Mangoeelicious Mango Cupcakes

July 9, 2008 at 8:04 pm | Posted in Dessert | 19 Comments

My mentor at work is retiring tomorrow and she has been such a huge help to me in the past several months while I go through my learning curve! She is Filipino and LOVESSSS mangoes, so I thought I would do something inspired by that wonderful fruit!

I got the mangoes from wegmans and it turns out that two out of the three were ripe! I hear you are supposed to smell them (for a hint of mango fragrance) and make sure they are kind of squishy to tell if they are ripe or not. The cupcake recipe comes from the wonderful Mr. Garrett and the buttercream comes from the lovely Ms.Melody who has a very fun site! The cake recipe had a delicious flavor (although I should have cooked mine about three minutes longer…they shrunk) and the frosting was so tangy and went well with the rich cupcake!

I doubled the cupcake recipe and also doubled the buttercream! My changes are reflected below


2 sticks of butter, at room temperature
2 cups of sugar
2 eggs
2 egg yolks
2 cups of milk
2.5 cups of flour
2 teaspoons of baking powder
good pinch of salt
2 mangoes, peeled and chopped
2 tablespoons of lime juice

1 stick softened softened butter
5 cups of powdered sugar
1 tsp kosher salt
3 Tbsp whole milk
2 tsp vanilla extract
1 tsp lemon juice
1/2 mango-pureed in food processor

1) Preheat the over to 350 degrees. Beat the butter for about 2 minutes until well creamed. Add the sugar and beat until light and fluffy, about 3 minutes, scraping down the sides of the bowl halfway through.
2) Add the egg and egg yolk and beat for 45 seconds. Scrape down the sides and bottom of the bowl.
3) Combine flour, salt, and baking powder and sift together. Combine the milk and lime juice together. Add some of the flour mixture, then some of the milk, alternating between dry-wet-dry and ending with the dry ingredients. Mix together until just combined. (I think I might have beaten this a little too much-hence the deflated cupcake..)
4) Fold the mango into the batter. Scoop into cupcake papers until almost full.
5) Bake for about 18 (try 18 next time! instead of 16) minutes. Cupcakes will be dense, heavy, and moist. A toothpick should still come out clean. Let cool on a wire rack.

1) Cream the butter and salt for about 1 minute and then add half of the powdered sugar and milk and beat until combined.
2) Scrape down the bowl and then add the rest of the sugar, vanilla, lemon juice and beat until combined. Scrape down the boat again!
3)Beat on high speed for 5-6 minutes or until the frosting is fluffy! Then I folded in the mango puree. I then put it in the fridge and “defrosted” it in the morning and piped it on!



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  1. Thanks so much for checking out my blog! These mango cupcakes look great! What a fun flavor!

  2. Glad you liked them!!! =)

  3. Hand over that cupcake!!! πŸ™‚
    It looks delicious and I love mangoes too. Me and that cupcake make a good match! πŸ™‚

  4. These look super tasty!

  5. I’m Filipino, too so you KNOW I’m going to love this. Yum. I like the citrus accents in it πŸ™‚

  6. I made these this weekend for a contest and WON! I adapted them to add chili and used a chili lime frosting. They were SO good

  7. This sounds absolutely wonderful (and refreshing too!). Mangoes are in season now in the Philippines so will definitely try your recipe. πŸ™‚

  8. […] Today I woke up excited to try out two new cupcake recipes that I had found online. One was for a mango cupcake and another one was for ginger cupcakes.Β  I’m trying to develop a cuccake menu that has […]

  9. This recipe looks great. I’m going to try it now. Thanks!

  10. So i tried the cupcakes and they just came out of the oven! i haven’t tried them yet, although i can already tell the taste will be great:). My only question was, are the cupcakes suppose to sink in when you take them out of the oven? They look like they’re deflated. The tooth pick came out clean so i figured they are cooked through.

    • Yeah mine ended up the same way. So not the prettiest thing but still tasty!

      • Icing covers a multitude of sins…

  11. How many cupcakes does your recipe make? =)

    • I think it made a dozen

  12. Been searching for a recipe for mango cupcakes to add orange blossom water to; baking special occasion cupcakes soon.
    This recipe might be the winner – although I probably won’t have fresh mango.

  13. I made these cupcakes today but all the mango pieces sank to the bottom. πŸ™‚

  14. I just made these cupcakes yesterday and they were delicious! I only had a few problems while cooking them. They took a lot longer than the 16-18 minutes recommended–almost 40 minutes. I assume it’s because there was too much moisture from the mangoes. But the good news is the mango pieces didn’t sink to the bottom as the previous reviewers had. The key is to cut them very small(chocolate-chip size). Also, this recipe makes two and a half dozen regular-size cupcakes. I suggest that anyone who is baking for just a few people make only half the recipe. Though there were a few flaws, the muffins were still delicious, and the frosting turned out perfect! I found that they are even MORE delicious if you refrigerate them–if there are any left to chill, that is. The flavors really stand out when it’s chilled. My family agreed that they were even better than the local bakeries cupcakes. Without a doubt, I recommend these to everyone!!

  15. Hey! I was excited to try a new recipe and was glad when I saw so many great reactions to this one. Unfortunately, mine did not come out as well. I cannot figure out what I did wrong and as someone who is fairly new to baking, I was wondering if anyone had a suggestion to fix new-comer mistakes. To me, they tasted like there was too much flour, but I know I followed the measurements. Please help so I can make them as yummy as they should be!

    • Hello dear, read Anna Robbin’s comments on the recipe. I took two other recipes and adapted it to make this mango one. Follow her advice and try it again!

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