These amazing cupcakes combine the flavors of mango and coconut for a tropical flair. The buttercream frosting is made with a fresh mango reduction for a superb taste of mango. The vanilla cupcake is moist, rich, and buttery with a hint of coconut.
This is one of my first recipes from when I first started this blog. It’s a fan favorite and a family favorite as well. I’ve recently started to adjust this recipe slightly to give it better and more consistent results. The biggest change I made was to the buttercream. The original recipe uses fresh mango puree, and while the taste was there, it wasn’t as prevalent as it could be. So I’ve updated the recipe to use a fresh mango reduction for more flavor and a thicker consistency.
Why this recipe is so great:
- It has the best mango buttercream. Instead of just using mango juice or mango extract, I pureed a heaping cup of fresh diced mangoes, cooked it down to half a cup, and used it in the buttercream. Using the reduction gives the frosting a natural mango flavor that really shines through without having to use an extract. It gives the buttercream a beautiful bright orange color as well without having to use any food coloring. The reduction also helps thicken the frosting and makes it more stable.
- The cupcake is super easy to make. It’s all done by hand so there is no need to get out that heavy stand mixer.
- The recipe is easily adaptable. You can substitute the coconut yogurt with plain, vanilla or even sour cream if coconut is not your thing. You can also use canned mango pulp or frozen mangoes if fresh mangoes are not readily available where you are.
How to make mango cupcakes:
- You start by tossing together all the dry ingredients.
- In another bowl, whisk the melted butter with the sugar.
- Mix in the rest of the wet ingredients. Then stir in the dry ingredients.
- Divide the batter into a baking pan lined with cupcake liners, and bake.
- Once the cupcakes have cooled, beat the butter until light and fluffy. Mix in the mango reduction, vanilla, and salt.
- Then mix in the powdered sugar until smooth.
- Use room temperature ingredients. Because this recipe uses melted butter, it’s important that all refrigerated ingredients like your eggs, yogurt, and milk are at room temperature before you start. This prevents your butter from solidifying again.
- Select ready-to-eat ripe mangoes for the best flavor. Use mangoes that are fragrant and give a little, which is a sign of ripeness. Hard mangoes will lack flavor and sweetness, and will also be hard to peel and cut. For more information, here’s a great article from Saveur on How to Pick the Perfect Ripe Mango.
- What type of mango is best for this recipe? I recommend Ataulfo mangoes because they are sweet, have great flavor, and their soft texture makes it easy to puree. Depending on the size of them, you’ll need 1-2 mangoes to yield one cup for this recipe.
- Can these mango cupcakes be made without the egg? Yes, these cupcakes can be made eggless. Simply substitute the egg with 1/4 cup of unsweetened applesauce for best results.
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These tropical mango vanilla cupcakes are moist, buttery, and have a hint of coconut. The buttercream tastes fresh and sweet, and is bursting with mango flavor.
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Tropical Mango Vanilla Cupcakes
These tropical mango vanilla cupcakes are moist, buttery, and have a hint of coconut. The buttercream tastes fresh, sweet, and is bursting with mango flavor.
- Prep Time: 20 min
- Cook Time: 35 min
- Total Time: 55 minutes
- Yield: 12
- Category: dessert
- Method: bake
- Cuisine: American
- 1 heaping cup of fresh diced mangoes (see notes for substitutions*)
- 1 & 1/2 cups (188g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (114g) unsalted butter, melted and cooled
- 1 cup (200g) granulated sugar
- 1 large egg (or 1/4 cup of unsweetened applesauce)
- 1/4 cup (60ml) coconut flavored yogurt (see notes for substitutions**)
- 1/2 cup (125ml) milk
- 1 tsp vanilla
- 3/4 cup (170g) unsalted butter, room temperature
- 1/2 cup (125ml) mango reduction
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 4 cups (500g) powdered sugar
- Puree the diced mangoes until smooth using a blender. Measure out 1 cup and pour into a small saucepan.
- Bring the puree to a simmer on the stovetop over medium-low heat. While stirring frequently, let it simmer until it reduces to half the volume (15-30 minutes). Set aside to cool while preparing cupcakes and frosting.
- Preheat oven to 350°F and line a muffin pan with 12 paper liners.
- In a large bowl, toss together the flour, baking powder, baking soda, and salt.
- In a medium bowl, whisk the melted butter with the sugar. Mix in the egg, yogurt, milk, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Divide the batter into the 12 paper liners. Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely before frosting.
- Beat the butter until light and fluffy. Mix in the mango reduction, vanilla, and salt.
- Add in the powdered sugar, one cup at a time, mixing in between. Blend until smooth after adding the final cup of powdered sugar. Frost as desired.
*You can substitute fresh mangoes with canned mango pulp or frozen mango chunks. If using frozen mangoes, thaw and drain before pureeing.
**You can replace the coconut flavored yogurt with plain or vanilla yogurt, or sour cream if you prefer.
The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Place on the countertop for 1 hour to bring to room temperature before serving.
Keywords: mango cupcake recipe, mango buttercream recipe, coconut vanilla cupcake