Go Back
–+ servings
Mango Cupcakes with Mango Buttercream

Mango Cupcakes with Mango Buttercream

Tiffany
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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 43 minutes
Total Time 1 hour 3 minutes
Course Desserts
Cuisine American
Servings 24 Cupcakes
Calories 427 kcal

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.

Nutrition

Calories: 427kcalCarbohydrates: 81gProtein: 4gFat: 10gCholesterol: 40mgSodium: 200mgPotassium: 78mgFiber: 3gSugar: 62gVitamin A: 4223IUVitamin C: 15mgCalcium: 69mgIron: 2mg