Mango Cupcakes With Mango Buttercream

Makes ~18 cupcakes

Cupcakes
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup mango purée
1/2 cup mango nectar
1/2 cup butter
1/2 cup honey
2 large eggs

To make the cupcakes

Preheat oven to 350 F. Line 2 muffin trays with cupcake liners.

Sift all dry ingredients together into a bowl.

Cream butter until light and fluffy, about 2 minutes.

Add honey and beat for another minute.

Add eggs one at a time, beating well after each addition.

Add half the flour mixture to the butter mixture and beat on a low speed until combined.

Slowly add the mango nectar while beater is on low speed.

Add remaining flour mixture and beat until well combined.

Fold in mango puree.

Evenly divide cupcake batter into cupcake liners.

Bake in oven for 20 - 25 minutes or until a toothpick comes out clean.

Allow cupcake to cool before adding a teaspoon of nutella to each cupcakes as filling.

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Mango Buttercream Frosting
1/2 cup butter
1/4 cup mango purée
1 tsp lime zest
1 tbs lime juice
3 cups powdered sugar

To make the frosting

Cream butter until light and fluffy, about 2 minutes.

Add mango purée, lime zest and juice, mix well.

Gradually add the powdered sugar, 1 cup at a time, until desired spreading/piping consistency.