Mango Lassi Cupcakes

These cupcakes are light and citrusy and taste like summer! For those of you that aren’t familiar with lassi, it’s a yogurt-based drink that is popular in South Asian countries like India and Pakistan. It can be made savory by adding warm spices like cumin or sweet by adding fruit. Mango lassi is a personal favorite and was my inspiration for these cupcakes.

I incorporated buttermilk into the batter to mimic the yogurt taste of lassi. I also enhanced the flavor of a classic vanilla cupcake with cinnamon to add a bit of warmth to the cupcakes. The real flavor explosion comes from the mango buttercream. These cupcakes are highly addictive – consider yourselves warned!

Wishing you sweet satisfaction,

Anita

Mango Lassi Cupcakes

Makes a dozen cupcakes.

Ingredients:

-1 1/2 cups all-purpose flour

-1 tsp baking powder

-1/2 tsp baking soda

-1/4 tsp salt

-1/2 tsp cinnamon

-6 Tbsp unsalted butter, room temperature

-3/4 cup white sugar

-2 large eggs

-1 tsp pure vanilla extract

-1/2 cup + 2 Tbsp buttermilk

-for decoration: cinnamon, shredded coconut or fresh mango, diced.

Directions:

1. Preheat oven to 350 degrees. Line cupcake pan and set aside.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.

3. In a larger bowl, cream together butter and sugar until fluffy. Add one egg at a time. Add vanilla. Be sure to scrape down sides of the bowl.

4. Add the dry ingredients to the wet, alternating with the buttermilk. Careful not to over-mix.

5. Spoon batter into cupcake pan, filling each well 3/4 of the way to the top. Bake for 20 minutes until cupcakes spring at the center when lightly touched. Allow to cool completely before decorating.

Mango Buttercream

Ingredients:

-1/2 cup + 2 Tbsp butter, room temperature

-3-5 cups icing sugar

-1/3 cup mango puree (fresh or store bought–I used the canned variety)

Directions:

1. Cream butter until light and fluffy, about 2 minutes.

2. Add icing sugar one cup at a time. Alternate with puree. Scrape down sides of bowl frequently. Add enough icing sugar to reach your desired consistency.

3. Fill piping bag and ice completely cooled cupcakes.

4. Place the decorated cupcakes in the refrigerator for 15 minutes to allow the butter to set and firm.

Note: Due to the high moisture content of the fruit, you may have to adjust the amount of icing sugar you add in order to reach your desired consistency. On warm days, it might be best to store these cupcakes in the fridge until about 15 minutes before you’re ready to enjoy them.  Enjoy!!