Miss G is obsessed with mango. We’re that family buying giant bags of frozen mango in the middle of winter (and paying premium prices) because she wants to add mango to everything.
After seeing a package of mango cake mix, she begged to make some of our own, so we came up with this light & fresh mango cupcake recipe.
I wanted to rely on fresh mango to give this recipe a well-rounded flavour profile, so we blended some mango to make our own mango puree. You could also add small chunks of mango to your recipe, but we’re not really a fan of that texture in such a light and fluffy cake.
If you leave off the icing, these mango cupcakes are actually quite healthy. Using coconut sugar, coconut oil, and mango puree not only avoids some junk food trappings, but it also makes this cake vegan!
However, we set out to make mango cupcakes and there was no way I was going to be able to convince Miss G to leave off the icing!
We just used an offset spatula to lightly apply our icing, as this cake is so light that you want very little icing so you don’t weigh the cupcake down. However, if you were looking for a bit more of an elegant look, you could use a round-tip icing applicator for a sweet swirl a la Magnolia Cupcakes, just make sure that you allow the frosting to harden slightly in the refrigerator prior to application as this is a “wet” frosting.
We used some dried mango and mini cookie cutters to make the cute heart-shaped toppers, which you could delicately place on top of the cupcakes, or use a toothpick to carefully help you insert it (making sure that the toothpick is well attached to the mango so that it doesn’t become a choking hazard).
These mango cupcakes are the perfect summer cupcake with their tropical flavour profile and fresh, light taste. I hope you enjoy them as much as we did!