Jalapeno Cupcakes with Mango Cream Cheese Frosting

I was asked to try and make a few recipes using Mango Mango Preserves and this is one of the few recipes that I came up with.  Despite it's name, these cupcakes are not spicy, but instead capture the flavor of the Jalapenos.

Ingredients:
1 Cup whole milk
1 teaspoon vanilla extract
3 cups all-purpose flour
2 cups granulated sugar
1 T baking powder
¾ t fine sea salt
½ lb (2 sticks) unsalted butter, cut into ½ inch cubes, at room temperature
4 large eggs at room temperature
2-3 medium Jalapeño peppers, seeded and de-stemmed, finely diced (use more or less depending on the size and your flavor needs)
One jar of mango preserves (I used Mango Mango preserves)

Directions:
Pre-heat oven to 350 degrees. Line 24 cupcake tins with paper liners, set aside.
In a stand mixer, or large bowl using a hand-held mixer, combine flour, sugar, baking powder, and salt until combined. On low speed, add the butter a few cubes at a time and mix for about 2 minutes or until you achieve a grainy texture and large lumps are gone.
With mixer still running, add eggs one at a time and mix until combined. Add the milk and vanilla and mix for about 1 minute.
Scrape the bowl down with a rubber spatula, and add the Jalapeños, and gently fold the batter.
Using a large ice cream scoop, put one scoop of batter in each cupcake tin. (Tins should be about ¾ full)
Bake for 20-25 minutes or until golden brown on top and when inserted, a toothpick comes out clean.
Let the cupcakes cool for about 15 minutes. Using a melon baller, scoop out a small amount out of the top of the cupcake. Put about 1 T of the mango preserves into the cupcake and place the part you took off back on. Frost with Mango Cream Cheese Frosting and refrigerate until ready to serve.

Mango Cream Cheese Frosting
Ingredients:
2 packages of cream cheese softened (8 ounce packages)
1 stick of unsalted butter at room temperature
3 cups powdered sugar
1 t vanilla extract
1/3 cup mango preserves

Directions:
In a stand mixer, combine cream cheese and butter until well combined. Add vanilla extract, mix, and then slowly add the powdered sugar. Frosting should not be too stiff, but workable. If frosting is too stiff, add milk 1 t at a time until desired consistency is formed. Remove bowl from the stand mixer, and scrape down sides with a rubber spatula. Fold in the mango preserves, use immediately. Unused frosting and finished products should be refrigerated until ready to serve.