If you like fruity, tropical flavors, mango cupcakes are a must-try. Sweet, juicy mango puree is folded into a soft, moist cake, giving every bite a burst of tropical flavor.
A light mango or cream cheese frosting complements the cake perfectly, making these cupcakes both refreshing and indulgent.
How to Make Mango Cupcakes
Easy to make with fresh or frozen mango, they’re perfect for summer gatherings, brunches, or a cheerful dessert to brighten up any day.
You can also garnish with small mango slices or a sprinkle of coconut for added flair.
Indulge in the sunny, tropical taste of mango cupcakes and savor a dessert that’s fruity, fun, and incredibly satisfying with every bite.
How to Get Your Mango Cupcakes Just Right
Making perfectly soft, flavorful, and moist mango cupcakes requires attention to a few key details.
Here are expert tips, common mistakes to avoid, and tricks to ensure consistently great results:
1. Use Room-Temperature Ingredients
Butter, eggs, and mango purée should be at room temperature before mixing. This ensures they blend smoothly and incorporate air for a lighter, fluffier cupcake.
Cold ingredients can cause the batter to curdle or produce dense cupcakes.
2. Don’t Overmix the Batter
Once you add the dry ingredients to the wet mixture, mix only until combined.
Overmixing develops gluten in the flour, which can make the cupcakes tough instead of tender. A few streaks of flour are fine. They’ll bake out!
3. Measure Flour Correctly
Use a spoon-and-level method for flour (spoon into your measuring cup and level with a knife) rather than scooping directly.
Too much flour can dry out the cupcakes, while too little may make them too soft and collapse.
4. Scoop Evenly and Don’t Overfill
Use a ¼-cup scoop or ice cream scoop for uniform cupcake sizes. Fill liners about two-thirds full to give them room to rise without spilling over.
5. Bake at the Right Temperature
Preheating the oven is crucial. A slightly lower temperature (325°F / 163°C) prevents the cupcakes from doming too quickly and ensures even baking.
Check for doneness by inserting a toothpick into the center. Moist crumbs are okay, but it shouldn’t be wet batter.
6. Enhance the Mango Flavor
Use ripe, fragrant mangoes for the purée, as this directly impacts the flavor. If mangoes are too tart or bland, add a teaspoon of honey or a tiny pinch of sugar to the purée.
7. Cool Completely Before Frosting
Cupcakes continue to cook slightly after being removed from the oven. Let them cool on a wire rack completely before frosting to prevent the buttercream from melting.
8. Make Silky Buttercream
Beat the butter and sugar long enough to achieve a smooth, creamy texture. Add mango purée gradually; too much liquid at once can make the frosting runny.
Adjust consistency with more powdered sugar for thicker frosting or a teaspoon of milk for a softer finish.
9. Optional Decorative Touches
Drizzle extra mango purée over the frosting or sprinkle a few small mango cubes or edible flowers for visual appeal.
For a more intense tropical flavor, a small splash of lime juice can brighten the taste.
Common Mistakes to Avoid
Overbaking will dry out the cupcakes.
Underbaking will make the centers gooey.
Stick to the recommended 19–22 minutes, but start checking a few minutes early depending on your oven.
Don’t frost warm cupcakes as this can cause the buttercream to melt and slide off
Following these tips ensures cupcakes that are soft, tender, and packed with bright mango flavor, with beautifully smooth frosting every time.
Mango Cupcakes
12
cupcakes12
minutes19
minutesThis mango cupcakes recipe gives you juicy, vibrant, and naturally sweet cupcakes that bring a burst of tropical goodness to your table.
