These delightful mango cupcakes are a tropical twist on a classic treat. Bursting with fresh mango flavors, these moist and fluffy cupcakes are sure to be a hit at any gathering.
Mango cupcakes are a delectable treat that combines the tropical flavor of mango with the sweet and fluffy texture of a cupcake. The mango puree not only adds a refreshing taste but also lends a natural sweetness to the cupcakes. The aroma of freshly baked tropical cupcakes is simply irresistible.
This creamy and velvety icing complements the mango-flavored cake beautifully, creating a delightful combination that will leave you craving for more.
Mango cupcakes are not only delicious but also visually appealing. The bright yellow color of the cupcakes and the creamy white frosting make them a delightful treat for both the eyes and the taste buds. They are perfect for summer gatherings, birthdays, or simply as a special indulgence.
So, if you’re a fan of mangos or looking to try something new and exciting in the world of cupcakes, these cupcakes are definitely worth a try. Their unique flavor profile and tropical charm will transport you to sunny beaches with every bite.
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INGREDIENTS YOU NEED
Cupcakes:
- 1/2 cup unsalted butter room temperature
- 3/4 cup sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 1/4 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk of choice preferably full fat
Frosting:
- 1 cup fresh diced mangoes
- 3/4 cup unsalted butter room temperature
- 1/4 tsp salt
- 1 tsp vanilla extract
- 4 cups powdered sugar
Instructions To Make Mango Cupcakes
Cupcakes:
- Preheat your oven to 350 degrees F and line a cupcake tin with 12 cupcake liners. Set aside.
- Using as electric mixer, beat together your butter and sugar until fluffy, scraping down the sides of the bowl as needed.
- Add in your eggs one at a time, and then mix in your vanilla extract.
- In a medium bowl, whisk together your flour, baking powder, and salt.
- Slowly add your flour mixture in thirds alternating with the milk, mixing to incorporate with each addition. Beat until just combined, don’t overmix. Divide your batter evenly into your prepared cupcake pan, filling about 2/3 full.
- Bake for 20-23 minutes or until a toothpick inserted in the middle comes out almost clean. Cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
Frosting:
- Puree the diced mangoes in a blender until smooth. Pour into a small saucepan.
- Bring your puree to a simmer over medium-low heat. While stirring frequently, let it simmer until it reduces to half the volume (15-30 minutes). Set aside to cool completely while preparing the rest of the frosting.
- Beat your butter until light and fluffy. Mix in the mango reduction, vanilla, and salt.
- Add in your powdered sugar, one cup at a time, mixing in between. Blend until smooth after adding the final cup of powdered sugar. Frost your cupcakes and enjoy!
Mango Cupcakes
Ingredients
Cupcakes:
- 1/2 cup unsalted butter room temperature
- 3/4 cup sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 1/4 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk of choice preferably full fat
Frosting:
- 1 cup fresh diced mangoes
- 3/4 cup unsalted butter room temperature
- 1/4 tsp salt
- 1 tsp vanilla extract
- 4 cups powdered sugar
Instructions
Cupcakes:
- Preheat your oven to 350 degrees F and line a cupcake tin with 12 cupcake liners. Set aside.
- Using as electric mixer, beat together your butter and sugar until fluffy, scraping down the sides of the bowl as needed.
- Add in your eggs one at a time, and then mix in your vanilla extract.
- In a medium bowl, whisk together your flour, baking powder, and salt.
- Slowly add your flour mixture in thirds alternating with the milk, mixing to incorporate with each addition. Beat until just combined, don't overmix. Divide your batter evenly into your prepared cupcake pan, filling about 2/3 full.
- Bake for 20-23 minutes or until a toothpick inserted in the middle comes out almost clean. Cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
Frosting:
- Puree the diced mangoes in a blender until smooth. Pour into a small saucepan.
- Bring your puree to a simmer over medium-low heat. While stirring frequently, let it simmer until it reduces to half the volume (15-30 minutes). Set aside to cool completely while preparing the rest of the frosting.
- Beat your butter until light and fluffy. Mix in the mango reduction, vanilla, and salt.
- Add in your powdered sugar, one cup at a time, mixing in between. Blend until smooth after adding the final cup of powdered sugar. Frost your cupcakes and enjoy!
- Don't forget to come back and leave a review, it is very helpful for a small business like me!
Nutrition
Frequently Asked Questions About Mango Cupcakes
I like to ensure moist cupcakes by using room temperature ingredients and not over mixing.
Yes, I would wait to frost them until you are ready to serve though. Freeze in an airtight container.
More Recipes You Might Enjoy:
- Strawberry Crunch Cupcakes
- Nutella Cupcakes (Gluten Free Option)
- Gluten Free Banana Cupcakes
- Red Velvet Muffins
- Amazing Oreo Muffins
- Vegan Chocolate Chip Muffins
- Gluten Free Muffins
- Moist Gluten Free Low Carb Apple Crumble Muffins
- Easy Gluten Free Banana Muffins
- Fluffy Keto Chocolate Chip Muffins
- Mango Popsicle
- Best Mango Pineapple Smoothie
- Fruit Recipes
I made this for my mango loving kid, was a big hit!