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Best Mango Cupcakes with Mango Frosting

These mango cupcakes with mango frosting are a tropical delight that brings the sweet, juicy flavor of ripe mangoes to life in every bite. The soft, fluffy cupcakes are infused with mango puree, creating a perfect balance between sweetness and fruity freshness. Topped with a luscious mango frosting, these cupcakes are an irresistible treat for any mango lover!

Equipment

  • Cupcake tin
  • Cupcake liners
  • Mixing bowls
  • Hand mixer or stand mixer
  • Whisk
  • Measuring cups and spoons
  • Piping bag (optional, for frosting)
  • Cooling rack

Ingredients

  • For the Mango Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup mango puree fresh or canned
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • For the Mango Frosting:
  • 1/2 cup unsalted butter softened
  • 1/2 cup mango puree fresh or canned
  • 2-3 cups powdered sugar adjust for desired consistency
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • Preheat and Prepare the Pan:
  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
  • Make the Mango Cupcakes:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until creamy and light, about 2-3 minutes.
  • Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and mango puree until combined.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined—don’t overmix.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Make the Mango Frosting:
  • In a medium bowl, beat the softened butter until smooth and creamy.
  • Add the mango puree and vanilla extract, mixing until smooth.
  • Gradually add the powdered sugar, 1/2 cup at a time, until the frosting reaches a thick, spreadable consistency. Add a pinch of salt to balance the sweetness.
  • If the frosting is too thick, add a teaspoon of milk at a time until you reach the desired consistency.
  • Frost the Cupcakes:
  • Once the cupcakes are completely cool, pipe or spread a generous amount of mango frosting on top of each cupcake. You can garnish with additional fresh mango pieces or a sprinkle of grated coconut for extra flair, if desired.
  • Serve and Enjoy:
  • Allow the frosting to set for a few minutes before serving to prevent smudging. Serve these tropical mango cupcakes at a summer party or as a sweet snack!