Preheat the oven to 325 F. Line a 12 cup muffin tin with paper liners.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until well combined and fluffy, about 3 minutes. Beat in the eggs, one at a time, followed by the vanilla extract. Beat in half the flour mixture, then the mango puree and buttermilk, followed by the rest of the flour mixture. Do not over mix the dry ingredients.
Using a ¼ cup cookie or ice cream scoop, scoop batter into lined muffin tin. Bake for 19-22 minutes, or until a toothpick inserted in the middle comes out clean. Set aside to cool while you make the frosting.
Vanilla Mango Buttercream
In the bowl of a stand mixer fitted with the whisk attachment, beat the butter, vanilla, salt and powdered sugar until combined. You can either add the mango puree to the buttercream, or you can drizzle it along the top like I did. Or both.
Frost cupcakes and drizzle with mango puree if desired.
Cakes will have the best results if made with room temperature ingredients. I like to pull my butter, eggs, buttermilk, and mango out of the fridge an hour or two before I start baking.Cake flour will allow for a lighter cupcake, but all-purpose flour can be used as well.If you prefer to keep your frosting vanilla and just drizzle the mango over the top, a bit of milk might need to be added to the frosting to achieve the desired consistency.