I absolutely adore this mango cupcake recipe because it perfectly blends my love for tropical flavors with the nostalgia of homemade treats. The fresh mango purée and buttery frosting not only make my taste buds dance but also transport me to a sun-drenched paradise with every bite.

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The tropical flair of mango cupcakes delights me. They combine the richness of softened butter with the sweetness of mango purée to deliver a delightful taste.

Diced fresh mango adds even more flavor. And they’re not bad for you: mangoes are a source of vitamins and antioxidants.

Here’s the recipe so you can make them yourself:

Ingredients

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The flour that can be used for any purpose: Is structure-providing; is the main source of carbohydrates.

Sugar, in granulated form, brings sweetness and is vital for texture and browning.

Eggs: Function as a binder; contribute moisture and richness.

Butter that has not been treated with salt: Provides taste and wetness; has healthful lipids.

Mango purée: Tropical flavor; vitamin C rich.

Fresh mango that’s been diced: Contributes inherent sweetness and provides fiber.

Buttermilk offers a balance of acidity and richness that helps to tenderize gluten.

Frosting′s sweetness and smoothness come from confectioners’ sugar.

Ingredient Quantities

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup mango purée (fresh or canned)

1/4 cup buttermilk

1/2 cup diced fresh mango

For frosting: 1/2 cup unsalted butter, softened

2 cups confectioners’ sugar

2 tablespoons mango purée

1/2 teaspoon vanilla extract

A pinch of salt

Instructions

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1. Set your oven to 350°F (175°C) and prepare a muffin tin by placing cupcake liners in it.

2. Whisk together in a bowl of medium size the all-purpose flour, baking powder, baking soda, and salt; set aside.

3. In a spacious bowl, blend the softened butter and granulated sugar together until the mixture is light and fluffy.

4. Incorporate the eggs into the butter mixture one at a time, beating each addition in well before proceeding to the next. Add the vanilla extract and stir it well into the mixture.

5. Add the flour mixture and buttermilk to the wet ingredients in alternating additions, starting and ending with the flour mixture. Beat together until just combined.

6. Carefully incorporate the mango purée and fresh diced mango, folding them into the mixture with a minimum of mixing, to preserve the lightness of the batter. Do not overmix.

7. Evenly divide the batter among the cupcake liners, filling each about two-thirds full.

8. Cook for 18-22 minutes, or until a toothpick poked right into the middle of a cupcake comes out clean. Let the cupcakes hang out in the pan for 5 minutes after they’ve come out of the oven, then move them to a wire rack for complete cool-down time.

9. To prepare the frosting, beat the softened butter until it is creamy, then add the confectioners’ sugar in stages, blending well with the butter between additions.

10. Combine the mango purée, vanilla extract, and a pinch of salt. Beat until smooth and fluffy. When the cupcakes are completely cool, frost them with the mango buttercream. Enjoy!

Equipment Needed

1. Oven
2. Muffin tin
3. Cupcake liners
4. Medium bowl
5. Large bowl
6. Whisk
7. Hand mixer or stand mixer
8. Spatula
9. Measuring cups
10. Measuring spoons
11. Toothpick
12. Wire rack

FAQ

Q: Can I use canned mango purée instead of fresh?Yes, either fresh mango purée or canned mango purée may be used, depending on what’s available and what one prefers.

Q: How can I store these cupcakes?A: An airtight container at room temperature is the storage method of choice for cupcakes, as long as those lovely little frosted cakes are intended for consumption within 3 days. If you’re not going to eat them within that time frame, pop them in the fridge, where they’ll stay fresh for up to a week.

Q: Can I make these cupcakes without eggs?Yes, a suitable egg replacer like applesauce or a commercial egg substitute can take the place of the eggs.

Q: Is it possible to make the cupcakes gluten-free?You can attempt to substitute a gluten-free baking blend for the all-purpose flour used in the recipe, but the result could be quite different from the original.

Q: Can I freeze the cupcakes?You can freeze the unfrosted cupcakes for as long as 3 months. Thaw them and frost before serving.

