Tropical Mango Vanilla Cupcakes (video)
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:
(the ingredient amounts are listed in the printable recipe card further below)
- 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.
Expert tips:
- 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.
FAQ:
- 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.
Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintTropical Mango Vanilla Cupcakes
- Prep Time: 20 min
- Cook Time: 35 min
- Total Time: 55 minutes
- Yield: 12
- Category: dessert
- Method: bake
- Cuisine: American
Description
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.
Ingredients
Mango Reduction
- 1 heaping cup of fresh diced mangoes (see notes for substitutions*)
Cupcakes
- 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
Buttercream
- 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
Instructions
Mango Reduction
- 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.
Cupcakes
- 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.
Buttercream
- 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.
Notes
*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.
Hi! Planning to make this with my daughter because we have extra mangoes at home. With the coconut flavored yogurt, can I use coconut yogurt? Meaning yogurt made from coconut vs. regular yogurt that is coconut flavored?
Sorry! I hope my question made sense.
Thank you!
Yes, your question makes total sense and yes, you can use yogurt made from coconut milk/cream. Please feel free to reply back if you have any other questions and I hope you enjoy the mango vanilla cupcakes!
I made this recipe with my daughter tonight and it turned out great! I added a smidge of fresh diced pineapple to the batter at the end, having added a little more flour at the start. I found that my buttercream was still pretty heavy even though it seemed pretty light and fluffy in the beginning. What’s the secret to a perfect, light buttercream?
Thanks!
Carlyn
Hi Carly,
I’m glad it turned out great and great idea adding the pineapples. As for the buttercream, you can whip it on high speed for about a minute to make it more light and fluffy. I hope that helps and have a great day!
Hi, I’ll be making these cupcakes soon as they look delicious and fresh mango season has started but wanted to ask : what can I substitute the eggs with as I want to make these eggless? What would be the best option applesauce, flaxseed meal, tofu? Thanks
Hi Lajjue,
I would suggest aquafaba (3 tbsp for every 1 egg) or flax egg (3 tbsp water with 1 tbsp flax meal for every 1 egg). I’ve never tried it myself but from what I’ve read online those are the best substitutes for baking.
Hello! how much vanilla if that’s what I’ll be usinig instead of coconut flavored yogurt? would it be 1/4 cup, too? thanks!
Yes, it would be the same amount. I hope you enjoy the cupcakes!
1/4 cup coconut flavored yogurt (or vanilla)
3/4 cup milk (I used whole milk)
1 tsp vanilla
so this means 1/4 cup Vanilla + 1 tsp vanilla if I don’t have coconut flavored yogurt, right? sorry I just want to make sure i didn’t misunderstand. thank you!
Hi Stella,
I can totally see the misunderstanding now. It should be 1/4 cup vanilla flavored yogurt and 1 teaspoon vanilla extract. Thanks for pointing that out. I have clarified in the recipe.
Do you know how to go about baking this if I was to bake it as a cake instead of cupcakes? Would the temperature and time be the same or different?
Hi RJ,
The temperature would be the same. Just extend the bake time until a toothpick inserted into the center comes out clean. Enjoy and please feel free to email me back if you have any other questions.
Hi! I want to try to make this for my sister’s bday, but she’s not a fan of coconut. Can I omit the yogurt overall in this recipe? And if I can’t then, what can I substitute instead of the yogurt? Thanks so much!
You can substitute it with sour cream or if it’s just the coconut flavor she doesn’t like than you can use vanilla or plain yogurt instead. I hope that helps and happy birthday to your sister!
Thank you 😊
I tried this recipe and I didn’t taste the coconut. 🙁 I think it’s because I used Greek coconut yogurt instead of the regular yogurt. I didn’t think it through since I typically buy Greek. But I will say it was very delicious. I used a frozen mango pulp and my icing was very flavorful, so good. I was wondering if I could use almond coconut milk in place of the whole milk?
I made this for my husband bday and he loved it. I topped it with raspberries and blueberries.
Thank you so much.
You’re very welcome Damarie, and thank you for your kind words. Yes you can use almond coconut milk if you’d like. Happy belated birthday to your husband!
Hello, will freeze dried mangoes work for the buttercream?
