Mango Cupcakes with Vanilla Mango Buttercream Recipe
Delight your taste buds with these tropical-inspired Mango Cupcakes topped with a luscious Vanilla Mango Buttercream. Perfect for any occasion or when you’re craving a sweet treat with a fruity twist!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
Scale
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 oven to 325 F. Line a 12-cup muffin tin with paper liners.
- Vanilla Mango Buttercream – In a stand mixer, beat butter, vanilla, salt, and powdered sugar. Add mango puree to buttercream or drizzle on top. Frost cupcakes and drizzle with mango puree.
In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a stand mixer, beat butter and sugar. Add eggs, vanilla, flour mixture, mango puree, and buttermilk. Scoop batter into muffin tin and bake for 19-22 minutes.
Notes
- You can add a tropical twist by topping with toasted coconut or a slice of fresh mango.
- For a stronger mango flavor, increase the amount of mango puree in the buttercream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 24g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Mango Cupcakes, Vanilla Mango Buttercream, Cupcake recipe, Tropical dessert
