Timing worked out serendipitously for sure. Many weeks ago as I was planning the third recipe in my mango series, cupcakes were on my radar. What I hadn’t done was check the calender!
I was born on a Friday, a MONTH after my due date and weighing in at a whopping 10 lbs 12 oz!! – my poor mom. I arrived one day before my dad’s birthday, which, if I do say so myself, was perfectly planned. Instead of sharing a birthday, and thus a birthday cake, our family had birthday treats two days in a row. Mmm, mmm. Couldn’t be better.
Despite my mom being a great baker, given my love of birthdays and my love of cake- and as she’ll tell you, my independent streak- I started baking my own birthday cakes as soon as I was able. It’s a tradition I’ve fondly kept to this day and look forward to each year. I LOVE to dream up flavor options, and based on what I’m craving that week select an oldie but goodie- or try a new one.
This year it’s Mango Cupcakes, a brand-spanking new recipe, hot out of the oven you might say! AND you all are in for a treat. After perfecting these little beauties in the test kitchen – which of course involves lots of tastes- I can safely say they’re sure to go into regular rotation at our household, and I imagine yours as well.
- 8 ounces cubed mango about 1 1/2 cups
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 stick unsalted butter at room temperature
- 1 cup sugar
- 2 large eggs
- ¼ cup whole milk
For the Frosting:
- 6 tablespoons butter at room temperature
- 8 ounces cream cheese at room temperature
- 2 ¼ cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons mango puree left over from the cake
- Preheat the oven to 350 degrees. Fill a standard cupcake trays with cupcake liners and set aside.
- Make the mango puree. Place the mangoes in a blender or food processor and puree until very smooth. You will have enough puree for the cupcakes and for the frosting, which should be a little less than 1 cup.
- In a stand mixer, combine the softened butter and the sugar and beat with the paddle attachment until pale and creamy, about 2-3 minutes. Add the eggs one at a time, scraping down the sides to make sure they are fully incorporated.
- In a small bowl, whisk together the flour, baking powder and salt. In a separate bowl, combine the milk, vanilla, and 3/4 cup mango puree. Add the flour to the mixer, blending on low spead, scrape the bowl, then add the mango mixture. Be careful not to over mix, but ensure that the batter is well combined.
- If you have an ice cream scoop, it makes it easy to fill the cupcake liners. Otherwise fill them evenly with the batter. Bake for 20-22 minutes. A toothpick should come out with some moist crumbs. Cool fully before frosting.
For the Frosting:
- In a stand mixer, or using hand held beaters, cream the butter and cream cheese together until light and fluffy. Add the sifted powdered sugar ½ cup at a time. After it is incorporated, add the 2 tablespoons mango puree and vanilla. Beat just until combined. The frosting can be refrigerated for a few hours before using. Let soften and stir again before frosting the cupcakes. You can use an offset spatula to frost the cupcakes, or a piping bag (or homemade piping bag, by filling a ziplock bag with the frosting and snipping the corner off).