Mango cupcakes with vanilla mango buttercream are light, sweet and perfect for a spring or summer day. They’re a quick and easy cupcake to make using fresh or frozen mango puree.
I LOVE mango so much, so these mango cupcakes with vanilla mango buttercream might become one of my favorite treats ever. They have so much mango flavor between the cupcake and the buttercream, I couldn’t stop eating them!
If you’re like me and love to bake seasonally, you should also try my Key Lime Cookies that are so light and refreshing. Or my Apple Strawberry Crumble or Raspberry White Chocolate Loaf cake both use fresh summer berries and are bursting with flavor.
WHY YOU WILL LOVE THESE
LIGHT & MOIST- These cupcakes are such a good texture and perfect to enjoy on a hot summer day.
BURSTING WITH FLAVOR- Using mango in both the cupcakes and frosting gives them so much flavor.
EASY TO MAKE- These can be made super quick, and are very easy to do.
INGREDIENT NOTES
- Cake Flour- Although you can use all-purpose, the cake flour in these really helps keep a light and tender crumb.
- Butter- Using room temperature butter is necessary to help the ingredients mix well together.
- Eggs- Make sure eggs are room temp as well.
- Mango Puree- This can be made by blending up fresh or frozen mangoes, or you can buy it already pureed in the baking section at most local grocery stores.
- Buttermilk- This helps keep the cupcakes extra moist. Whole milk can also be substituted.
STEP BY STEP INSTRUCTIONS
STEP ONE: Preheat the oven to 325 F. Line a 12 cup muffin tin with paper liners.
STEP TWO: In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
STEP THREE: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until well combined and fluffy, about 3 minutes. Beat in the eggs, one at a time, followed by the vanilla extract. Beat in half the flour mixture, then the mango puree and buttermilk, followed by the rest of the flour mixture. Do not over mix the dry ingredients.
STEP FOUR: Using a ¼ cup cookie or ice cream scoop, scoop batter into lined muffin tin. Bake for 19-22 minutes, or until a toothpick inserted in the middle comes out clean. Set aside to cool while you make the frosting.
STEP FIVE: In the bowl of a stand mixer fitted with the whisk attachment, beat the butter, vanilla, salt and powdered sugar until combined. You can either add the mango puree to the buttercream, or you can drizzle it along the top like I did. Or both.
STEP SIX: Frost cupcakes and drizzle with mango puree if desired.
EXPERT BAKING TIPS
Cakes will have the best results if made with room temperature ingredients. I like to pull my butter, eggs, buttermilk, and mango out of the fridge an hour or two before I start baking.
You can make mango puree yourself by simply cutting up fresh mangoes and blending them in the blender until smooth. You can also purchase mango puree from the store already done for you.
When frosting the cupcakes, if you don’t want the mango flavor to be too strong, don’t blend the puree into the buttercream. Keep it a basic vanilla buttercream and drizzle the mango puree on top as I have shown in the pictures.
You can tell your mango is ripe similar to an avocado, if you press into it slightly and it is soft to the touch then it is ripe. You can also watch for the skin to start to shrivel and that is a sign it is ripe.
No, mango preserves are a lot sweeter and stronger, so you would not get the same results in your cupcakes.
You will know your cupcakes are done baking when the outside rim is a light golden brown and a toothpick inserted in the center comes out clean.
STORING AND FREEZING
Mango cupcakes with vanilla mango buttercream should be stored in an airtight container, and will remain fresh for 2-3 days if kept at room temperature.
FREEZING
Cupcakes can be stored in an airtight container in the freezer for 2-3 months. Just allow them to come to room temperature before eating.
OTHER POPULAR CAKES TO TRY
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
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Mango Cupcakes with Vanilla Mango Buttercream
Ingredients
Mango Cupcakes
- 1½ cups cake flour all-purpose works fine too
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup butter room temp
- ¾ cup granulated sugar
- 2 large eggs room temp
- 1 tsp vanilla extract
- ⅓ cup mango puree room temp
- ⅓ cup buttermilk room temp
Vanilla Mango Buttercream
- ½ cup butter room temp
- 1 tsp vanilla I used vanilla bean paste
- pinch of salt
- 2 cups powdered sugar
- 2-3 tbsp mango puree
Instructions
Mango Cupcakes
- Preheat the oven to 325 F. Line a 12 cup muffin tin with paper liners.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until well combined and fluffy, about 3 minutes. Beat in the eggs, one at a time, followed by the vanilla extract. Beat in half the flour mixture, then the mango puree and buttermilk, followed by the rest of the flour mixture. Do not over mix the dry ingredients.
- Using a ¼ cup cookie or ice cream scoop, scoop batter into lined muffin tin. Bake for 19-22 minutes, or until a toothpick inserted in the middle comes out clean. Set aside to cool while you make the frosting.
Vanilla Mango Buttercream
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter, vanilla, salt and powdered sugar until combined. You can either add the mango puree to the buttercream, or you can drizzle it along the top like I did. Or both.
- Frost cupcakes and drizzle with mango puree if desired.
Delicious! A perfect summer dessert. I only had 2% milk and they still came out good. Mangos were still frozen so needed about 5 extra minutes to bake.