These delightful mango cupcakes are a tropical twist on a classic treat. Bursting with fresh mango flavors, these moist and fluffy cupcakes are sure to be a hit at any gathering.

Using as electric mixer, beat together your butter and sugar until fluffy, scraping down the sides of the bowl as needed.

Add in your eggs one at a time, and then mix in your vanilla extract.

Add in your eggs one at a time, and then mix in your vanilla extract. In a medium bowl, whisk together your flour, baking powder, and salt.

Slowly add your flour mixture in thirds alternating with the milk, mixing to incorporate with each addition. Beat until just combined, don't overmix. Divide your batter evenly into your prepared cupcake pan, filling about 2/3 full.

Bake for 20-23 minutes or until a toothpick inserted in the middle comes out almost clean. Cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.

Puree the diced mangoes in a blender until smooth. Pour into a small saucepan.

Bring your puree to a simmer over medium-low heat. While stirring frequently, let it simmer until it reduces to half the volume (15-30 minutes). Set aside to cool completely while preparing the rest of the frosting.

Beat your butter until light and fluffy. Mix in the mango reduction, vanilla, and salt.

Add in your powdered sugar, one cup at a time, mixing in between. Blend until smooth after adding the final cup of powdered sugar. Frost your cupcakes and enjoy!