Rich, buttery vanilla cupcake with a hint of coconut and a fresh mango buttercream.
*You can substitute the coconut flavored yogurt with the same amount of plain yogurt, vanilla flavored yogurt or even sour cream.
**To make the mango puree, blend a generous 1/2 cup of diced fresh ripe mangoes until smooth. You can also use canned mango puree or frozen mango chunks. If using frozen mangoes, first thaw and pat dry, then puree.
***The amount of powdered sugar you need to reach your desired consistency will depend on how ripe and juicy your mangoes are.
The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Best served at room temperature.
Keywords: mango cupcake recipe, mango buttercream recipe, coconut vanilla cupcake