My mango buttercream pairs perfectly with mango cupcakes, as well as vanilla cake or other fruity flavors. This frosting is ideal for decorating cakes, cupcakes, or inserting 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.
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.
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.