Ingredients
- Mango Cupcakes
1½ cups (210 g) cake flour (all-purpose works fine too)
¾ cup (150 g) granulated sugar
½ cup (113.5 g) butter, room temp
⅓ cup (85 g) mango puree, room temp
⅓ cup (80 g) buttermilk, room temp
2 large eggs, room temp
2 teaspoon baking powder
½ teaspoon (0.5 teaspoon) salt
¼ teaspoon (0.25 teaspoon) baking soda
1 teaspoon vanilla extract
- Vanilla Mango Buttercream
2 cups (240 g) powdered sugar
½ cup (113.5 g) butter, room temp
2–3 tablespoon (2 tablespoon) mango puree
1 teaspoon vanilla (vanilla bean paste if preferred)
Pinch of salt
Directions
- For the Cupcakes
- Preheat oven to 325°F (163°C).
- Line a 12-cup muffin tin with paper liners and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly blended. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed for about 3 minutes, or until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Add the vanilla extract and mix until incorporated.
- Beat in half of the dry ingredients, followed by the mango purée and buttermilk.
- Add the remaining dry ingredients and mix until just combined — do not overmix.
- Fill and Bake
- Using a ¼-cup cookie or ice cream scoop, divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 19–22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
- For the Vanilla Mango Buttercream
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter, vanilla extract, salt, and powdered sugar on medium speed until smooth and creamy.
- For added flavor, either mix the mango purée directly into the frosting or drizzle it over the top after frosting — or do both for a decorative touch.
- Frost the Cupcakes
- Spread or pipe the buttercream onto cooled cupcakes.
- Drizzle with additional mango purée if desired.
Variation Tips
These mango cupcakes are wonderfully versatile, and with a few simple tweaks, you can customize them to suit your flavor preferences, dietary needs, or presentation style.
Here are some creative and practical ideas:
1. Flavor Twists
Tropical Fusion: Add 1–2 tablespoons of pineapple purée or passionfruit juice to the batter for a tropical fruit medley.
Citrus Boost: Fold in a teaspoon of lime or orange zest to brighten the mango flavor. A light drizzle of lime juice over the frosting adds a tangy finish.
Spiced Mango: Add a pinch of ground cardamom, cinnamon, or ginger to the batter for a subtle warm spice note that pairs beautifully with mango.
2. Texture Enhancements
Coconut Crunch: Fold in 2–3 tablespoons of sweetened shredded coconut to the batter for extra texture.
Nutty Surprise: Mix in chopped macadamia nuts, almonds, or pistachios for a crunchy twist. Toasting the nuts beforehand enhances their flavor.
Fruit Bursts: Add small diced mango cubes or other soft fruits like raspberries or blueberries to create pockets of juicy flavor inside the cupcakes.
3. Frosting Variations
Light Mango Whipped Cream: Swap the buttercream for a whipped cream frosting mixed with mango purée for a lighter, airy option.
Cream Cheese Mango Frosting: Blend cream cheese with mango purée instead of butter for a tangy, rich alternative that complements the sweetness of the cupcakes.
Chocolate-Mango Combo: Drizzle melted white or dark chocolate over the frosting for a decadent flavor pairing.
4. Dietary-Friendly Adjustments:
Dairy-Free: Replace butter with coconut oil or a plant-based margarine and use non-dairy milk (like almond or oat) instead of buttermilk. Coconut milk works particularly well with mango for a tropical vibe.
Egg-Free: Use a flax egg (1 tablespoon ground flax + 3 tablespoons water) per egg to make the cupcakes vegan-friendly.
Lower Sugar: Reduce sugar in the batter slightly and use a naturally sweet mango purée. For the frosting, try powdered erythritol or coconut sugar-based powdered sugar alternatives.
5. Presentation Ideas
Mango Drizzle: Pipe frosting on top and drizzle with extra mango purée or mango coulis for a polished, bakery-style look.
Mini Cupcakes: Use a mini muffin pan for bite-sized treats, perfect for parties or dessert platters.
Decorative Toppings: Top with edible flowers, toasted coconut, or small mango cubes for an eye-catching finish.
These simple variations allow you to keep the core mango cupcake recipe intact while exploring new flavors, textures, and dietary options, all without sacrificing the soft, tender crumb and vibrant mango taste that make this recipe a crowd favorite.
