Mango Cupcakes
Mango Cupcakes

The mango flavor here is subtle; you’ll recognize it as a fruity floral note. For this recipe, seek out ripe, sweet mangos such as Kent. The cupcakes can be made ahead and refrigerated – though bring them up to room temperature before serving.

Mango Cupcakes

Mango Cupcakes
Prep Time 25 minutes
Cook Time 20 minutes
The mango flavor here is subtle; you'll recognize it as a fruity floral note. For this recipe, seek out ripe, sweet mangos such as Kent. The cupcakes can be made ahead and refrigerated – though bring them up to room temperature before serving.
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Course Dessert
Servings 12

Ingredients
 

  • 8 ounces cubed mango, about 1 ½ cups
  • 1 ½ cups (190 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup (200 grams) sugar
  • 2 large eggs
  • ¼ cup whole milk

For the Frosting:

  • 6 tablespoons unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 2 ¼ cups powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons mango puree, left over from making the cake

Instructions
 

  • Preheat your oven to 350 F. Fill a standard cupcake tray with cupcake liners and set aside.
  • Make the mango puree. Place the mangoes in a blender or food processor and puree until very smooth. You will have enough puree for the cupcakes and for the frosting, which should be a little less than 1 cup total.
  • In a stand mixer, beat the softened butter and the sugar with the paddle attachment until pale and creamy, about 2-3 minutes. Add the eggs one at a time, scraping down the sides to make sure they are all fully incorporated.
  • In a small bowl, whisk together the flour, baking powder and salt. In a separate bowl, combine the milk, vanilla, and 3/4 cup mango puree.
  • Add the flour to the mixer, blending on low speed, and scrape the bowl to make sure there is nothing stuck to the bottom or sides. Add the mango mixture, mixing until just combined.
  • If you have an ice cream scoop, it makes it easy to fill the cupcake liners. Otherwise fill them evenly with the batter using a spoon, or pouring it in carefully about 3/4 full. Bake for 20-22 minutes. A toothpick should come out with some moist crumbs. Cool completely before frosting.

For the Frosting:

  • In a stand mixer, or using hand held beaters, cream the butter and cream cheese together until light and fluffy. Add the sifted powdered sugar ½ cup at a time. After it is incorporated, add the 2 tablespoons mango puree and vanilla. Beat just until combined. The frosting can be refrigerated for a few hours before using. Let soften and stir again before frosting the cupcakes. Use an offset spatula to frost the cupcakes, or a piping bag (or homemade piping bag, by filling a ziplock bag with the frosting and snipping the corner off).

Notes

*The cupcakes can be prepared ahead of time and refrigerated. Remove from the refrigerator about 45 minutes before serving to take the chill off. They are best the day they are made.
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