Pineapple Mango Cupcakes
1 stick butter, unsalted, room temperature
- 1 c sugar, granulated
2 large eggs
- 1½ c all-purpose flour
- 2 t baking powder
- Pinch salt
- ¾ c mango purée
12 t pineapple, crushed, drained, squeezed dry
2 sticks butter, unsalted, room temperature
- 2½ c powdered sugar
- 2-3 T mango purée
For the cupcakes
For the frosting
Preheat oven to 350°F. Place butter and sugar into a large bowl. Beat on medium-high speed until light and fluffy, about 2-3 minutes.
Add eggs, scraping down the sides, as necessary, and mix on medium speed until well incorporated. Add flour, baking powder, and salt and mix on low until the mixture begins to come together.
Add mango purée and continue on low until mixture comes together and is well combined. Divide mixture among Silicone Cupcake Liners ¾ of the way up for each.
Place in oven for 15-20 minutes (with or without tray) and bake until they rise and are golden brown. When done, toothpick or knife inserted in center of cupcake will come out clean.
- Transfer cupcakes to a wire rack to cool completely. Remove from Liners.
Using a pairing or other small knife, from the top, insert knife into each cupcake and cut out the top-center of each. Reserve each cut-out top. Slightly cut and trim the ends of cores down so they're about ¼ inch thick so tops can be replaced on each cupcake; set aside.
Place 1t pineapple into the center of each cupcake. Place reserved tops back onto top of cupcake over the pineapple for each.
Place butter and sugar into a large bowl and mix on low until sugar starts to combine with the butter, and then turn the speed up to medium.
Add salt and 2T of mango purée, and then continue to mix on medium speed. Then turn speed up to high and beat the frosting until light and fluffy.
- Top cupcakes with frosting.