So if you have extra mangoes, here’s a super easy recipe to make that will take you less time than a visit to the grocery store, with none of those nasty preservatives in a boxed cake mix. The mango icing is simply whipping cream, pureed mangoes and sugar and is delicious.
I made mini cupcakes and added chopped mango to the top, to make it looked pretty. You could also use a buttercream with some pureed mango in it as the frosting and/or dried mango on top. These would be a great addition to a Fourth of July menu.
Easy Mango Cupcakes
Course: DessertCuisine: South FloridaDifficulty: Easy15
minutes20
minutesThese cupcakes capture the taste of summer in a bite!
Ingredients
1 1/4 cup self rising flour
1 tsp baking powder
3/4 cup sugar
1/2 cup butter at room temperature
2 eggs
2 tbsp milk
2/3 cup diced mango or puree
- Mango Whipped Cream
1 cup heavy whipping cream, chilled
2/3 cup mango puree
1/3 cup sugar
Directions
- Preheat oven to 350 degrees. Line your muffin pan with cupcake liners.
- Cream the butter and slowly add the sugar and cream until the sugar is dissolved and batter is light and fluffy.
- Add the eggs, one at a time, to the mixture and beat well.
- In another bowl, measure the flour and the baking powder.
- Slowly pour into the wet mixture and mix well.
- Pour into pan and bake for about 20 minutes. Check by inserting a wooden skewer into them and if they come out clean, they are done. Remove from oven and let cool.
- Mango Whipped Cream
- Puree mango by putting in the blender until smooth.
- Beat whipping cream on medium speed for about five minutes, until soft peaks form.
- Add sugar. Add mango puree to the whipped cream.
- Keep refrigerated until ready to use. Add a dollop of whipped cream to the cupcake.
- Garnish with chopped mango, if desired. Serve immediately.
Recipe Video
Notes
- I found it perfect to use a little ice cream scooper to fill the cupcake liners. See video above.
- If you are making mini cupcakes, reduce the cooking time.
Happy Fourth of July to all!
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