Amanda Mears Recipe

Mango Key Lime Cupcakes

By Amanda Mears AmandaMarie

Recipe Rating:
36 cupcakes
Prep Time:
Cook Time:
Cooking Method:

Amanda's Story

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



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).
Tiffany Juniel t2juniel
Jul 8, 2013
This recipe was really good. I like many others could not find the coconut cake mix, so I too used coconut extract. I also used coconut crème pudding in the filling. I am interested in seeing if there is a way to take some of the oiliness out of the icing, however everyone I served these cupcakes to have enjoyed them.
Karen Harrison CockeyedCupcakes
Jul 6, 2013
Hi Elaine,
Just a note to answer your question about making the Key Lime cupcake mixture into a Birthday cake for your son's birthday.
I would follow the recipe for the key lime cupcakes. Using two 9 inch round cake pans as you would for any cake mix, grease & flour your pans. follow baking instructions on the cake mix box. It may take a little longer to bake, as the recipe calls for some additional flour, sugar etc. ( DO NOT FOLLOW INGREDIENTS ON THE CAKE MIX BOX-- FOLLOW THE RECIPE FOR THE CUPCAKES!) Bake as you would a regular cake mix, and when time to take from the oven, according to instructions, test it with a tooth pick, or if it is lightly brown and bounces back when lightly touched with your finger, it is done in the middle. Also, if you didn't read the other posts, be sure and use a small box of cook & serve pudding in the filling recipe and not the instant! I used instant the first time around, and it thinned out when put on med. high heat & never thickened up properly. The second time I used the cook & serve , they were delicious!!! And if you sprinkle the key lime sugar over the batter before you bake... yummy! Let me know how you like THEM. We love them... really refreshing in the summer.
Happy Baking, Karen, Cockeyed Cupcakes