Fresh Mango Cupcakes

Name: Fresh Mango Cupcakes
Prep time: 30 min
Cook time: 18 min
Ingredients: ¼ cup unsalted butter, (at room temperature); ¼ cup vegetable oil; ¾ cups granulated sugar; 3 egg whites (at room temperature); 1 tsp pure vanilla extract; 1½ cups cake flour (see note about cake flour substitute); ½ tbsp baking powder; ¼ tsp baking soda; ¼ tsp salt; ½ cup mango purée; ½ cup buttermilk (at room temperature ); 1½ large mangos (chopped); 1 cup unsalted butter (at room temperature); 2¾ cups powdered sugar; 1 tsp pure vanilla extract; ¼ cup mango puree

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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.

a mango cupcake with a bite taken out of it

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.

spooning mango puree on top of the mango cupcakes

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!

sprinkling coconut on the mango cupcakes

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.

Looking for other recipes like this? Try these:

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

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Prep Time 30

Cook Time 18

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

Fresh Mango Cupcakes

Why These Are The Best Fresh Mango Cupcakes: