Mango cupcake recipe

Are you craving something sweet? Are you confused what to make for your kitty party? Or you want some dessert to satisfy your midnight cravings? Try this mango cupcake recipe. It's the only solution to all your questions.

I know everyone's favorite cupcake is chocolate cupcake but I urge you to try out this soft, moist, and juicy mango cupcakes. I guarantee you that it will be your to go recipe going forward.

let's look at the ingredients, step-by-step instructions. You won't regret it. Trust me.

Why you will love this Mango cupcake recipe?

1. Beginner friendly recipe.
2. Easy and quick tropical cupcake recipe.
3. Made with the ingredients that are easily available in all the pantries.
4. Busted with mango flavor.
5. Perfect treat for mango lovers.
6. Ideal dessert throughout the year, although many prefer to make it during summer as it is mango season so it can be prepared using fresh mangoes.
7. Can be paired with a variety of frostings.

How do you make a Mango cupcake recipe?

As we always do, let us understand the overview of the recipe before deep diving into step-by-step details.

Sr. No.	Steps
1.	Mix dry ingredients.
2.	Combine wet ingredients.
3.	Mix dry and wet ingredients and prepare cupcake batter.
4.	Bake, frost, and serve,

Mango cupcake recipe ingredients

All-purpose flour - Use plain , regular flour. No specific brand here. Do not replace it with self rising flour or cake flour. This provides structure to the cake.

Sugar - Use plain white sugar. Also called as caster sugar or granulated sugar. This adds sweetness of course.

Baking powder - This acts as a leavener, helps the cake to rise. Make sure it is not expired.

Baking soda - Another leavener, reacts with yogurt and helps cupcakes to rise.

Salt - You will need just a pinch so do not skip it unless using salted butter.

Oil - Use any flavorless oil in this recipe. I have made them with butter and with oil. Both are flavorful, but the oil ones are moister. Combine butter and oil instead of just oil. I.e. butter and oil should be 56 gms in all.

Mango puree - This is of course the star of the recipe. Use Alphonso or Kesar mangoes for best results.

Yogurt - Use plain yogurt or Greek yogurt, whichever is available in the pantry. Take it out 15-20 minutes before starting the recipe so that it comes to room temperature.

Egg - Use large egg and do not forget to take it out 30 minutes before so that it is at room temperature. If you forgot, just keep it in hot tap water for just 5 minutes and then use it.

Vanilla extract - Use pure vanilla extract, or imitation. Both will work. This is such a nice addition to any dessert as it brings out that flavor without overpowering it.

Any substitute?

Oil - Replace with exact quantity of butter instead of oil but please note that it will have a slightly different texture and a little hard but don't worry. It will be still flavorful.

Sugar - Replace sugar with sugar-free sweetener or monk fruit sweetener in 1:1 quantity.

Tools needed

1. Measuring cups. measuring spoons - to measure dry and wet ingredients.
2. Weighing scale- to precisely measure ingredients (recommended).
3. Mixing bowl - to make cupcake batter.
4. Cupcake pan - to bake the cupcakes.
5. Cupcake liners - to insert into the cupcake pan. (some recipes don't use it but it's easy to remove and also, store with cupcake liners)
6. Rubber spatula - to scrape the bowl if needed (optional).

Mango cupcake recipe (step-by-step) recipe

Mango cupcake recipe

1. Preheat oven to 350F (180C) and prepare a cupcake pan with paper liners.

2. Take a bowl, and add a sifter. Add flour, baking powder, baking soda, salt and sift them all.

3. Now, add sugar to the sifted dry ingredients and mix using a whisk until well combined. Set aside.

4. Add all wet ingredients (oil, mango puree, yogurt, egg, and vanilla extract) in another bowl.

5. Mix all of the wet ingredients using a whisk.

6. Add all the wet ingredients to the dry ingredients and mix using a whisk until it is just combined.

7. Divide the batter amongst all cupcake liners.

8. Bake in the preheated oven at 350F or 180C for 15 to 17 minutes or until the toothpick inserted comes out clean.

9. Remove the mango cupcakes from the oven and keep them on wooden board.

10. Perform the toothpick test and allow them to cool for 5 to 10 minutes or until you can touch the cupcake pan with bare hands.

11. Transfer the cupcakes to a wire rack and let them cool completely. Let us prepare mango buttercream frosting in the meantime.

Mango buttercream frosting

12. Add softened, room-temperature butter in a mixing bowl and start beating using a hand beater until it is light and creamy. This will take around 3 to 4 minutes.

13. Add sifted powdered sugar (1/2 cup at a time) and beat on low speed until it is just combined. Once combined, increase speed and beat for another minute.

14. Repeat until all icing sugar is finished. Scrape down the bowl as needed.

15. Now, pour the mango reduction or add freeze-dried mangoes and beat again on low to medium speed until it is fully mixed.

16. Scrape the bowl and beat again for 1 minute or two. This will incorporate air, making the light and airy buttercream. Do not rush the process.

17. Finally, add mango extract, and salt, and beat for 30 seconds.

Have a look at the mango frosting recipe for more details.

Assemble

18. Once, cooled down, frost with mango buttercream frosting.

19. Add a few mango pieces, and serve them right away.

How to serve?

These mango cupcakes taste delicious on their own. Also, pair them with your favorite coffee and enjoy.

