Eggless mini mango cup cakes with mango frosting Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350掳F and line a mini cupcake pan with cupcake liners.
• STEP 2.In a mixing bowl, whisk together flour, baking powder, and salt.
• STEP 3.In another bowl, cream together butter and sugar until light and fluffy.
• STEP 4.Add mango puree, vanilla extract, and milk to the butter mixture and mix well.
• STEP 5.Gradually add the dry ingredients to the wet ingredients and mix until just combined.
• STEP 6.Fill each cupcake liner with the batter, about 2/3 full.
• STEP 7.Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
• STEP 8.Allow the cupcakes to cool completely before frosting.
• STEP 9.For the mango frosting, beat butter until creamy and then gradually add powdered sugar.
• STEP 10.Add mango puree and vanilla extract to the butter mixture and beat until smooth and fluffy.
• STEP 11.Transfer the frosting to a piping bag and pipe onto the cooled cupcakes.
• STEP 12.Garnish with fresh mango slices or sprinkles, if desired.
• STEP 13.Serve and enjoy!

Cooking Tips

• Make sure to use ripe and sweet mangoes for the best flavor.
• If the mango puree is too thick, you can add a little milk to thin it out.
• To make the cupcakes even more mango-flavored, you can add some diced mangoes to the batter.

Storage and Serving

• Store the cupcakes in an airtight container at room temperature for up to 3 days.
• If refrigerated, bring the cupcakes to room temperature before serving.
• These mini mango cupcakes are perfect for parties, potlucks, or as a sweet treat for mango lovers.