Mango Cupcake with Mango Cream Cheese Frosting|Baking|

I love mangoes and that was the only reason in my childhood to enjoy summer. Summer in India is very hot and humid. There is nothing much to do during summer except to be indoors and read books or keep oneself entertained with some indoor activities. No one longs for summer in India but when it comes to mangoes people are all for it. Mangoes, the king of all fruits is the best fruit of the season. Nothing better than to have a plate of chilled sliced mangoes. People have gone further to incorporate the fruit in various recipes to make the regular ones little special. Today’s recipe is Mango cupcake with cream cheese frosting.

Here I have baked with the fresh fruit to infuse the flavor of the mango and also used a pinch of cardamom powder to give an Indian flavor to the cupcakes. The cupcakes are fluffy, moist and with the cream cheese frosting it is delicious.

The recipe of mango cupcake is quite simple. The addition of the buttermilk makes the cake fluffy and rich. You may make your own buttermilk by adding 1 tablespoon of vinegar to a cup of milk at room temperature. Mix well and leave for 10 minutes. Homemade buttermilk is ready. You may leave out the mango puree in the frosting and use mango essence and food color instead.

Tips:

Do not over beat the cake batter, it will make the cake dense. You may use food color in the frosting for vibrant  color. Store the left over cupcakes in the refrigerator and take out at least 15 minutes before serving.

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MANGO CUPCAKE WITH MANGO CREAM CHEESE FROSTING

• YIELD: 12 cupcakes
• PREP: 25 mins
• COOK: 20 mins
• READY IN: 1 hr 45 mins

The cupcakes are fluffy, moist and with the cream cheese frosting it is delicious. The frosting is light and airy with a hint of mango.

INGREDIENTS

• 1 1/2 cups self raising flour for the cupcakes
• 1/4 teaspoon baking soda
• 1/2 teapsoon salt
• 1/2 cup unsalted butter at room temperature
• 3/4 cup granulated sugar
• 2 large eggs at room temoerature
• 1 teaspoon vanilla extract
• 2-3 drops mango essence/extract optional
• 1/4 teaspoon cardamom powder optional
• 1/4 cup buttermilk at room temperature
• 1/4 cup fresh mango puree
• 2 cups powder sugar for the frosting
• 16 ounce cream cheese at roomtemperature
• 2 tablespoons butter at room temperature
• 3-4 tablespoons fresh mango puree preferably cold
• 2 tablespoons fresh mango chopped for garnish

INSTRUCTIONS

1. Line a cupcake pan with cupcake liners . Pre-heat the oven to 350F. Mix the buttermilk and mango puree in a measuring cup and set aside. Sift the self rising flour with the baking soda and salt and set aside.
2. In a bowl add the butter and sugar and beat until fluffy. Add the eggs one at a time and beat well. When the mixture turns pale in color, add the self rising flour in three additions alternating with mango puree-buttermilk mixture, starting and ending with the flour mixture. Beat until you get a uniform mixture. Do not over beat. Mix in the vanilla/ mango essence.
3. Spoon the batter into the prepared pan. Fill only up to 2/3 of each cup. Bake for about 17-20 minutes or until a toothpick comes out clean. Cool the cupcakes in the pan for about 5 minutes and then transfer them on a wire rack to cool completely.
4. While the cupcakes are cooling, prepare the frosting. In a large bowl whisk together the cream cheese and the butter until light and fluffy. Now add the powder sugar and the mango puree and whisk until the mixture becomes very light and fluffy. The frosting is ready. Cover and chill in the refrigerator until needed.
5. When the cupcakes are cool enough, frost the cakes and garnish with chopped mango pieces. Enjoy!

• CUISINE: American
• COURSE: Dessert

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