Mango Filled Cupcakes


While your cupcakes cool, make your mango buttercream. You'll be using the powder of freeze dried mangoes for extra fruity flavor. 

Beat unsalted butter, powdered sugar, vanilla and coconut extracts, salt, freeze dried mango powder, and heavy cream (or coconut milk) on low for about 30 seconds before increasing speed to medium high for 5 minutes.

Test taste and add a drop or two of lemon juice to cut sweetness if desired.

Meanwhile, after cupcakes have cooled, add mango filling to them. If you have a cupcake corer, use it, but if not (I don't) make a hole in each cupcake using the wider opening of a piping tip.

Make a hole in the center of each cupcake and go about 3/4 of the way down into it.

Scoop about 2 teaspoons of cooled mango filling into the hole of each cupcake. Firmly pack it down, though it's okay if some of the filling spills over the top of the hole. You'll cover it with frosting anyhow.

If you have any mango puree remaining after filling your cupcakes, you can add a few tablespoons of that back into your frosting and mix it well before putting your frosting in a piping bag.

To hide the filling, use your piping bag filled with frosting to swirl mango buttercream directly onto the top of the cupcake.

Visit my blog for all the tips and tricks to make these easy vanilla cupcakes with mango filling and buttercream!