Mango Key Lime Cupcakes

Amanda Mears Recipe

By Amanda Mears AmandaMarie

36 cupcakes
Prep Time:
Cook Time:

I love fresh flavor profiles with the sweet and tart together. Refreshing and oh so yummy!

Blue Ribbon Recipe

Notes from the Test Kitchen:
So creamy, so moist, so delicious! What a terrific flavor combination.

NOTE: We were unable to locate the coconut cake mix that Amanda uses, but had great luck using a white cake mix and adding just 1 1/2 teaspoons of coconut extract. Enjoy!


1 box
duncan hines coconut cake mix
1 c
1 c
1 c
sour cream
1/2 c
4 Tbsp
vegetable oil
mango (pureed) (about 1c worth)
4 large
14 oz can(s)
sweetened condensed milk
3/4 c
whole or 2% milk
1/2 c
fresh squeezed key lime juice
2 tsp
lime zest
1 pkg
vanille pudding
2 sticks
2 c
crisco (vegetable shortening)
1 tsp
vanilla extract
4 Tbsp
fresh key lime juice
1/2-2/3 c
pureed mango
2 lb bag
plus 1c powdered sugar
2 tsp
key lime zest

Directions Step-By-Step

For The Cake

Directions: preheat oven to 350 degrees. Mix together the cake mix, sugar and flour in a large mixing bowl. add in wet ingredients: water, sour cream, oil, mango and eggs. beat on low until mixed then bet on medium/high for 2 minutes. line cupcake pan with paper cups and fill 2/3 way full with batter. Turn oven down to 325 degrees and bake for about 25-35 minutes or until a toothpick comes out clean.
For the Filling

in a medium saucepan, combine all ingredients and wisk over med/high heat until mixture thickens, take off heat cover and chill.
For the Frosting

combine butter, shortening, vanilla, lime juice and mango in a large mixing bowl and beat on high for 5 minutes. Turn mixer to low, Add the powdered sugar little by little until mixture becomes thick and creamy and there are no lumps. add more or less powdered sugar as needed to get desired consistency.
Putting the Cupcake together

Once the cupcakes are cooled and the custard is chilled, place the custard in a piping bag with a large tip (I use wilton #12 tip). Poke the tip 2/3 of the way into the cupcake and gently squeeze filling into the center of the cupcake being careful not to bust the cupcake, the filling should push the tip up and out the top of the cupcake as it fills the center. Do this for every cupcake. Place rosting in piping bag with whatever tip you would like and frost away. Garnish with key lime zest (or sugar sprinkles)

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tags: For Kids, Healthy

You May Also Like:



faith heidsma faithheidsma
Jun 11, 2015
Do NOT!! follow the frosting instincts told me not to, but I did, and now have a LARGE mixer bowl full of frosting, enough for three cakes, plus it isn't fluffy enough to pipe. Will likely take half of whats in the bowl and add MORE powdered sugar to use for these.
Jan 26, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
Patricia Eiseman PattyE
May 25, 2014
This recipe sounds so delicious, I can't wait to try it. Can I use this to make a cake instead of cupcakes?
Bobby Webb Bobdoescooking
Jan 19, 2014
Hi Amanda, I would like to invite you to my discussion group. It's called, "EVERYTHING MEXICAN". Just click hope to see you there. Bobby
Mary Gonzalez margoz
Aug 26, 2013
I made these but wasn't really satisfied with the taste of the cake (cup). I wonder if anyone can tell me why you need to add flour to a cake mix? It did nothing for mine but dry it out and it was tasteless. Even with all the added ingredients. I used my own butter cream frosting (adding half cup of lime curd) and the filling was 4 oz of mascarpone cheese to 4 oz (approx) lime curd (homemade).