Published: · Modified: by Blair Braz · This post may contain affiliate links · 15 Comments
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Fruity, flavorful, and full of mango, these fresh mango cupcakes are the best you'll ever try! The cupcakes are infused with mango purée and topped with mango buttercream frosting plus mango purée drizzle. These are sure to spark your taste buds and be a crowd favourite.
My oldest son love mangoes. He would seriously eat them for every meal if I let him. And what's not to love about this sweet stone fruit? Once you learn how to cut a mango, the rest is easy! Mangoes are rich in Vitamin A, Vitamin C, and folate, and contain dietary fibre.
Why These Are The Best Fresh Mango Cupcakes:
- We've infused fresh mango into all three components of the cupcake: the batter, the buttercream, and as a decorative topping. They are jam-packed with mango flavour.
- The cupcakes are tender and moist.
- They are perfect as a dessert, but can also double as a snack (I mean, they have mango which does have all those health benefits!)
What You Will Need:
There are three main components to these cupcakes. Begin by preparing mango purée because it'll be added to each component of the recipe. Find all of the ingredients needed to make these delicious cupcakes on the recipe card below.
Fresh Mango Purée
It is incredibly easy to make! Mango purée perfectly flavours your cupcakes' buttercream and adds an extra fruity decorative topping for one last burst of mango flavour!
Mango purée is made by blitzing diced mango in the blender or food processor until completely smooth. I don't recommend adding any water or liquids to the blender (like you normally would a smoothie). The mango has enough liquid in it and we don't want to water down the batter or buttercream with non-mango liquid.
Mango Cupcakes
A spin on my classic Vanilla Cupcakes from Scratch, these mango cupcakes are naturally flavoured with mango purée. Combining both oil and butter creates an ultra-moist cupcake. They're light, fluffy, and have the perfect hint of mango flavour.
Ingredients Needed for Mango Cupcakes:
For the Fresh Mango Purée
- Fresh mangoes - how simple is that?!
Mango Cupcakes
- Mango purée
- Unsalted Butter, at room temperature
- Vegetable Oil
- Granulated Sugar
- Egg Whites: important for the leavening process
- Pure Vanilla Extract
- Cake Flour: a low protein flour essential that creates a light, beautifully textured cupcake
- Baking Powder: creates rise in cupcakes
- Baking Soda: also helps cupcakes to rise! Does require an acid (buttermilk) to activate.
- Salt: for flavour
- Buttermilk: provides a slight tang flavour and assists with activating leavening agents
Mango Buttercream
- Fresh Mango Purée - see a pattern here?
- Powdered Sugar
- Unsalted Butter, at room temperature
- Pure Vanilla Extract
How to Decorate Fresh Mango Cupcakes
Use a round open piping tip and hold the piping bag perpendicular to the cupcake. Apply moderate pressure to create a dollap on the top of the cupcake.
Spoon the fresh mango purée on top of the cupcake and push it to the edges. It's okay if purée spills over the edges - I think this adds to the dramatic and delicious effect of the cupcake!
Sprinkle shredded coconut on top of the cupcake.
Substitutions
- Eggs- instead of eggs, you can use unsweetened apple sauce. For every egg required in the recipe, use ¼ cup of unsweetened applesauce.
- Gluten free- simply replace the cake flour with gluten free flour. I recommend the Bob's Red Mill Gluten Free Flour 1:1.
- Vegan. If you'd like to make these mango cupcakes vegan, simply use the egg substitute listed above and use vegan milk in the cupcakes. For the buttercream, use a vegan butter.
Storage
These cupcakes need to be stored in the refrigerator in an airtight container.
I recommend eating these cupcakes with 1-2 days of making them. But trust me, they are so delicious I bet you won't be able to keep them around too long!
If you'd like to make these ahead of time, you can bake the cupcakes and place them in an airtight container and freeze for up to 1 month. Allow the cupcakes to thaw to room temperature before topping with frosting and enjoying.
Top Top
Measure your flour properly. It's so important to NOT use your measuring cup as a scoop. Doing this will result in flour being packed down into the cup. Your mango cupcakes will be dry. Instead use a spoon to spoon flour into the measuring cup and then level it off.
FAQ About Mango Cupcakes
I don't have fresh mangoes, I only have frozen. Will those work?
Yes! Thaw your frozen mangoes the night before and allow them to drain in a colander over a bowl before putting them in the food processor.
What if my buttercream is too runny after I add the mango purée?
Check first to see if 30 minutes in the refrigerator will firm up your buttercream. If not, add more powdered sugar one tablespoon at a time, incorporating fully between adds.
