Mango Buttercream for Cupcakes and Cakes

This mango buttercream frosting pairs perfectly with mango cupcakes, as well as vanilla cake or other fruity flavors. This silky buttercream is ideal for piping cakes, cupcakes, or between cookies for a cookie sandwich.

After you've made a hole in each cupcake to insert the fruit filling (using either a cupcake corer or piping tip), you can start assembling your cupcakes with frosting. 

Your cupcakes will look similar to the ones in these photos before you cover them with the delicious mango buttercream.

If you haven't used freeze dried fruit in frosting, you're in for a treat. Freeze dried mangoes have a concentrated, more intense flavor than fresh or even dried fruits. Their powder works well in frosting because it doesn't add excess moisture.

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.

Cover each hole of mango filling with your mango buttercream. Use your piping bag, fitted with your favorite piping tip, to swirl frosting directly onto tops of cupcakes. 

So much mango flavor!

Visit my blog for all the tips and tricks to make this easy recipe for mango buttercream!