Caramalized Mango Butter Cream Ginger Cupcakes Recipe

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Caramalized Mango Butter Cream Ginger Cupcakes



Ginger is not a really used ingredient in Cuba, however, I tweeked this to reflect a little bit of the island in me. You know by now that my recipes are not for the EASY at heart, but anything worth eating is worth waiting for. The frosting is just the most awesome I've ever made. I think this will be a great pre-holiday confection.

pinch tips: How to Measure Ingredients






1 Hr 35 Min


55 Min



1 c
1 c
granulated sugar
2 inch piece of fresh ginger, peeled and coarsely chopped


1 3/4 c
all purpose flour
1 tsp
baking powder
3/4 tsp
baking soda
1/4 tsp
1 Tbsp
ground ginger
2 tsp
ground cinnamon
1/4 tsp
ground cloves
1/2 stick
unsalted butter, melted
3/4 c
dark brown sugar
2 large
6 Tbsp
black strap molasses
3/4 c


2 Tbsp
unsalted butter
1 lb
unsalted butter, at room temperature, cut into small pieces
2 Tbsp
3 medium
ripe mangoes, peeled, pitted and coarsely chopped
6 large
egg yolks
3/4 c
granulated sugar
1/2 c
light corn syrup
1 Tbsp
madagascar pure vanilla extract
1/4 c
candied ginger, finely diced

Directions Step-By-Step

Bring all of the ingredients to a boil in a small saucepan and cook until sugar has melted and the mixture thickens slightly. Remove from heat and infuse for 30 minutes. Remove ginger just before using.
1).Preheat oven to 350 degrees F. Line 12-muffin cups with paper cupcake liners and spray the inside of each liner and the top of the pan with non-stick cooking spray.
2). Stir together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl.
3). Whisk together the melted butter, brown sugar, eggs, and molasses in a large bowl until blended. Add some of the water to batter then some of the dry ingredients to the batter. Continue alternating with the water and flour until everything is added and smooth.
4. Fill each paper liner with 1/3 cup of the batter, about 1/4" below the top of the liner.
5. Place into preheated oven and bake just until the tops feel firm and a toothpick inserted comes out clean, about 15 to 18 minutes. Remove from the oven and brush the tops liberally with some of the ginger syrup.
6. Allow cupcakes to cool prior to frosting.
1. Heat 2 tablespoons of butter in a large saute pan over high heat. Add the honey and the mangoes and cook until caramelized and soft. Transfer to a food processor and process until smooth. Pass mixture through a medium mesh strainer into a bowl.
2. In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
3. In a non-stick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to full rolling boil without stirring and cook until it reaches soft-ball stage (238-242 degrees F) on a candy thermometer. Immediately pour the mixture into a buttered measuring cup to halt the cooking.
4. Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for 5 seconds. Continue slopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
5. Add butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and slowly add the mango puree. Continue beating until combined.
6. Frost each gingerbread cupcake with the caramelized mango buttercream and sprinkle with candied ginger.

Note: You can pipe the frosting with a #848 French Star Tip just to make it interesting and pretty.

About this Recipe

Course/Dish: Cakes