Mango Key Lime Cupcakes

By Amanda Mears
@AmandaMarie

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

Rating:

★★★★☆ 8 votes

Comments:

71 Comments

Serves:

36 cupcakes

Prep:

25 Min

Cook:

45 Min

Method:

Bake

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!

Ingredients

1 box: duncan hines coconut cake mix
1 c: sugar
1 c: flour
1 c: sour cream
1/2 c: water
4 Tbsp: vegetable oil
1: mango (pureed) (about 1c worth)
4 large: eggs
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: butter
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

How to Make Mango Key Lime Cupcakes

Step-by-Step

1For 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.
2For the Filling

in a medium saucepan, combine all ingredients and wisk over med/high heat until mixture thickens, take off heat cover and chill.
3For 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.
4Putting 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)