Tropical Mango Cupcakes
Tropical Mango Cupcakes: Kick off your flip flops, relax and enjoy a tropical drink under a palm tree with these cute Tropical Mango Cupcakes! These delicious summer cupcakes have real mango and are topped with a light and fluffy mango flavored cream cheese frosting. Complete your summer party with these amazing luau cupcakes.
How to Make Edible Sand
- INGREDIENTS
- 6 ounces vanilla wafers (before grinding)
- 2 Oreo cookies
- DIRECTIONS
- Add the wafers and Oreo cookies to a food processor and pulse until cookies are finely ground.
- Take out any large pieces.
Did You Know?
FUN TROPICAL CANDY TOPPER:
Edible Mini Tropical Drink Cupcake Topper
FUN TROPICAL CENTERPIECE IDEA
Tips for a Tender Moist Cake or Cupcakes
- Good ingredients equals great taste. To send your guests straight to cupcake heaven use only the best ingredients. Like real butter, real vanilla and dark dutch cocoa.
- Never over bake a cupcake. You can never save an over baked cupcake. You’re doing it right when your cupcakes look slightly sunken, rather than peaked. Test them with a toothpick if you’re unsure–if no batter clings to the pick, they’re done.
- Mix batter with a light hand. Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven. If you over mix your batter, you collapse those bubbles. To avoid this mix on a low speed, stopping just as all ingredients blend.
- Let all ingredients come to room temperature before baking. All ingredients incorporate into batter mush more easily if they’re at similar temperatures.
- Baking in advance? Freeze cupcakes. If you’re baking to eat right away, we recommend storing cupcakes at room temperature. But if they’re for tomorrow, freezing will retain their moisture much better than leaving them on a counter overnight.
HOW TO STORE FROSTING
TIPS FOR A LIGHT AND FLUFFY FROSTING
- Good ingredients “real” butter not margarine
- Room temperature ingredients
- Be patient…you’ll need to whip the frosting at least 3 to 5 minutes (sometimes I do this step twice). This will allow air to incorporate into the butter and create the lightness you want.
- That’s it! It’s really not as hard as you might think.
MORE SUMMER CUPCAKE RECIPES
DIY CUPCAKE STAND IDEAS
Tropical Mango Cupcakes
Yield:
Makes 18 Cupcakes
Prep Time:
20 minutes
Cook Time:
23 minutes
Total Time:
43 minutes
Kick off your flip flops, relax and enjoy a tropical drink under a palm tree with these cute Tropical Mango Cupcakes! These delicious summer cupcakes have real mango and are topped with a light and fluffy mango flavored cream cheese frosting.
Ingredients
For the Cupcakes:
- 1 (3 ounce) mango flavored gelatin powder, divided
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ¼ cup milk
- 1 (20 ounce) jar mango slices (found refrigerated in produce section of your grocery store)
For the Mango Cream Cheese Frosting:
- reserved 2 teaspoons of mango flavored gelatin powder
- 1 (8 ounce) block cream cheese, softened
- ½ cup unsalted butter, softened
- ½ teaspoon vanilla extract
- 2 pounds powdered sugar
Instructions
For the Cupcakes:
- Preheat oven to 350°.
- Line cupcake tin with 18 cupcake liners and set aside.
- RESERVE 2 teaspoons of mango gelatin for frosting.
- In a medium bowl combine remaining mango gelatin powder, flour, baking powder and salt.
- Beat together the butter and sugar until fluffy.
- Add the vanilla and eggs one at a time until well combined.
- Add the flour mixture alternating with the milk.
- Mix until just combined.
- Spoon 1 tablespoon of batter into lined muffin tin.
- NOTE: This batter is thick. In order to spread the batter easily dip finger tips in water, then spread.
- Add 4 pieces of mango (approximately one slice.
- Top with another tablespoon of batter.
- NOTE: You'll need to use the same spreading method you did for the first layer.
- Bake 20 - 23 minutes.
- Cool on wire rack in cupcake pans.
- Frost with mango cream cheese frosting when completely cooled.
For the Mango Cream Cheese Frosting:
- Cream together the reserved mango gelatin powder, cream cheese and butter until fluffy.
- Add the vanilla; mix until well combined.
- Add the powdered sugar 1 cup at a time.
- Beat on medium until combined, turn on medium high and continue to beat another 3 minutes or until light and fluffy.
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These cupcakes are so amazing, and I love that you used painted candy palm trees and flip flops as your toppers.
Thanks Beth, I’ll take that as a HUGE compliment since your work is ALWAYS AMAZING! 🙂
This looks amazing!
Thanks Tally!