Mango Cupcakes With Mango Buttercream Frosting
Try this Mango Cupcakes With Mango Buttercream Frosting recipe, or contribute your own.
Try this Mango Cupcakes With Mango Buttercream Frosting recipe, or contribute your own.
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups all purpose flour
- 1 tsp pure vanilla extract
- for mango cupcakes:
- 1 tsp cardamompowder
- sift all the ingredients into a bowl and set aside
- in another bowl beat together until well-mixed:
- 1 1/2 cups mango pulp or puree
- 1/3 up canola oil
- 2/3 up granulated sugar
- for mango buttercream frosting:
- 8 tbsp (1 stick) vegan butter like earth balance
- 8 tbsp vegetable shortening
- 2 cups powdered sugar (i’ve seen recipes that use more th you might try adding more. but 2 cups, i found, was just perfect).
- 1/4 up mango pulp or puree
- Carbohydrate 12.6007078226465 g
- Cholesterol 25.6585277766732 mg
- Fat 16.4774925296896 g
- Fiber 0.42010864996445 g
- Protein 2.13613601754781 g
- Saturated Fat 8.39625120072803 g
- Serving Size 1 1 Serving (48g)
- Sodium 69.1465351794837 mg
- Sugar 12.1805991726821 g
- Trans Fat 0.969371749143226 g
- Calories 209 calories
Step-by-step
- Add the wet ingredients to the dry ingredients and mix with a whisk just until you have a smooth batter. Do not overmix or overbeat.
- Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners.
- Smooth down the tops with the back of a spoon or spatula or you will have a lumpy top (it’ll still taste delicious, though :) )
- Bake in a preheated 350-degree oven about 27 minutes or until a toothpick inserted in the center comes out clean.
- Cream together the butter and shortening until they are fluffy, about 1 minute.
- Now add the mango puree and vanilla and half the sugar. Beat until mixed, then add the remaining sugar and beat until mixed. This should take no more than 2 minutes altogether.
- Frost the cupcakes after they’ve cooled completely.
A Busy Mom's Sweet Escape: Mango Cupcakes
Life as a working mom is a whirlwind. Between school runs, work deadlines, and trying to squeeze in a little "me time," finding the energy for elaborate baking projects often feels impossible. But sometimes, a little sweetness is just what you need to recharge. These mango cupcakes aren't just delicious; they're a surprisingly manageable treat, perfect for a weekend baking session or a quick weeknight pick-me-up. The vibrant mango flavor is a welcome burst of sunshine, and the creamy frosting adds a touch of luxury without the fuss.
I discovered this recipe a few months ago, when my daughter’s soccer practice ran later than expected, and I was facing the familiar exhaustion of a long day. Instead of resorting to takeout, I remembered a half-forgotten bag of mangoes in the fruit bowl. Inspiration struck – mango cupcakes! The beauty of this recipe is its simplicity. The ingredients are readily available, and the process itself is surprisingly straightforward, even for a novice baker like myself. There's no complicated layering or intricate decorating – just simple, delicious cupcakes that deliver a big taste of joy.
The mango puree is the star of the show, adding a sweet and tangy twist to the classic cupcake base. I love using fresh mangoes, but you can certainly use frozen ones if that's what you have on hand. Just make sure to thaw them thoroughly before blending. The cardamom adds a subtle warmth that complements the mango perfectly, creating a flavor profile that’s both unique and comforting. The buttercream frosting is the perfect finishing touch – light, fluffy, and intensely mango-flavored. It's surprisingly easy to make, requiring minimal ingredients and even less effort.
Beyond the delicious taste, these cupcakes are incredibly versatile. They’re perfect for a casual afternoon tea, a celebratory gathering, or even just a little treat to brighten up a hectic week. They transport beautifully, making them ideal for potlucks or picnics. I've even been known to pack a couple in my lunchbox for a midday energy boost! More than just a recipe, these mango cupcakes have become a little ritual for me, a small act of self-care that reminds me to pause, breathe, and enjoy the simple pleasures in life. They are a testament to the fact that even the busiest of lives can find room for a little sweetness, and a whole lot of deliciousness.
So, if you’re a busy mom, a stressed-out professional, or simply someone looking for a delightful and manageable baking project, give these mango cupcakes a try. I promise you won't be disappointed. The vibrant color and irresistible aroma alone are worth the effort, but the flavor? Oh, the flavor is simply divine. It’s a little slice of sunshine in a cupcake, a perfect reminder that even in the midst of chaos, there’s always time for a sweet escape.
Tips and Variations:
- For a richer flavor, use full-fat coconut milk instead of canola oil.
- Add a sprinkle of chopped pistachios or toasted coconut flakes to the frosting for extra texture and visual appeal.
- Experiment with different spices. A dash of ginger or cinnamon could add an interesting twist.
- Make them mini! These cupcakes work wonderfully in a mini muffin tin.
- Get the kids involved! Baking is a great way to spend quality time with your little ones.
Enjoy!
