spring vanilla mango pineapple Cupcakes

Ingredients

• 6 tablespoons unsalted butter, softened
• 3/4 cup DEBZ Mango/Pineapple sugar
• 1 large eggs
• 2 teaspoons vanilla extract
• 2/3 cup whole milk
• 1 1/4 cups flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt

Vanilla Frosting:

• 1 cup unsalted butter , softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract 
• 2 tablespoons heavy cream

Instructions

• Preheat the oven to 375 degrees and line a 12 cup muffin tray with paper liner cups.
• To a stand mixer add the butter and sugar and beat on medium speed until light and fluffy.
• Add in eggs, vanilla and milk until smooth.
• Sift together flour, baking powder and salt and add it to the stand mixer on the lowest speed setting until just combined.
• Using an ice cream scoop fill the cups 2/3 full and bake for18-20 minutes until a toothpick comes out clean.
• Cool completely.

Vanilla Frosting:

• Turn your stand mixer on low speed cream the butter then start adding in the powdered sugar in ½ cup increments until fully combined then raise the speed to medium-high for 1 additional minute.
• Add in the vanilla and heavy cream and beat until light and fluffy for 1 minute.
• Add frosting to piping bag and frost your cooled cupcakes.