Get ready to transport yourself to a sunny tropical paradise with these irresistible Mango Cupcakes that promise to revolutionize your dessert game! Imagine biting into a soft, moist cupcake bursting with sweet mango flavor, topped with a luxurious vanilla mango buttercream that will make your guests think you've trained in a professional bakery. Whether you're looking to impress at a summer party or simply craving a slice of tropical heaven, these cupcakes are your golden ticket to dessert stardom.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup mango puree
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- ½ cup mango puree (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
- Gradually mix in the mango puree until fully incorporated, ensuring a smooth batter consistency.
- Slowly fold the dry flour mixture into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat softened butter in a large bowl until creamy and smooth.
- Gradually add powdered sugar, mixing on low speed until incorporated, then increase speed and beat until fluffy.
- Mix in mango puree and vanilla extract until the buttercream is smooth and creamy.
- Once cupcakes are completely cool, pipe or spread the mango vanilla buttercream on top of each cupcake.
- Optional: Garnish with fresh mango chunks or mango slice for additional decoration.
Tips
- Choose ripe, sweet mangoes for the puree to maximize flavor intensity.
- Ensure all ingredients are at room temperature for smoother mixing and better texture.
- Don't overmix the batter - this can lead to tough, dense cupcakes.
- Use a piping bag for a professional-looking buttercream finish.
- For extra moisture, you can add a tablespoon of vegetable oil to the batter.
- Let cupcakes cool completely before frosting to prevent melting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- For a more intense mango flavor, brush cooled cupcakes with mango syrup before frosting.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 4g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 95mg
