3 cups (216 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113 grams) unsalted butter
- 1 tablespoon vegetable oil
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs
- 1 teaspoon mango extract
- 3/4 cup (191 grams) mango puree
Make the cupcakes
Preheat the oven to 350ºF. Line a 12 cup muffin tin with paper liners.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir with a whisk.
In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter, oil, and sugar together until well combined and fluffy. Beat in the eggs, one at a time, followed by the mango extract. Beat in half the flour mixture, then the mango puree, and then the rest of the flour mixture. Beat until the batter is smooth, scrape down the sides as needed.
Divide the batter evenly among the prepared muffin cups. Bake for 20 to 25 minutes or until a wooden toothpick inserted into the centers comes out clean. Allow the cupcakes to cool in the pan on a wire rack for 5 minutes, then remove the cupcakes from the pan and place them on the wire rack to cool completely. Top them with frosting.
Make the frosting
In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and shortening on medium speed for 2 minutes, until fluffy.
Add the mango puree and mango extract and mix to combine.
Add the sugar, one cup at a time, mixing on low speed until well combined.