Print

Mango Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mango Cupcakes are soft, moist, and bursting with the sweet tropical flavor of ripe mangoes, topped with a creamy mango frosting. These bright, fruity cupcakes are perfect for birthdays, summer gatherings, or any special occasion.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup mango purée
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1/4 cup mango purée (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Fresh mango cubes (optional)
  • Freeze-dried mango pieces (optional)
  • Toasted coconut flakes (optional)
  • Mint leaves (optional)
  • White chocolate curls (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. Whisk together the flour, baking powder, and salt.
  3. Cream the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract and mango purée.
  5. Alternate adding the dry ingredients and milk, mixing until just combined.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake for about 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the cupcakes completely on a wire rack.
  9. For the frosting, beat the butter until creamy, then gradually add the powdered sugar, mango purée, vanilla extract, and salt until light and fluffy.
  10. Pipe or spread the frosting onto the cooled cupcakes and garnish with fresh mango, toasted coconut, or other desired toppings before serving.

Notes

  • Use ripe, sweet mangoes such as Ataulfo or Kent for the best flavor.
  • If using frozen mango, thaw and drain well before blending into a purée.
  • If the frosting becomes too soft, chill it briefly or add more powdered sugar.
  • Store frosted cupcakes in the refrigerator for up to 4 days.
  • Freeze unfrosted cupcakes for up to 2 months and frost after thawing.

Nutrition

Find it online: https://thefamilycooking.com/mango-cupcakes/