Servings: A bakers dozen to 14 cupcakes

Cardamom Cupcakes: subheading: Cardamom Cupcakes:
1 ½ cup + 4 tablespoons all-purpose flour 1 ½ cup + 4 tablespoons all-purpose flour
2 teaspoons baking powder 2 teaspoons baking powder
½ heaping teaspoon of ground cardamom ½ heaping teaspoon of ground cardamom
¼ teaspoon salt ¼ teaspoon salt
½ cup of unsalted butter, room temperature (1 stick) ½ cup of unsalted butter, room temperature (1 stick)
¾ cup sugar ¾ cup sugar
2 large eggs, room temperature 2 large eggs, room temperature
1 cup whole milk, room temperature 1 cup whole milk, room temperature
½ teaspoon vanilla extract ½ teaspoon vanilla extract
½ teaspoon almond extract ½ teaspoon almond extract
 
Mango Buttercream: subheading: Mango Buttercream:
3/4 cup unsalted butter, room temperature ¾ cup unsalted butter, room temperature
1 teaspoon almond paste 1 teaspoon almond paste
1/2 cup mango reduction ½ cup mango reduction
1/4 tsp salt ¼ tsp salt
1/2 tsp almond extract ½ tsp almond extract
⅓ cup freeze dried mangoes ⅓ cup freeze dried mangoes
3 cups powdered sugar 3 cups powdered sugar
 
Mango Reduction: subheading: Mango Reduction:
1 cup of fresh or frozen diced mangoes 1 cup of fresh or frozen diced mangoes

Mango Reduction: subheading: Mango Reduction:
Puree the diced mangoes until smooth using a blender. Measure out 1 cup and pour into a small saucepan.
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 to 30 minutes).
Set aside to cool while preparing cupcakes and frosting.
Cardamom cupcakes: subheading: Cardamom cupcakes:
Heat an oven to 350 F. Line the wells of muffin pan with papers and set aside.
Sift the flour, baking powder, cardamom, and salt into a bowl and set aside.
Add the butter and sugar to the bowl of a standing mixer fitted with the paddle attachment. Cream the butter and sugar on medium speed until light and fluffy, about 3minutes.
Scrape down the sides of the bowl, add the eggs, and mix well until combined.
Add half of the flour mixture, the milk and vanilla, and the remaining flour mixture, mixing just until combined and scraping down the sides of the bowl between each addition.
Evenly distribute the batter among the lined cups and bake for 20 to 22 minutes.
Let the cupcakes cool in the pan for a few minutes, then transfer to a rack to cool completely.
Mango Buttercream: subheading: Mango Buttercream:
Using a blender or food processor, process the freeze-dried mango into a powdery crumb. Set aside.
Beat the butter and almond paste until light and fluffy, about 5 minutes.
Mix in the mango reduction, vanilla, and salt.
Add in the freeze dried mango and powdered sugar, one cup at a time, mixing in between. Blend until smooth after adding the final cup of powdered sugar. Frost as desired.