Cupcake Instructions

1. Preheat your oven to 350 F and line a standard muffin tin with 12 paper liners.
2. To a large bowl, add and whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Set aside.  
3. Using the paddle attachment in the bowl of a stand mixer, cream your unsalted room temperature butter, granulated sugar, and vanilla and coconut extracts (if using) together on medium speed for 4 minutes. Stop mixer and scrape down the sides of the bowl. Add the eggs and beat again for 90 seconds.
4. Add half of your bowl of dry ingredients and all buttermilk to your mixing bowl and mix on medium for about 30 seconds. Scrape sides again.
5. Add the remaining flour, along with your Greek yogurt and oil. Mix on medium speed until totally incorporated.  
6. Pour and evenly spread the batter into your prepared cupcake liners (about 50 grams in each cavity). Bake for 16-19 minutes or until cupcakes appear buttery and dense but bounce back at the touch of your finger.
7. Let cupcakes cool in pan about 10 minutes before transferring to a wire rack to cool completely before frosting. 

Mango Filling

1. Add mango chunks to a small pot on the stove, over medium heat. Let cook for 5 minutes, stirring every minute or so as mango juices release.
2. Add lemon juice, sugar, and salt to pot and let it cook over medium-low heat for 16-20 more minutes, bubbling gently. Mango will become very soft, similar to the texture of cooked apples. 
3. Let mango cool for a few minutes before adding to a food processor, blender, or using an immersion blender in the pot. If you’d like to remove the pulp, put your mango filling through a fine mesh sieve, reserving the smooth pureed mango to add to your cupcakes. I personally like the chunks and pieces for filling! It visually resembles a marmalade.

Mango Buttercream

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the unsalted butter, powdered sugar, vanilla and coconut extracts, salt, freeze dried mango, and heavy cream on low for about 30 seconds before increasing speed to medium high for 5 minutes.  
2. Test taste and add a drop or two of lemon juice to cut sweetness if desired.  
3. Set aside frosting in bowl until ready to use for topping cupcakes. You’ll then add it to a piping bag fitted with a tip of your choice, and if you have leftover pureed mango filling, you can add that into the frosting bowl and mix for added flavor. Not necessary though! 

How to Assemble Mango Cupcakes with Mango Buttercream 

1. Make a hole in the cupcake with a cupcake corer OR use the wider end of a large piping tip (like the size of 1M, 2D, etc). Make a hole in the center of your cupcakes and go about 3/4 of the way down into it.
2. Scoop 2-3 teaspoons of cooled mango filling into the hole of each cupcake. Firmly pack it down for more flavor!
3. Cover each hole by using your piping bag to swirl frosting directly onto tops of cupcakes. Garnish with white sprinkles, a drizzle of remaining mango juice, or leave as is.