Actually that’s a great idea! It will keep the frosting nice and thick. I didn’t even know you can buy freeze dried mangoes. Thank you for your question:)
These cupcakes are perfect for summer so I decided to bake them today for my kids and it was a big hit!
I am planning on making this soon and I was wondering if I could use tinned mangos for the buttercream ?
You could. Just drain well and puree. Enjoy and have a great week!
Could mango juice work instead of tinned mangos ?
No, mango juice is too thin. Fresh, frozen or canned mangoes can be used for the buttercream.
Hi. I made these with coconut milk in place of the milk, they were a great combination with the mango.
Like a coconut and mango daiquiri 😊 recipe is a keeper!
Thanks so much for sharing
Hey Nic,
What a great idea with the coconut milk! Did you use coconut flavored yogurt as well? I’m going to try that (maybe with a splash of rum too). Thank you for your kind words and wonderful adaptation of the recipe:)
Do these cupcakes freeze well?? Wanted to make a layered birthday cake using this recipe. But wanted to make in advance and will it be ok to stack ?? Thanks in adavance
Hi Reem,
This cake recipe should be fine to make in advance and freeze. You should have no problems stacking it either. I hope that helps and feel free to email me back if you have any further questions. Enjoy and have a lovely week:)
I tripled this recipe and used yoplait mango strawberry yogurt. I needed to fill my cupcakes a little less as mine spilled over when they baked. I doubled the frosting and ended up with it still not thick, and I didn’t get the pretty yellow color. But they taste great!!
Hi Dianna,
I’m glad they tasted great and I love the idea of using the mango strawberry yogurt. I have to try that next time:)
I find with the frosting it really varies with the type of mango you use, how ripe and how juicy it is. I like to use Altaulfo mangoes that are ripe, but firm.
Hi,
Could I use mango flavoured yoghurt instead of coconut for the cupcakes?
Thank you 🙂
yes, mango flavored yogurt is a great idea. Enjoy:)
Hi I have to bake cupcakes for my cooking class and I need it for 12 ppl do you think this is a good recipe for it I’m super never eating and I’m making it in front of them but great recipe I’m a huge fan of mango
I mean nerves
Hi Cat,
Yes, I think if you make this for your class they are going to love you for it. Though I get nervous too, so I would make the recipe beforehand as practice before I make it in front of the class. Let me know if you have any other questions:)
Hi the cupcake was great but the frosting was a bit running and to sweet. I love the cupcake though.
Thank you for your honest feedback. Sorry the frosting was thin and too sweet for you, but I’m glad you enjoyed the cupcake:)
Do you think If I use boxed cake with the coconut yogurt it will still taste good ?
I’ve never tried it that way, but I think this flavour combination would work with any yellow or white cake mix.
Hi – Does the recipe above include the enhancements for the updated frosting? I just made this recipe and the cupcakes were great, but the frosting was a bit runny for piping in my opinion.
Hi SD,
Yes, the recipe has been updated for the frosting. I have found that some mangoes depending on the type and the ripeness are juicier than others, so that will effect the consistency of the frosting. Simply add more powdered sugar to get your desired consistency. I hope that helps and let me know if you have any further questions:)
Can you used canned puree?
Hi Elizabeth,
I have not used canned puree myself, but I don’t see why not because I think it has the same consistency fresh puree. So I would say go ahead an give it a try. Thank you for your question and enjoy:)
Just tried this recipe and it turned out great!!! absolutely loved the freshness of the mango buttercream and the whiteness of the vanilla cake!!! Thanks!
You’re welcome and thank you for your kind words. I’m glad you enjoyed them so much:)
Hi Lily
Totally trying this out in a couple of weeks. Just a quick question. How long will the buttercream last out of the fridge?
Thanks
Chinelo
Hi Chinelo, I would say a maximum of 12 hours to be safe because there is fresh fruit in it. I hope that helps, enjoy:)
hi i would like to make a small 6 inch cake with this recipe any idea what the conversion for a 6 inch tin x 4 inch depth tin would require
Hi Zeenie,
I’m guessing you would only need about half the recipe for a 6″ round cake pan. What I suggest is to make the recipe as is, fill your cake pan as needed and use the leftover batter to make some cupcakes. You are also going to need to extend the bake time accordingly. Thank you for your question and enjoy:)