This Mango Cupcake recipe with fresh mango buttercream uses fresh mango puree to make a delicious mango dessert for the true mango fan!
Mango Cupcakes Recipe with Fresh Mangoes
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 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.
(You can also buy mango puree in the Indian section of your grocery store.)
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 and dairy-free! (Perfect if you are entertaining someone with those restrictions, if you don’t have those yourself._
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 add extra sugar (3-4 cups) and allow the frosting to harden slightly in the refrigerator prior to application as this is a soft/wet frosting due to the addition of the fresh mango puree.
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, vibrant taste. I hope you enjoy them as much as we did!
Watch our quick video for how to make these mango cupcakes with fresh mango, and then scroll down for the free printable recipe:
Ingredients for Mango Cupcakes
- 1½ cups mango puree
- 1/3 cup coconut oil or melted butter
- 2/3 cup sugar
- 1 Tablespoon vanilla
- 1½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Tip: you can use either white granulated sugar or coconut palm sugar for this recipe – I’ve used both and had great results both way.
For the fresh mango frosting:
- 1/2 cup mango puree
- 1/4 cup butter
- 1 1/2-2 cups icing sugar (powdered sugar)
- Dried mango, optional garnish
Tip: To make this recipe truly dairy-free or vegan (if desired), use coconut butter to replace the butter.
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How to Make Mango Cupcakes
Preheat your oven to 350 F.
Whip the mango puree, coconut oil (or melted butter), sugar, and vanilla together to form a light airy batter.
Sift the dry ingredients (flour, baking powder, baking soda, salt) together and stir in to the wet batter 1 cup at a time.
Spoon the batter into muffin cups — we used floral silicone cups — and bake for 20-25 minutes until an inserted toothpick comes out clean.
Meanwhile, using a mixer, whip the mango puree, butter, and 1 cup of the icing sugar to make the frosting. Add extra icing sugar as needed to get your desired consistency. This recipe also works if you want to leave out the butter.
Once the cupcakes are baked through, allow them to cool on a cooling rack before icing. If not enjoying right away, these cupcakes will do well in the fridge.
Grab our free printable for our fresh mango cupcakes with mango buttercream:
This dairy-free, vegan mango cupcake is a fun way to incorporate fresh mangoes in your baking and results in a super vibrant and flavorful cupcake for the true mango lover.
Original Picture from June 2015 when this recipe was first published: