You would think that as a 1st generation Indian, mango would be one of my favorite fruits. Yeah, it’s definitely…not. I don’t know- for some reason I’m just not into mango. I only like ‘kent’ mangoes, which come during the summer and are fiber-less. Otherwise, mangoes tend to be mushy and fiber-full.
I also think mango flavored things (at least in the US) are not good and taste more like peach if anything. However, I do think mangoes have a beautiful and vibrant color that will light up any dining table. Unlike me, my family, friends and boyfriend love mangoes and since mangoes are currently in season, I decided to create a mango flavored cupcake!
It was pretty easy to make and most of the ingredients are readily available at your grocery store. Let me just say for a person who doesn’t really like mango, these cupcakes were pretty awesome. I add some cardamom to cut the sweetness of the mango and add a bit of depth to the flavor. The mango puree used in this recipe is from an Indian grocery store, however it can be found in a regular grocery store or Asian supermarket. The mango extract is readily available at your regular supermarket.
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1/2 tsp baking soda
- ¼ tsp salt
- 1 1/2 sticks unsalted butter– at room temperature
- 2/3 cups granulated sugar
- 2 large eggs- at room temperature
- 2/3 cups plain yogurt- at room temperature
- 2 tsp mango extract/essence
- 1 cup mango puree
- PAM Baking Flavor
Mango-Cardamom Buttercream Frosting:
- 3 cups (more or less) confectioners sugar– sifted
- 2 sticks unsalted butter- at room temperature
- 1/3 cup mango puree
- 1 tsp mango extract/essence
- 1 tsp freshly crushed cardamom
- 1-2 tbsp milk- I used Skim Plus (optional)
Mango Drizzle (Optional):
- Reserved mango puree
- fresh mango slices
- crushed cardamom sprinkled
Preheat oven to 350 degrees. Place cupcake liners in a cupcake tray and spray with cooking spray.
1. Into a medium-sized bowl sift together flour, baking powder, baking soda and salt together and set aside. In a large mixing bowl, cream butter and sugar with a mixer on medium-high until light and fluffy. Add each egg one at a time, beating on low well after each addition, then beat in yogurt and mango extract.
2. While the mixer is on low, add flour mixture in about three batches, alternating with mango puree and beginning and ending with flour. BE CAREFUL not to over beat. Pour batter into cups, filling each about 3/4 the way up. Bake until a toothpick inserted in centers comes out clean, about 20-25 minutes. Cool completely on wire rack before frosting.
3. For the frosting: In a large mixing bowl, using a hand mixer, beat the butter for about 5 minutes until very light and fluffy. Add the mango puree and mango extract. Beat until combined. Slowly add the confectioners sugar until the frosting becomes thicker and stiff. Beat in the cardamom. If you desire a thinner frosting, add a bit of the milk- I added about 1 tbsp. Beat until well combined and desired thickness is achieved. Spoon into a piping bag and pipe onto your cooled cupcakes, drizzle on reserved mango puree and sprinkle with cardamom and a fresh slice of mango.
Makes 24 cupcakes
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