These incredible mango cupcakes are about to become your new obsession! With three different frosting options – silky mango buttercream, tangy cream cheese mango icing, and classic mango icing – you’ll never run out of ways to enjoy these tropical treats. Whether you’re using fresh mangoes or frozen, this foolproof mango cupcakes recipe delivers bakery-quality results every single time.
As someone who’s tested dozens of mango cupcake variations, I can confidently say this recipe creates the most intensely flavored, perfectly moist cupcakes you’ll ever taste. The secret? We’re using mango puree in three different ways throughout the recipe.
Table of Contents | Mango Cupcakes
Why This Mango Cupcakes Recipe Will Become Your Favorite
INTENSELY TROPICAL FLAVOR – Unlike other recipes that barely taste like mango, these cupcakes are packed with authentic tropical flavor that hits you from the first bite.
THREE FROSTING OPTIONS – Choose from rich mango buttercream, tangy mango icing cream cheese, or classic mango icing depending on your mood and occasion.
WORKS WITH FRESH OR FROZEN – No need to wait for mango season! This recipe works perfectly with frozen mango chunks or fresh mangoes.
BAKERY-QUALITY TEXTURE – These cupcakes are incredibly moist and tender, with a perfect crumb that holds together beautifully.
BEGINNER-FRIENDLY – Even novice bakers can master this recipe with our detailed step-by-step instructions and troubleshooting tips.
Essential Ingredients for Perfect Mango Cupcakes
For the Cupcakes:
- Cake Flour – Creates the tender, delicate crumb that makes these cupcakes special. All-purpose flour works but won’t give the same light texture.
- Fresh Mango Puree – The star ingredient! Use 1 cup of diced mango blended until smooth, or thaw frozen mango first.
- Buttermilk – Adds moisture and creates the perfect tender crumb. Don’t substitute with regular milk.
- Coconut Oil – Enhances the tropical flavor profile while keeping cupcakes moist for days.
- Vanilla Extract – Use pure vanilla extract, not imitation, for the best flavor.
- Room Temperature Eggs – Essential for proper mixing and texture.
For Mango Buttercream:
- Unsalted Butter – Must be room temperature for smooth, creamy frosting
- Mango Puree – Concentrated mango flavor that doesn’t make the frosting too thin
- Powdered Sugar – Creates the perfect consistency and sweetness balance
For Mango Icing Cream Cheese:
- Cream Cheese – Full-fat only! Low-fat versions won’t hold their shape
- Mango Puree – Adds both flavor and beautiful color
- Heavy Cream – Creates the perfect piping consistency
Step-by-Step Mango Cupcakes Recipe
Preparing Your Mango Puree
STEP ONE: If using fresh mango, peel and dice 2 large ripe mangoes. If using frozen, thaw 2 cups of mango chunks completely. Blend in a food processor or high-speed blender until completely smooth. You should have about 1¼ cups of puree.
STEP TWO: Strain the puree through a fine-mesh sieve to remove any fibrous bits. This step is crucial for smooth frosting later.
Making the Mango Cupcakes
STEP ONE: Preheat your oven to 350°F (175°C). Line 18 standard cupcake cups with paper liners. This recipe makes more than most because they’re so addictive!
STEP TWO: In a large bowl, whisk together 2¼ cups cake flour, 2½ teaspoons baking powder, ½ teaspoon salt, and ¼ teaspoon ground ginger. The ginger enhances the mango flavor beautifully.
STEP THREE: In your stand mixer bowl with paddle attachment, cream ¾ cup melted coconut oil (cooled) with 1¼ cups granulated sugar until light and fluffy, about 4 minutes. Add 3 large eggs one at a time, then 2 teaspoons vanilla extract.
STEP FOUR: Alternate adding the dry ingredients and wet ingredients (¾ cup mango puree + ¼ cup buttermilk) to the creamed mixture, beginning and ending with dry ingredients. Mix just until combined – overmixing creates tough cupcakes.
STEP FIVE: Divide batter evenly among prepared cups, filling each about ⅔ full. Bake for 18-20 minutes, until a toothpick inserted in center comes out with just a few moist crumbs.
STEP SIX: Cool in pans for 5 minutes, then transfer to wire racks to cool completely before frosting.
Three Amazing Mango Frosting Recipes
1. Silky Mango Buttercream
This is the most popular choice – rich, creamy, and bursting with mango flavor.
Ingredients:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- ½ cup mango puree
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions: Beat butter until light and fluffy (3-4 minutes). Gradually add powdered sugar, then mango puree, cream, vanilla, and salt. Beat on high for 2 minutes until silky smooth.
2. Tangy Mango Icing Cream Cheese
Perfect for those who love a slight tang to balance the sweetness.