Related
Looking for other recipes like this? Try these:
- Ultimate Recipe for Cinnamon Cupcakes
- Gluten Free Chocolate Cupcake Recipe
- Almond Raspberry Cupcakes
- Chocolate Orange Cupcakes Recipe
Fresh Mango Cupcakes
Blair Braz
Fruity, flavorful, and full of mango, these fresh mango cupcakes are the best you'll ever try! The cupcakes are infused with mango purée and topped with mango buttercream frosting and mango purée drizzle. These are sure to spark your taste buds and be a crowd favourite.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 18 minutes mins
Course Dessert, Snack
Cuisine American
Servings 10
Equipment
Electric Strand Mixer with Paddle and Whisk Attachments
Heat Proof Rubber Spatula
Mixing Bowls
Piping Bags
Cupcake Pan
Blender or Food Processor
Ingredients
For the Mango Cupcakes
- ¼ cup unsalted butter, at room temperature
- ¼ cup vegetable oil
- ¾ cups granulated sugar
- 3 egg whites at room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups cake flour see note about cake flour substitute
- ½ tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup mango purée
- ½ cup buttermilk at room temperature
For the Mango Puree
- 1½ large mangos chopped
For the Mango Buttercream
- 1 cup unsalted butter at room temperature
- 2¾ cups powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ cup mango puree
Instructions
For the Cupcakes
Preheat oven to 325 degrees.
In a medium bowl, sift together cake flour, baking powder, baking soda, and salt.
Into the bowl of an electric stand mixer add butter and vegetable oil.
Cream together butter and vegetable oil until completely combined (2-3 minutes). Scrape down the sides of the bowl.
With the mixer on low speed, gradually pour in sugar. Turn mixer to medium to high and mix until light and fluffy 1-2 minutes.
Scrape down the sides of the bowl. With the mixer on low speed, add in egg whites one at a time. Allow each to combine before adding in the next.
Add in vanilla extract mix until combined. Scrape down the sides of the bowl.
With the mixer on low speed, add one third of the flour mixture into the bowl and mix until just combined. Scrape down the bowl and add one half of the buttermilk and mango purée, and again mix until just combined. Repeat this process. Begin and end with the flour mixture. Do not over mix or your cupcakes will become quite dense.
Distribute cupcake batter evenly between 10 prepared cupcake liners.
Bake for 18 minutes or until a toothpick inserted into the centre of the cupcakes comes out clean.
For the Mango Purée
Cut open and dice a fresh mango.
Add mango to a blender or food processor and blend until puréed.
For the Mango Buttercream
In the bowl of a stand mixer or using a medium bowl and an electric hand mixer, beat butter on high speed until smooth and light in colour (3-5 minutes). Scrape down the sides of the bowl.
With the mixer on low speed, add powdered sugar one cup at a time. Mix util combined. Scrape down the sides of the mixing bowl. Add in salt.
Next add in the vanilla and heavy cream. Mix until combined. Scrape down the sides.
Mix on medium to high for 2-3 more minutes until buttercream is light and fluffy.
Fold in ¼ to ½ cup of mango purée.
Keyword Cupcakes, Mango, mango cupcakes
More cupcakes
- Eggless Chocolate Cupcakes
- Vegan Carrot Cake Cupcakes
- Lavender Lemon Cupcakes
- Small Batch Strawberry Filled Cupcakes
Reader Interactions
Comments
Denay DeGuzman says
These sweet little cupcakes turned out amazing! So moist and delicious. I'll be making these again soon.Reply
Blair Braz says
Yay!! I'm so happy to hear that.
Reply
Tavo says
I loved these cupcakes. Mangoes are my favorite thing, and I hadn't tried them before on cupcakes. Delicious!Reply
Blair Braz says
Great! So glad you enjoyed them.
Reply
Beth says
Oh my goodness! These cupcakes are absolutely gorgeous and very addicting! This is definitely a recipe my boys just love especially as an after school snack! Can’t wait to make these again!Reply
Blair Braz says
So happy you enjoyed them!
Reply
Sara Welch says
Enjoyed this for an afternoon treat and they do not disappoint! Easy, delicious and perfectly sweet; exactly what I needed to cure my sweet tooth!Reply
Steve says
These are my favorite recipe of yours!Reply
Lindsay says
First of all.
Fricken delicious.
It’s fresh and summery, bright and sweet.
I will be making this recipe again and again!Reply
Blair Braz says
Aren't they so fresh and delicious?!
Reply
Heather says
I loved the mango topping on the frosting. It was the perfect finish to the cupcakes. They weren’t too sweet and had a subtle mango flavor but the mango sauce on top! Yum.Reply
Monika says
Hi! How many (standard-sized) cupcakes does this make? It says 10 servings, but then it also says, "Distribute cupcake batter evenly between 24 prepared cupcake liners."
Thanks!
Reply
Blair Braz says
My apologies!The batch will make 10 - please distribute between 10 cupcake liners.
Reply
Monika says
Thanks. You should probably change the instructions to reflect that because it still says 24.
Reply
Monika says
Also, I am confused about the buttercream. In your write-up, you have "mango swiss meringue buttercream" (with egg whites), but in your actual recipe, you don't call for egg whites - it's just a regular American-style buttercream.
Can you please speak to that?Reply
