Mango Cupcakes with Mango Buttercream are perfect for spring! They are super easy to make. Made with fresh mango puree, mango extract, and topped with mango buttercream, these cupcakes are chock full of mango flavor. These cupcakes are perfect for a spring picnic or cookout!
I hope your week is off to a great start! We got some news a few weeks ago that I am finally able to share...
I'm not sure if I've ever mentioned the fact that my husband works for the US Army. It's one of those things that I don't really like sharing on the internet. But, he went to college and commissioned as an officer.
He's put in over 10 years and is only 10 more years away from retiring. Or so we thought...
Last year we heard there was going to be a review board and soldiers from my husbands year group, meaning they graduated and commissioned in the same year as my husband, are going to be forced to leave the Army.
A few weeks ago we were told that 700 soldiers were cut. My husband being one of them.
This is a life altering event and honestly, it's terrifying.
The Army has provided us with a steady income and health benefits. It's allowed us to buy a house, which we just bought last year.
I've been fortunate enough to be able to stay home and dedicate all my time to growing the blog and building my brand. Our life has been comfortable.
I'm not saying this to brag, but to remind you not to take things for granted. We get so comfortable when things go smoothly that we forget to stop and count our blessings.
Take a moment to stop and appreciate everything you have. Not just material things, but heath, family, and friends too. You never know when something so important to you will be taken away.
Okay, enough with the sappy stuff. Let's talk cupcakes!!
Mango Cupcakes with Mango Buttercream
Mango Cupcakes with Mango Buttercream are perfect for spring! They are super easy to make. Made with fresh mango puree, mango extract, and topped with mango buttercream, these cupcakes are chock full of mango flavor. These cupcakes are perfect for a spring picnic or cookout!
Ingredients
For the cupcakes
- 1 and 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 tablespoon vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon mango extract
- 3/4 cup mango puree
For the frosting
- 1/2 cup unsalted butter
- 1/2 cup vegetable shortening
- 1 cup pureed mango
- 1 teaspoon mango extract
- 2-3 cups confectioners' sugar
Instructions
Make the cupcakes
- Preheat the oven to 350ºF. Line a 12 cup muffin tin with paper liners.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir with a whisk.
- In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter, oil, and sugar together until well combined and fluffy. Beat in the eggs, one at a time, followed by the mango extract. Beat in half the flour mixture, then the mango puree, and then the rest of the flour mixture. Beat until the batter is smooth, scrape down the sides as needed.
- Divide the batter evenly among the prepared muffin cups. Bake for 20 to 25 minutes or until a wooden toothpick inserted into the centers comes out clean. Allow the cupcakes to cool in the pan on a wire rack for 5 minutes, then remove the cupcakes from the pan and place them on the wire rack to cool completely. Top them with frosting.
Make the frosting
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and shortening on medium speed for 2 minutes, until fluffy.
- Add the mango puree and mango extract and mix to combine.
- Add the sugar, one cup at a time, mixing on low speed until well combined.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 537Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 76mgSodium: 197mgCarbohydrates: 77gFiber: 1gSugar: 70gProtein: 2g
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Mama says
Hi,
Can I use coconut oil instead of butter and oil and use wheat flour with brown sugar to make it healthy. Thanks
Jen Sobjack says
You're welcome to experiment with the recipe but I can't guarantee how the cupcakes will turn out. I've not made them with those changes.
Elisa says
Just curious why you use half shortening and half butter in the frosting recipe. Why not all butter?
Jen Sobjack says
Shortening contains less water content than butter and helps the frosting hold up longer with the mango puree. You can use all butter, if you prefer.
Poornima says
Could I add shredded coconut to the recipe and how much would you suggest? TIA
Jen Sobjack says
You could probably get away with adding about 1/2 cup. I'm not 100% sure since I've never added anything to this batter before.
Asma says
I am trying this tonight. Can I use cake flour?
Jen Sobjack says
Yes, but because cake flour weighs less than all-purpose, you'll need to weight the flour in order to make sure you're using exactly 216 grams.
Linda says
I’m already DROOLING looking at these pictures!!!
daisy says
Hi! If i wanted to make this frosting for a 2 layered cake, how much should I increase the recipe? double? triple?
Thank you!
Jen Sobjack says
I believe double would be sufficient.
Michael says
Your recipes are a major hit! I'm so glad I found your website. Thank you for being awesome. These Mango cupcakes are my favorite so far.
Linda says
Agreed!!!!
aanshika says
looks great! what would be the proportions if i want to make only 2 cupcakes?
Jen Sobjack says
I've never reduced a recipe that much and can't give you proportions without testing it first. You're welcome to try dividing the recipe in half, all the way down until you get to two. Good luck!