Storage Tips
Mango cupcakes are best enjoyed fresh, but proper storage can keep them soft, moist, and flavorful for several days.
Here’s how to store them correctly depending on your needs:
1. Room Temperature Storage
Ideal for: Short-term storage, up to 1–2 days.
How to store: Place cooled, unfrosted cupcakes in an airtight container to maintain moisture.
If frosted, store in a container with a loose lid to prevent the frosting from sticking, but avoid airtight containers that can crush the delicate buttercream.
Tips: Keep them away from direct sunlight or heat sources to prevent the frosting from melting.
Mistakes to avoid: Do not leave cupcakes exposed on a plate—this dries them out quickly.
2. Refrigeration
Ideal for: Keeping frosted cupcakes fresh for up to 3–4 days.
How to store: Place cupcakes in an airtight container or cover them loosely with plastic wrap to avoid absorbing fridge odors. If frosting is soft, chill for 15–20 minutes before covering to prevent it from sticking to the container lid.
Tips: Remove refrigerated cupcakes 15–20 minutes before serving to allow the buttercream to soften and bring out the full flavor.
Mistakes to avoid: Do not leave cupcakes uncovered in the fridge—they will dry out and may develop a slightly rubbery texture.
3. Freezing
Ideal for: Long-term storage, up to 2–3 months.
How to store: [Unfrosted cupcakes] Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe container or zip-top bag. [Frosted cupcakes] Freeze on a baking sheet first until solid (about 1–2 hours), then wrap individually in plastic wrap and store in a freezer-safe container.
Thawing: [For unfrosted cupcakes] Unwrap and thaw at room temperature for 1–2 hours before frosting.
[For frosted cupcakes] Thaw in the fridge for 2–3 hours or at room temperature for 30–60 minutes before serving.
Tips: Mistakes to avoid: Do not freeze cupcakes in direct contact with each other without wrapping—they may stick together and ruin the frosting.
4. Packaging & Reheating Tips
Use airtight containers, cupcake carriers, or plastic wrap to prevent moisture loss and preserve flavor.
Avoid microwaving frosted cupcakes, as the buttercream can melt. For unfrosted cupcakes, a 10–15 second warm-up in the microwave can restore softness.
If desired, lightly toast frozen coconut flakes or mango pieces before serving for a fresh, vibrant topping.
Following these storage tips will help your mango cupcakes stay moist, tender, and flavorful—even days after baking!
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FAQs
Can I use frozen mango puree instead of fresh mango?
Yes! Thaw frozen mango puree completely and pat it dry with a paper towel if it seems too watery. Using frozen mango works well, but avoid excess liquid, as it can make the cupcakes dense.
Can I substitute the butter for a healthier option or dairy-free alternative?
You can replace butter with an equal amount of coconut oil, vegetable oil, or a plant-based margarine. Note that coconut oil may impart a subtle coconut flavor and slightly softer texture. For best results, use room-temperature oils that are solid at room temperature.
How can I make the cupcakes extra moist and tender?
Do not overmix the batter once the flour is added—overmixing can make the cupcakes dense.
Ensure mango puree and buttermilk are at room temperature to help the batter emulsify properly.
Fold in ingredients gently and avoid beating the batter vigorously after adding wet and dry components.
How long do Mango Cupcakes stay fresh, and how should I store them?
Room temperature: 1–2 days in an airtight container.
Refrigerator: 3–4 days in a covered container.
Freezer: Up to 2–3 months if wrapped individually in plastic wrap and placed in a freezer-safe container.
Remove from fridge 15–20 minutes before serving for optimal buttercream texture.
Can I add toppings or mix-ins for extra flavor?
Absolutely! You can fold in finely chopped fresh mango, toasted coconut flakes, or a few white chocolate chips into the batter. For frosting, drizzle extra mango puree on top, sprinkle with shredded coconut, or add a light dusting of powdered sugar for a decorative touch.
