Best Mango Cupcakes with Mango Frosting
These mango cupcakes with mango frosting are a tropical delight that brings the sweet, juicy flavor of ripe mangoes to life in every bite. The soft, fluffy cupcakes are infused with mango puree, creating a perfect balance between sweetness and fruity freshness. Topped with a luscious mango frosting, these cupcakes are an irresistible treat for any mango lover!
Expect a burst of tropical flavor in every bite with these soft, airy mango cupcakes. The mango puree in the batter gives the cupcakes a naturally sweet and moist texture, while the mango frosting is creamy, light, and full of flavor. These cupcakes are perfect for summer gatherings, parties, or just a sweet indulgence to satisfy your tropical cravings!
Tools to Use:
- Cupcake tin
- Cupcake liners
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Piping bag (optional for frosting)
- Cooling rack
Ingredients:
For the Mango Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup mango puree (fresh or canned)
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Mango Frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup mango puree (fresh or canned)
- 2-3 cups powdered sugar (adjust for desired consistency)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
- Make the Mango Cupcakes:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until creamy and light, about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and mango puree until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined—don’t overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Mango Frosting:
- In a medium bowl, beat the softened butter until smooth and creamy.
- Add the mango puree and vanilla extract, mixing until smooth.
- Gradually add the powdered sugar, 1/2 cup at a time, until the frosting reaches a thick, spreadable consistency. Add a pinch of salt to balance the sweetness.
- If the frosting is too thick, add a teaspoon of milk at a time until you reach the desired consistency.
- Frost the Cupcakes:
- Once the cupcakes are completely cool, pipe or spread a generous amount of mango frosting on top of each cupcake. You can garnish with additional fresh mango pieces or a sprinkle of grated coconut for extra flair, if desired.
- Serve and Enjoy:
- Allow the frosting to set for a few minutes before serving to prevent smudging. Serve these tropical mango cupcakes at a summer party or as a sweet snack!
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Best Mango Cupcakes with Mango Frosting
These mango cupcakes with mango frosting are a tropical delight that brings the sweet, juicy flavor of ripe mangoes to life in every bite. The soft, fluffy cupcakes are infused with mango puree, creating a perfect balance between sweetness and fruity freshness. Topped with a luscious mango frosting, these cupcakes are an irresistible treat for any mango lover!
Equipment
- Cupcake tin
- Cupcake liners
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Piping bag (optional, for frosting)
- Cooling rack
Ingredients
- For the Mango Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup mango puree fresh or canned
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- For the Mango Frosting:
- 1/2 cup unsalted butter softened
- 1/2 cup mango puree fresh or canned
- 2-3 cups powdered sugar adjust for desired consistency
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
- Make the Mango Cupcakes:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until creamy and light, about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and mango puree until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined—don’t overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Mango Frosting:
- In a medium bowl, beat the softened butter until smooth and creamy.
- Add the mango puree and vanilla extract, mixing until smooth.
- Gradually add the powdered sugar, 1/2 cup at a time, until the frosting reaches a thick, spreadable consistency. Add a pinch of salt to balance the sweetness.
- If the frosting is too thick, add a teaspoon of milk at a time until you reach the desired consistency.
- Frost the Cupcakes:
- Once the cupcakes are completely cool, pipe or spread a generous amount of mango frosting on top of each cupcake. You can garnish with additional fresh mango pieces or a sprinkle of grated coconut for extra flair, if desired.
- Serve and Enjoy:
- Allow the frosting to set for a few minutes before serving to prevent smudging. Serve these tropical mango cupcakes at a summer party or as a sweet snack!
Tips for Cooking:
- Mango Puree: For the best mango flavor, use fresh mangoes when making your puree. Simply blend peeled mangoes until smooth, or use canned mango puree if fresh mangoes are not in season.
- Frosting Consistency: Adjust the powdered sugar in the frosting based on your desired consistency. If it’s too thick, add a little more mango puree or milk. If it’s too thin, add more powdered sugar to thicken.
- Storage: Store these mango cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days. They can also be frozen for up to a month—just make sure to store them properly.
Why You Should Try This Recipe:
These mango cupcakes are the perfect treat for anyone who loves tropical flavors. The light and fluffy cupcakes, combined with the rich and creamy mango frosting, offer a delightful burst of flavor in every bite. They’re easy to make, refreshing, and guaranteed to be a hit at your next gathering or as an indulgent treat at home.
Enjoy these light, flavorful mango cupcakes with their creamy frosting as a deliciously sweet treat! They’re perfect for a tropical-inspired dessert or to bring a little sunshine to your day. These cupcakes are sure to please anyone who loves fruity desserts and the wonderful taste of mango.
