Step 1

Puree the diced mangoes until smooth using a blender. Measure out 1 cup and pour into a small saucepan.

Step 2

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

Step 3

Preheat oven to 350°F and line a muffin pan with 12 paper liners.

Step 4

In a large bowl, toss together the flour, baking powder, baking soda, and salt.

Step 5

In a medium bowl, whisk the melted butter with the sugar. Mix in the egg, yogurt, milk, and vanilla.

Step 6

Add the wet ingredients to the dry ingredients and mix until just combined.

Step 7

Divide the batter into the 12 paper liners. Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely before frosting.

Step 8

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

Step 9

Add in the powdered sugar, one cup at a time, mixing in between. Blend until smooth after adding the final cup of powdered sugar. Frost as desired.