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Prep Time20 minutes
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Cook Time20 minutes
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Serving12
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Serv Size1 piece
So I had a couple of mangoes from Grampa’s (they are the absolute best), and since the boys had already had their share, I wanted to use up the rest before they could sneak any more and upset their stomachs! I decided to make some mango cupcakes, and what started as a casual family treat to finish up the mangoes ended up being something I just had to share. Using just mango pulp and a hint of vanilla, these cupcakes turned out super-soft, moist, and bursting with that heavenly mango flavor. Honestly, I might have eaten more than my fair share myself! 😄
I often bake these during mango season, and they’ve become a bit of a favorite for the kids. While I kept these simple, I can already imagine how incredible they’d be with a swirl of fresh cream or even a mango-flavored frosting, taking them from delightful to absolutely indulgent. Perfect for a casual weekend treat or whenever mango cravings strike, these cupcakes are a little bite of sunshine in every mouthful!
Ingredients
Directions
These mango cupcakes are quick to whip up, and the batter comes together in just a few simple steps. The vibrant and fragrant aroma when you spoon the mango-filled batter into the liners will immediately make you too impatient to wait till the baking is done! Baking them is easy, and the smell will make your kitchen feel like mango heaven in no time.
Beat the Eggs and Vanilla: In a mixing bowl, beat the eggs together with the vanilla extract until the mixture turns light, airy, and fluffy.
Cream the Butter and Sugar: In a separate bowl, cream the butter and caster sugar together until smooth and well-blended.
Combine Eggs with Butter-Sugar Mixture: Gently fold the beaten eggs into the creamed butter and sugar mixture. Beat just until everything is evenly incorporated, taking care not to deflate the eggs.
Add the Dry Ingredients: Sift together the flour, baking powder, and baking soda. Gradually fold this dry mixture into the wet batter until fully combined. Be careful not to over-mix to keep the cupcakes light and tender.
Incorporate Mango Purée and Oil: Add the oil and mango purée to the batter, folding gently until just combined. The mango adds natural sweetness and moisture, giving the cupcakes their signature flavor.
Fill the Cupcake Liners: Spoon the batter into cupcake liners, filling each about three-quarters full. This allows room for the cupcakes to rise evenly without spilling over.
Bake the Cupcakes: Bake in a preheated oven at 360°F (gas mark 4) for about 20 minutes, or until a wooden pick inserted into the center comes out clean. The tops should be lightly golden and springy to the touch.
Serve and Enjoy: Let the cupcakes cool slightly before serving. Whether you enjoy them on their own or topped with whipped cream, custard, or a drizzle of mango puree, each bite is bursting with soft, moist mango goodness!
Conclusion
Once baked, these cupcakes are soft, moist, and packed with sweet, fruity mango flavor. Perfect for a casual family treat or to impress friends during mango season, they’re delightful on their own or paired with whipped cream, custard, a drizzle of mango purée or even a scoop of ice cream. Simple, refreshing, and utterly irresistible, these cupcakes will disappear faster than you can say “Mango!”
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