Mango Key Lime Cupcakes

Name: Mango Key Lime Cupcakes
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 36 cupcakes
Cuisine: American
Ingredients: 1 box Duncan Hines coconut cake mix; 1 c sugar; 1 c all-purpose flour; 1 c sour cream; 1/2 c water; 4 Tbsp vegetable oil; 1 mango (pureed) (about 1 cup worth); 4 large eggs; FOR CUSTARD FILLING; 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 vanilla pudding; FOR FROSTING; 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 1 cup powdered sugar; 2 tsp key lime zest

By Amanda Mears
@AmandaMarie

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

Blue Ribbon Recipe

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! The Test Kitchen

Rating:

★★★★☆ 8 votes4

Comments:

71 Comments

Serves:

36 cupcakes

Prep:

25 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 box

Duncan Hines coconut cake mix
1 c

sugar
1 c

all-purpose flour
1 c

sour cream
1/2 c

water
4 Tbsp

vegetable oil
1

mango (pureed) (about 1 cup worth)
4 large

eggs
FOR CUSTARD FILLING
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

vanilla pudding
FOR FROSTING
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 1 cup powdered sugar
2 tsp

key lime zest
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How to Make Mango Key Lime Cupcakes

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. Whisk 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. 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 the 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 frosting in piping bag with whatever tip you would like and frost away. Garnish with key lime zest (or sugar sprinkles).