Banana Cake with Mango Butter Cream Frosting

Spring is right around the corner and we've been enjoying the beautiful sunshine and 78 degree weather.  I have been contemplating the perfect cupcake to welcome in the spring season for some time.  I wanted something light, fresh, and unique.  I decided on a great banana cupcake with a mango butter cream frosting.  The banana and mango flavors are perfect for each other - light, fresh, sweet, and "SPRING-Y".  Enjoy!

Ingredients:

For Banana Cake:

3/4 cup butter

1 1/2 cups white sugar

3 eggs

1 tsp vanilla extract

1 1/2 tbsp vinegar and enough milk to fill a 3/4 cup measuring cup

1 cup ripe, mashed bananas

2 1/2 cups all-purpose flour

1/2 tsp salt

1/2 tsp baking soda

1 tsp baking powder

Directions:

1. Preheat oven to 350F and line cupcake pan with paper holders
2. In a large bowl, cream together butter, sugar, eggs, and vanilla - set aside
3. In another bowl, sift together flour, salt, baking soda and powder
4. Gradually add the dry ingredients to the creamed mixture
5. Add vinegar, milk, and bananas - beat well
6. Bake 16-18 minutes

For Mango Butter cream Frosting:

2 sticks butter, softened

4 oz cream cheese, softened

1/3 cup mango puree

20 oz powdered sugar (add more or use less for your desired consistency)

Directions:

1. Mix butter, cream cheese and mango puree until blended
2. Slowly add powdered sugar, until desired consistency is reached

Once cupcakes are completely cooled, frost and enjoy!