Watch me making (video)

https://youtu.be/QoikocAryTU

Storing and freezing instructions for the Mango cupcake recipe

You can store the plain mango cupcakes or frosted mango cupcakes.

I would highly recommend storing the cupcakes or mango buttercream separately If you want to make them ahead of time and assemble them an hour or two before serving.

And if you have any leftovers, please follow the instructions mentioned below.

Storing instructions

Plain cupcakes - First of all, cool the cupcakes completely. Cover the individual cupcakes with plastic wrap and keep them in an air tight container.

Store at room temperature for 1 to 2 days or in the refrigerator for 4 to 5 days.

Frosted cupcakes - Place the leftover cupcakes in an airtight container and store at room temperature (at cool, dry place) for 1 day and in the refrigerator for 3 to 4 days.

Freeze the cupcakes if you want to enjoy them after 5 days.

Freezing instructions

Plain cupcakes - Place the covered cupcakes in an airtight container or freezer-safe bag and freeze them for up to 2 months.

Frosted cupcakes - Firstly, place the frosted cupcakes on the cookie sheet and freeze them till it is hardened. Then, cover them in a plastic wrap followed by aluminum wrap and freeze them in an airtight container or in a freezer-safe bag.

If you have more questions, check out my storing tips on cupcakes with frosting.

Thawing instructions

Plain cupcakes - defrost them in the refrigerator overnight or on the kitchen counter for a couple of hours. Garnish with mango buttercream and serve them right away.

Frosted cupcakes - Take out the cupcakes from the freezer, remove the plastic wrap and defrost them either in the refrigerator for 8 hours or on the kitchen counter for a couple of hours and serve them right away.

Variations

These mango cupcakes frosted with mango buttercream frosting are heaven for mango lovers. But, mangoes pair nicely with the below options.

1. Mango passionfruit cupcake - make the mango cupcakes as mentioned in the recipe and garnish them with passionfruit buttercream (prepare this by modifying recipe of vanilla buttercream).
2. Mango cupcakes with cream cheese frosting- Use the same recipe for mango cupcakes and pair them with cream cheese frosting instead of mango buttercream frosting. Tangy cream cheese frosting will break the sweetness of mango cupcakes and creates a perfect balance.
3. Mango chocolate cupcakes - Pair the cupcakes with either white chocolate ganache (but this combination will.be sweeter) or dark chocolate ganache.
4. Mango lime cupcakes - Add 1.5 teaspoon of lime zest into the cupcake batter. This addition will perfectly balance the sweetness.

Secret tips to make the best mango cupcake recipe

1. Read the recipe - I would highly recommend going through the full recipe before making it. Although it doesn't contain any special ingredients, but you don't want to end up ina situation where you are in middle of baking and you don't have any important ingredient. Do you get me?
2. Measure ingredients - It is very important to use the exact ingredients so that your recipe will turn out the same every single time. So i recommend using the weighing scale for precise results. Do not eyeball the ingredients, especially the flour.
3. Room temperature ingredients - As always, a key to perfect cake or cupcake is using the room temperature ingredients so that it gets mixed easily with other ingredients and we don't overmix it.
4. Don't overmix - After adding flour, mix the batter until it is just combined. Overmixing will create more gluten, creating dense and tough cupcakes. And we don't want that obviously.
5. Do not keep it out - As soon as the batter is ready, divide the batter and pop them in the oven immediately. Leaveners will start to react and keeping them longer on kitchen counter may ruin them.
6. Use fresh mangoes - Fresher, the better. It is ok to use frozen mangoes or pulp but fresh is always better.
7. Cool the cupcakes - Make sure your cupcakes are completely cooled down before frosting them as frosting will melt on warm cupcakes, creating a mess.

FAQ's

Should I use fresh mangoes or frozen mangoes?

You can use fresh or frozen mangoes for this recipe. But take extra care if using frozen ones. Make sure to drain excess water once they are thawed. This will avoid adding excess moisture which can result in sinking the cupcakes in the middle.

What type of frosting will go with mango cupcakes?

I have paired them with cream cheese frosting, chocolate frosting, and they came out just delicious. Have a look at different varieties mentioned in the variation above.

Can I add some filling in the cupcakes?

Of course, feel free to experiment with different varieties like berries compote or plain chocolate, or lime curd, or mango curd.

Why are my cupcakes dense?

It's mostly due to overmixing after combining wet ingredients and dry ingredients or adding too much flour can produce dense cakes.

Can I turn this into egg-free cupcakes? Unfortunately no. You can not just skip eggs or replace it with anything else. You need to change or adjust other ingredients accordingly.

If you have any further questions, please feel free to drop a comment below and I will be happy to answer them :).

Want to try some other cupcake recipes?

1. Strawberry tres leches cupcakes.
2. Eggless chocolate cupcake with chocolate cream cheese frosting.
3. Easy ding dong cupcakes.

When are you making it?

Now it's your turn! Make these irresistible mango cupcakes frosted with mango buttercream and impress your friends and families.

it doesn't matter whether the mangoes are fresh or frozen. These mango cupcakes can be prepared with both.

Please let me know how it turned out for you in the comments below. I would love to hear it from you and your feedback means a lot to me.

Do not forget to tag @dessertkatta or use #dessertkatta if you post it on Instagram.

Happy baking my dessert lover friend!

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