Fresh mango cupcakes

Fresh mango cupcakes


16 people made this

About this recipe: Mango and cake combine in these soft, fruity cupcakes with a smooth cream cheese icing. A tried and tested recipe great for surprising the ones you love, or for making with little ones on a Sunday.


Makes: 12 mango cupcakes

  • For the cupcakes
  • 2 fresh mangoes - peeled, stoned and chopped
  • 2 eggs
  • 200g caster sugar
  • 75ml vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 200g plain flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • For the icing
  • 175g cream cheese, softened
  • 30g unsalted butter, softened
  • 60g icing sugar
  • 1/2 teaspoon vanilla extract
  • 1 fresh mango - peeled, stoned and diced

Prep:40min  ›  Cook:25min  ›  Extra time:10min cooling  ›  Ready in:1hr15min 

    For the cupcakes:

  1. Preheat oven to 170 C / Gas 3. Grease a 12 hole cupcake tin or line with cupcake cases.
  2. Puree the mango for the cupcakes in a food processor until smooth. The puree should equal about 175g. Set the puree aside.
  3. In a large bowl, beat together the eggs, caster sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest and mango puree until well combined. Stir in the flour, baking powder and salt. Spoon the cake mixture into the prepared cupcake tin, filling each about 2/3 full.
  4. Bake in the preheated oven until the cupcakes have risen and a skewer inserted into the centre of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before icing.
  5. For the icing:

  6. Beat the cream cheese and butter together in a mixing bowl with an electric mixer until smooth and mix in icing sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Ice each cupcake with about 2 tablespoons of icing and top each cupcake with a piece of diced mango.

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