Ingredients:
- 8 oz cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 3 cups powdered sugar
- ⅓ cup mango puree
- 1 tablespoon lime juice
- 1 teaspoon vanilla extract
Instructions: Beat cream cheese and butter until smooth. Add powdered sugar gradually, then mango puree, lime juice, and vanilla. Beat until perfectly smooth and pipeable.
3. Classic Mango Icing
A lighter option that lets the mango flavor shine through.
Ingredients:
- 3 cups powdered sugar
- ⅓ cup mango puree
- 2 tablespoons butter, melted
- 1 tablespoon lime juice
- 1-2 tablespoons milk (as needed)
Instructions: Whisk all ingredients together until smooth. Add milk gradually until you reach desired consistency for spreading or drizzling.
Professional Baking Tips for Perfect Results
Temperature Matters: All ingredients should be at room temperature for the best mixing and texture. Take eggs, buttermilk, and mango puree out of the fridge 2 hours before baking.
Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops the gluten and creates tough, dense cupcakes.
Test for Doneness: A toothpick should come out with a few moist crumbs, not completely clean. Overbaked cupcakes will be dry.
Mango Puree Consistency: Your puree should be smooth but not too thin. If it’s very watery, cook it down in a saucepan for 2-3 minutes to concentrate the flavor.
Frosting Stability: If your mango buttercream seems too soft, chill it for 15 minutes before piping. The mango puree can make it softer than regular buttercream.
Storage and Make-Ahead Instructions
Room Temperature: Store frosted cupcakes in an airtight container for up to 3 days. The mango keeps them incredibly moist.
Refrigeration: Cupcakes with cream cheese frosting should be refrigerated and will keep for up to 5 days. Bring to room temperature before serving.
Freezing: Unfrosted cupcakes freeze beautifully for up to 3 months. Wrap individually in plastic wrap, then store in freezer bags.
Make-Ahead Tips: Bake cupcakes up to 2 days ahead and store covered. Make frosting the day you plan to serve for best texture and flavor.
Troubleshooting Common Issues
Cupcakes Too Dense: This usually means overmixing or using all-purpose flour instead of cake flour. Measure flour by weight for best results.
Frosting Too Runny: Chill the frosting for 15-20 minutes, or add more powdered sugar gradually until desired consistency is reached.
Not Enough Mango Flavor: Make sure you’re using ripe, sweet mangoes. Underripe mangoes won’t provide enough flavor. You can also add a drop of mango extract.
Cupcakes Sinking: This happens when the oven temperature is too high or the door is opened too early. Don’t open the oven door for the first 15 minutes of baking.
Variations and Flavor Combinations
Tropical Paradise: Add ¼ cup shredded coconut to the batter and top with toasted coconut flakes.
Mango Lime: Add 2 tablespoons lime zest to the batter and lime juice to the frosting for a bright, citrusy kick.
Spiced Mango: Add ½ teaspoon cinnamon and ¼ teaspoon cardamom to the dry ingredients for a warming spice blend.
Mango Coconut: Replace half the mango puree with coconut milk for a creamy tropical twist.
Nutritional Information
Per cupcake with mango buttercream:
- Calories: 385
- Carbohydrates: 52g
- Fat: 18g
- Protein: 4g
- Vitamin C: 25% DV
- Vitamin A: 15% DV
Complete Mango Cupcakes Recipe Card
Ultimate Mango Cupcakes with Three Frosting Options
Prep Time: 30 minutes | Bake Time: 20 minutes | Total Time: 50 minutes Serves: 18 cupcakes
Ingredients
Mango Cupcakes:
- 2¼ cups (280g) cake flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¾ cup coconut oil, melted and cooled
- 1¼ cups (250g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup fresh mango puree
- ¼ cup buttermilk, room temperature
Mango Buttercream:
- 1 cup (226g) unsalted butter, room temperature
- 4 cups (480g) powdered sugar
- ½ cup mango puree
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare: Preheat oven to 350°F. Line 18 cupcake cups with paper liners.
- Mix Dry Ingredients: Whisk together cake flour, baking powder, salt, and ginger in a large bowl.
- Cream Wet Ingredients: Beat coconut oil and sugar until fluffy (4 minutes). Add eggs one at a time, then vanilla.
- Combine: Alternate adding dry ingredients and mango puree mixture (mango puree + buttermilk), beginning and ending with dry ingredients.
- Bake: Fill cups ⅔ full. Bake 18-20 minutes until toothpick comes out with few moist crumbs.
- Make Frosting: Beat butter until fluffy. Gradually add powdered sugar, then mango puree, cream, vanilla, and salt. Beat 2 minutes until smooth.
- Decorate: Cool cupcakes completely before frosting.
Notes
- Use ripe mangoes for best flavor
- All ingredients should be room temperature
- Don’t overmix the batter
- Store covered at room temperature for 3 days
Have you tried this mango cupcakes recipe? Leave a comment below and let me know how it turned out! Don’t forget to rate the recipe and share photos on social media using #UltimateMangoCupcakes
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