Mango Lime Cupcakes

Mango-Lime Cupcakes | urbanbakes.com

I don’t make cupcakes nearly as often as I thought I would when I first started this blog.  It kind of just… “phased out” sort to speak as my interest to delve into more “complex” sweets grew larger.  It wasn’t until I came across a recipe that uses real mangos and limes and thought to myself, “what an interesting combination for a cupcake plus, it will help rid some of my soon-to-be-expired ripe fruits.”

I gotta tell ya, I’m really glad I made these.  It was such a pleasant surprise to finally taste a refreshing fruity cupcake for a change.  With all the chocolate and boozed up treats that’s so common during the beginning months of the year, this light and refreshing flavor had me go straight to summer.  In addition, this recipe also gave me an appreciation for mangos as I was never fond of them until I tried it here.

Mango Lime Cupcakes | URBAN BAKES

Just as a random question, I’m curious to know, do you know how to cut a mango?

I was never crazy about this fruit but I bought it to use for a mango salsa salad for a dinner party I threw earlier in the week.  My grandparents love mangos so I wanted to keep them happy with something familiar.  Then, it dawned on me moments before my guests arrived, I didn’t know how to cut a mango.  Since I already knew the skin was inedible I quickly made the decision to peel it just as you would with a carrot.  Some people may find this technique to be okay but when I’m nervously on a race against time, I don’t always pay close attention to what I’m doing.  As a result, without even noticing what I was doing wrong, I ended up squeezing the crap of out of the mango (literally) and this slippery sucker’s juice was everywhere!

My goal was to chop the flesh into small cubes but by the end of me fiddling with the poor thing, it looked like it had been through a slow death.  I knew the next time I handle this fruit, I better learn how to properly cut it.  It doesn’t take a genius to know how but I really didn’t know where to start.  So for those of you like me, who have never worked with mangos, here’s the link I used to learn.

As a side note, see what the first word is that comes up in the YouTube search bar when type the words “How to cut a”.   Was it mango?! 

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Mango Lime Cupcakes | URBAN BAKES

Mango Lime Cupcakes


  • Author: Connie
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 2 dozen 1x

Ingredients

Scale

CUPCAKE

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1/3 cup milk
  • 1 teaspoon grated lime peel
  • 1/2 cup finely chopped mango

FROSTING

  • 1/4 cup unsalted butter, softened
  • 2 cups confectioners sugar
  • 12 tablespoons fresh lime juice
  • 1 teaspoon grated lime peel
  • 1 tablespoon of finely sliced mango

Instructions

  1. Heat oven to 350 degrees F. Line a mini paper baking cup in each of the 24 mini cupcake wells; set aside.
  2. In a small bowl, mix flour, baking powder and salt; set aside.
  3. In medium bowl, cream butter and sugar until light and fluffy. Mix in 1 egg at a time.
  4. Alternately add in flour mixture and milk, mix just till combined. Stir in grated lime and mango slices. Pour evenly into baking cups.
  5. Bake 10 to 12 minutes or until a toothpick inserted in center comes out clean. Cool completely before frosting.
  6. Meanwhile, in a medium bowl, beat butter until light and fluffly.
  7. Gradually beat in confectioners sugar and lime juice until desired consistency.
  8. Frost cupcakes using a star tip (I used Ateco 16) in a piping bag.
  9. Garnish with fresh grated lime and a slice of mango. ENJOY!

Mango-Lime Cupcakes recipe was adapted from (p.308) Betty Crocker’s The Big Book of Cakes.

4 thoughts on “Mango Lime Cupcakes”

  1. How did you get 2 dozen cupcakes??? I got 10 cupcakes total, and they were small. I followed the recipe exactly, smallest amounts of flour and sugar I’ve ever used in a cupcake recipe. Recipe called for 1 cup flour and ⅓ cup sugar for 2 dozen cupcakes, so I wasn’t really surprised it made less than a dozen. Oh well, bummer.

    1. Hi Christine,
      The instructions call for mini baking cups. When dividing the batter equally, up to 2 tablespoons of batter per baking cup is used and this is how 2 dozen was achieved. Hope what you have made was good.

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