Mango Cupcakes

How to Make Mango Cupcakes Delicious

Mango Cupcakes

Mango season has actually practically involved an end as well as we’ll be able to have the delicious mangoes, next summer season. So right here’s a dish for all the mango lovers! Mango Cupcakes. So delicious and yummy that’ll you’ll like it like anything. The cupcakes are rich in mango flavor as well as are extremely spongy as well.

These are eggless mango cupcakes, so could be a little denser than the ones with eggs, yet when you taste mangoes in every bite, nothing else would certainly matter anyway, The cupcakes are vegan, and also you can make the frosting vegan as well if you utilize vegan butter/veg shortening instead. The recipe makes 12-14 regular-sized cupcakes.

This recipe asks for hand sugar (additionally known as jaggery). It’s popular in Oriental cookery as well as is generally made from walking stick sugar and coconut hand sap. If you’re incapable to locate hand sugar, substitute demerara or light muscovado sugar rather. This is from my book ‘Special Cupcakes’ which contains exciting ideas with fascinating ingredients and also uncommon flavours.

Mango Cupcakes

Mango Cupcakes

To make the cupcakes: Preheat the oven to 180ºC/350ºF/gas mark 4. Line a 12-cup muffin tray with paper cases.

Prep Time 25 minutes
Cook Time 20 minutes
Additional Time 29 minutes
Total Time 1 hour 14 minutes


  • 175 g (6 oz) unsalted butter, softened
  • 115 g (4 oz) caster sugar
  • 50 g (2 oz) palm sugar
  • 3 large eggs, beaten
  • 175 g (6 oz) self-raising flour
  • 50 g (2 oz) dried mango, chopped
  • 1 tbsp milk or fruit juice (such as orange or mango)
  • For the frosting
  • 75 g (3 oz) unsalted butter, softened
  • 175 g (6 oz) icing sugar, sieved
  • 1–2 tbsp milk
  • Yellow and blue food colourings


To make the cupcakes: Preheat the oven to 180ºC/350ºF/gas mark 4. Line a 12-cup muffin tray with paper cases.

Beat the butter, caster sugar and palm sugar together until creamy and evenly combined. Beat in the eggs a little at a time and then stir in the flour. Finally stir in the dried mango and milk or juice.

Spoon the mixture into the paper cases and bake for 20–25 minutes or until a skewer comes out clean when pushed into the centre of a cake. Cool in the tray for 10 minutes before removing to a wire rack to cool completely.

To make the frosting, beat the butter until smooth, then gradually beat in the icing sugar and milk. Transfer half the frosting to another bowl and colour one half yellow and the other blue. Spread the icing over the cupcakes.

To decorate: Palm trees cut from green and brown sugarpaste icing, suns cut from yellow sugarpaste and yellow writing icing, sun umbrellas cut from coloured sugarpaste and black writing icing, palm sugar.


  • Once the cupcakes are completely cool, using a piping bag and a nozzle of your choice, pipe the buttercream on the cupcakes. Decorate with some mango chunks.
  • Make sure the mango pulp is not too watery else it’ll thin out the buttercream.

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