Mango cupcakes with mango buttercream frosting and mango syrup topping – a lovely tropical treat. They are a great way to use up overripe mango and taste so good you don't need a special occasion to bake them.
Mango season is a fantastic time of year! This fruit is so juicy, satisfying, and rich in flavor that I'm surprised it's not in more baking recipes. At least, you'll have one go-to mango recipe now.
Why Bake Mango Cupcakes with Fresh Mango?
For this recipe, I use fresh mangos in the mango cupcakes, mango buttercream, and mango syrup. Like most fruit, mangos have high water content, and I find that there is even more moisture in the canned and frozen varieties.
This can affect the rise and sponginess of the cupcake.
If you do prefer to use canned or frozen mango (which is often also more affordable), you have to drain them first.
Stack a sieve on top of a bowl, pour in the package contents, and leave it covered for a few hours, and most of the moisture will be out.
How to Tell If a Mango is Ripe
With most fruit, you can tell by the color whether they are ripe, but with mangos, it is a less accurate indication. A better test is the hardness of the mango and the area around its stem.
Press into the skin with your thumb. If it leaves an indent, then the mango is soft enough to be eaten. The less pressure you need to apply, the riper it is.
Another good sign is when the skin around the stem is more yellow than green and slightly shriveled. If the mango is shriveled all over, it is likely overripe but still perfect for this mango cupcake recipe.
Check out my cupcake baking guide that answers all of your questions about baking, ingredient substitutes, and decorating the perfect cupcakes!
Mango Cupcake Ingredients
Mango Puree
- Diced Mango (About 4 ripened mangos, each weighing around 12 oz. Can also use frozen or canned mangos, but they need to be thawed/drained first.)
Mango Cupcakes
- Butter
- White Granulated Sugar
- Large Eggs
- Buttermilk
- Mango Puree
- Baking Soda
- Baking Powder
- All-Purpose Flour
Mango Buttercream Frosting
- Mango Puree
- Butter
- Confectioners’ Sugar
Mango Syrup Topping
- Mango Puree
- Water
- White Granulated Sugar
- Lime Juice
Can I Eat Mango Every Day?
I tend to steer away from definitive statements like these. I'm sure that there are people who can eat mango every day, and there are certainly worse things to eat daily.
Make your own decision about mango benefits. Mangos are a good source of vitamin C and a low-calorie, low-fat snack. However, their fiber content is not as high as compared to other fruits, and they do have high sugar content.
Can You Eat the Skin of a Mango
I don't recommend eating the skin of mangos, no matter how good you are at living a zero-waste lifestyle. The skin contains urushiol, which is fine when it comes in contact with your skin, but can cause serious irritation when ingested. Although only present in very small amounts, it is the same compound that makes poison ivy so itchy.
Why Mango Tastes Like Fish to Some
I have recently discovered that this is a thing, and I am fascinated by it. It seems like some people really do taste a fishy flavor when eating mangos, which, as a mango lover, is almost unimaginable.
Similar to the way cilantro tastes like soap for some, mango can taste fishy for others. While it’s been confirmed that cilantro is a genetic predisposition, it’s unclear whether mangos have a fish flavor due to our genetics.
I recommend celebrating summer with a fresh mango cupcake. I could eat one every single day!
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Mango Cupcakes with Mango Buttercream
Equipment
Ingredients
Mango Puree
- 3 ½ cups Diced Mango About 4 ripened mangos, each weighing around 12 ounces. Can also use frozen or canned mangos but they need to be thawed/drained first.
Mango Cupcakes
- ¾ cup Butter room temperature
- 1 ¾ cup White Granulated Sugar
- 2 Large Eggs
- 1 cup Buttermilk
- 1 cup Mango Puree
- 1 teaspoon Baking Soda
- 3 teaspoons Baking Powder
- 2 ½ cups All-Purpose Flour
Mango Frosting
- ½ cup Mango Puree
- ½ cup Butter room temperature
- 5 cups Confectioners' Sugar
Mango Syrup
- ¾ cup Mango Puree
- ½ cup Water
- 3 tablespoons White Granulated Sugar
- 2 tablespoons Lime Juice
Instructions
Mango Puree
- Begin by making the mango puree. Remove the mango skin with a potato peeler. Dice mango, leaving behind the core/seeds. Place mango in a food processor and blend smooth. Reserve ½ cup for frosting and ¾ cup for syrup.
- Add the remaining puree to a saucepan, bring to a simmer, and cook for approximately 20 minutes to reduce. Allow puree to cool. It will be used in the the cupcakes, frosting, and the syrup.
Mango Cupcakes
- Preheat oven to 350 degrees Fahrenheit. Line muffin pans with 24 cupcake liners.
- In an electric mixer or a large mixing bowl, cream together butter and sugar. Add eggs and 1 cup mango puree. Sift or whisk together dry ingredients to break up any lumps. Begin alternating as you add the dry ingredients and buttermilk to the mixing bowl.
- Fill cupcake liners ⅔ full with cupcake batter. Bake in the oven for approximately 16-18 minutes until a toothpick inserted into the center of a cupcake comes out clean.
Mango Frosting
- In a mixer or a large mixing bowl, blend together mango puree and butter. Slowly add confectioners' sugar until well blended. Frost cupcakes once they have cooled.
Mango Syrup Topping
- In a saucepan, add ¾ cup mango puree and all ingredients for syrup. Bring to a simmer while continuously stirring, then remove from heat and allow to cool before drizzling over frosting on cupcakes.
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