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Mango Cupcakes with Vanilla Mango Buttercream

June 14, 2022 by brooke 1 Comment

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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.

single mango cupcake with vanilla mango buttercream cut open to see inside.

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.

mango cupcakes with vanilla mango buttercream on a plate with one to the side.

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.
all ingredients needed to make cupcakes

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.

adding mango to cupcake batter
batter all ready.

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.

cupcakes before baking.
cupcakes after baking.

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.

buttercream frosting in a bowl.
frosting the cupcakes.

STEP SIX: Frost cupcakes and drizzle with mango puree if desired.

cupcakes before mango drizzle.
cupcakes after mango drizzle.

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.

How do you know if a mango is ripe?

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.

Can I use mango preserves instead of mango puree?

No, mango preserves are a lot sweeter and stronger, so you would not get the same results in your cupcakes.

How can I tell if my cupcakes are done baking?

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.

a mango cupcake with vanilla mango buttercream cut in half with the knife to the side of it.

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.

4 mango cupcakes with vanilla mango buttercream on a plate lined with wax paper.

OTHER POPULAR CAKES TO TRY

The Best Coconut Cake

Lemon Blackberry Layer Cake

Easy Biscoff Mug Cake

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. 

Make sure to leave a star review below!

single mango cupcake with vanilla mango buttercream cut open to see inside.

Mango Cupcakes with Vanilla Mango Buttercream

brooke
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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 19 mins
Course Dessert
Cuisine American
Servings 12
Calories 342 kcal

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.

Notes

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.
Cake flour will allow for a lighter cupcake, but all-purpose flour can be used as well.
If you prefer to keep your frosting vanilla and just drizzle the mango over the top, a bit of milk might need to be added to the frosting to achieve the desired consistency.

Nutrition

Calories: 342kcalCarbohydrates: 46gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 72mgSodium: 332mgPotassium: 58mgFiber: 1gSugar: 34gVitamin A: 632IUVitamin C: 3mgCalcium: 60mgIron: 1mg
Keyword mango buttercream, mango cupcakes, vanilla buttercream
Tried this recipe?Let us know how it was!

Filed Under: Cakes & Cupcakes, Uncategorized

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Comments

  1. Erin

    June 30, 2022 at 6:04 pm

    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.

    Reply

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Hi! I’m Brooke,

Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you. More about me...

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