Q: What can I do if I don’t have buttermilk?B: To make a substitute, combine 1/4 cup milk with 3/4 teaspoon lemon juice or vinegar and allow it to sit for 5 minutes.

Q: How do I prevent the mango pieces from sinking?Toss the diced mango with a little flour before folding into the batter. This helps distribute the mango evenly throughout the cake.

Substitutions and Variations

Plain flour: For a gluten-free option, replace with equal amounts of gluten-free flour blend.
Butter that’s unsalted: For a dairy-free alternative, swap in the same amount of coconut oil or margarine.
Buttermilk: Substitute an equal amount of milk mixed with 1/2 tablespoon of lemon juice or vinegar for a homemade buttermilk stand-in.
Granulated sugar: For a different flavor profile, you can use the same quantity of coconut sugar or brown sugar.
Substituting for eggs means using:
– 1/4 cup of unsweetened applesauce or
– a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) for each egg when preparing vegan dishes

Pro Tips

1. Sift the Dry Ingredients: Before whisking together the flour, baking powder, baking soda, and salt, sift them to ensure they are well-aerated. This will help prevent lumps and create a more tender crumb.

2. Room Temperature Ingredients: Ensure that all ingredients, especially eggs, buttermilk, and butter, are at room temperature before you start. This helps them blend more smoothly and evenly into the batter.

3. Enhance the Mango Flavor: To boost the mango flavor, consider adding a tiny pinch of ground cardamom or a splash of lime juice to the batter. This can enhance the fruity notes of the mango purée.

4. Use Fresh Mango Purée: If possible, make your own mango purée from ripe mangoes to ensure a rich, natural flavor. Simply blend peeled and pitted mango pieces until smooth.

5. Chill the Frosting: After making the mango buttercream frosting, let it chill in the refrigerator for a short period. This will help it firm up slightly, making it easier to pipe or spread on the cupcakes.

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Mango Cupcakes Recipe

My favorite Mango Cupcakes Recipe

Print Recipe

Equipment Needed:

1. Oven
2. Muffin tin
3. Cupcake liners
4. Medium bowl
5. Large bowl
6. Whisk
7. Hand mixer or stand mixer
8. Spatula
9. Measuring cups
10. Measuring spoons
11. Toothpick
12. Wire rack

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup mango purée (fresh or canned)

1/4 cup buttermilk

1/2 cup diced fresh mango

For frosting: 1/2 cup unsalted butter, softened

2 cups confectioners’ sugar

2 tablespoons mango purée

1/2 teaspoon vanilla extract

A pinch of salt

Instructions:

1. Set your oven to 350°F (175°C) and prepare a muffin tin by placing cupcake liners in it.

2. Whisk together in a bowl of medium size the all-purpose flour, baking powder, baking soda, and salt; set aside.

3. In a spacious bowl, blend the softened butter and granulated sugar together until the mixture is light and fluffy.

4. Incorporate the eggs into the butter mixture one at a time, beating each addition in well before proceeding to the next. Add the vanilla extract and stir it well into the mixture.

5. Add the flour mixture and buttermilk to the wet ingredients in alternating additions, starting and ending with the flour mixture. Beat together until just combined.

6. Carefully incorporate the mango purée and fresh diced mango, folding them into the mixture with a minimum of mixing, to preserve the lightness of the batter. Do not overmix.

7. Evenly divide the batter among the cupcake liners, filling each about two-thirds full.

8. Cook for 18-22 minutes, or until a toothpick poked right into the middle of a cupcake comes out clean. Let the cupcakes hang out in the pan for 5 minutes after they’ve come out of the oven, then move them to a wire rack for complete cool-down time.

9. To prepare the frosting, beat the softened butter until it is creamy, then add the confectioners’ sugar in stages, blending well with the butter between additions.

10. Combine the mango purée, vanilla extract, and a pinch of salt. Beat until smooth and fluffy. When the cupcakes are completely cool, frost them with the mango buttercream. Enjoy!