Mango cupcakes recipe

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makes: 12
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 25 min

Nutrition per portion

RDA
Calories 284 kCal 14%
Fat 18g 26%
  -  Saturates 11.4g 57%
Carbohydrates 28g 14%
  -  of which Sugars 21.5g 24%
Protein 2.4g 5%
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  • Mango and coconut pair perfectly together in this mango cupcakes recipe. Prepare these cupcakes in just 10 minutes.

    The juicy mango really adds a fresh flavour and moist texture to these mango cupcakes. Textured with desiccated coconut, these tropical cupcakes are bursting with a fruity taste. A simple buttercream completes this cupcake recipe.

    Ingredients

    • 4oz softened unsalted butter
    • 4oz caster sugar
    • 2 eggs
    • 4oz self-raising flour
    • 1tsp baking powder
    • 1oz desiccated coconut
    • 1 mango, chopped
    • For the buttercream:
    • 4oz unsalted butter, softened
    • 4oz icing sugar
    • Mango or raspberry puree (optional)
    • Desiccated coconut, toasted coconut strips, dried or fresh mango (optional)

    Method

    • Preheat the oven to 180°C/350°F/Gas mark 4 and line a 12 hole muffin tray with cases. Beat the butter, sugar and eggs in a bowl until light and fluffy.

    • Add the dry ingredients and mix thoroughly. Mix in chopped mango, reserving some for decoration.

    • Spoon the mixture into the muffin cases. Pop in the oven and bake for 25 minutes. Remove and allow to cool on a wire rack.

    • For the buttercream, beat the butter for a few minutes until soft and add in the icing sugar.

    • Pipe or spread buttercream onto the cooled cupcakes. Decorate with reserved mango or dried mango strips, desiccated or toasted coconut.

    Top tips for making mango cupcakes

    If you’re not a fan of coconut, try this recipe with ground almonds instead and decorate with flaked almonds. Store in an airtight container for up to two days.

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    Hummingbird Bakery’s vanilla cupcakes recipe
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