Pineapple Cupcakes

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
3 eggs, room temperature
1 teaspoon vanilla
1/2 cup milk, room temperature
20 oz. can of crushed pineapple, drained and pureed*

Preheat oven to 350 degrees and line cupcake tray with 24 paper liners. Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside. Cream the butter and sugar together in a mixer for several minutes. Add the eggs one at a time scraping down the sides of the bowl with each addition. Add the vanilla and mix until combined. Add the flour mixture to the sugar mixture in three additions with the milk in two additions (flour, milk, flour, milk, flour) Mix until combined with each addition. Add the pineapple and mix until combined. Fill cups about 2/3 full and bake for about 15 minutes. I pureed the pineapple in a food processor. I’m not a big fan of fruit chunks. Flavor yes. Chunks. Not so much.

Mango Frosting

1-2 Mangoes
1 cup butter, room temperature
1 lb box of confectioners’ sugar
1 teaspoon vanilla

Cut mangoes. Instructions here. Place mango pieces in food processor and puree enough so you have about 1/3 cup. Beat butter and vanilla until creamy. Add confectioner’s sugar in several additions. beating until well combined with each addition. Add 1/2 cup of mango puree and beat until completely combined. Spread frosting on cooled cupcakes.