Miniature Mango Rum Cakes

Preheat oven to 350F.

In the bowl of a stand mixer, cream the butter and sugar. Add the eggs, one at a time, beating well between each addition. Add the vanilla and beat some more. Set aside.

In a separate bowl, add the flour, baking soda, baking powder, salt and cinnamon, mix well.

In another bowl, add the rum and the oil. Starting and ending with the dry ingredients, add both the dry and wet ingredients into the bowl of the stand mixer, a bit at a time, alternating between the two until all is combined in one bowl. Add the mango and stir until just combined.

Add your batter to either mini bundt cake pans (spray with butter flavored cooking spray), or muffin tins lined with cupcake papers. Fill 3/4 of the way full.

Bake for 18-25 minutes (depends on the size of your pan) or until top springs back when touched.

Allow to cool completely.

Combine all the ingredients for the lemon buttercream in a stand mixer. Mix on low speed until mostly combined, then raise to high speed and whip until light and fluffy.

Pipe on the top of the cakes.