Mango Key Lime Cupcakes
By
Amanda Mears
@AmandaMarie
4
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!
Rating:
★★★★☆ 8 votes4
Comments:
Serves:
36 cupcakes
Prep:
25 Min
Cook:
45 Min
Method:
Bake
Ingredients
-
1 boxDuncan Hines coconut cake mix
-
1 csugar
-
1 call-purpose flour
-
1 csour cream
-
1/2 cwater
-
4 Tbspvegetable oil
-
1mango (pureed) (about 1 cup worth)
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4 largeeggs
-
FOR CUSTARD FILLING
-
14 oz can(s)sweetened condensed milk
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3/4 cwhole or 2% milk
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1/2 cfresh squeezed key lime juice
-
2 tsplime zest
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1 pkgvanilla pudding
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FOR FROSTING
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2 sticksbutter
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2 cCrisco (vegetable shortening)
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1 tspvanilla extract
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4 Tbspfresh key lime juice
-
1/2-2/3 cpureed mango
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2 lb bagplus 1 cup powdered sugar
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2 tspkey lime zest
How to Make Mango Key Lime Cupcakes
- 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).
About Mango Key Lime Cupcakes
Main Ingredient: Flour
Regional Style: American
Collections: Summer Desserts! Cupcake Collection
Other Tag: For Kids
