mango key lime cupcakes
I love fresh flavor profiles with the sweet and tart together. Refreshing and oh so yummy!
Blue Ribbon Recipe
These semi-homemade cupcakes are tender and moist with a tropical feeling that tastes like summer. The coconut cupcake flavor is subtle and pairs well with the pureed mango. Inside is a rich filling that's sweet and tart from key lime juice. The creamy frosting has mango puree and key lime juice to add to the tropical feel and bring all the elements together. They'd be perfect for a pool party or summer barbecue. They take a little time but are worth the effort.
prep time
4 Hr 25 Min
cook time
45 Min
method
Bake
yield
24 serving(s)
Ingredients
- CUSTARD FILLING
- 1 can sweetened condensed milk (14 oz)
- 3/4 cup whole or 2% milk
- 1/2 cup fresh squeezed key lime juice
- 2 teaspoons lime zest
- 1 package cook and serve vanilla pudding (3 oz)
- CUPCAKES
- 1 cup pureed mango
- 1 box Duncan Hines coconut cake mix
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 cup water
- 1 cup sour cream
- 4 tablespoons vegetable oil
- 4 large eggs
- FROSTING
- 1 cup butter
- 2 cups vegetable shortening
- 1 teaspoon vanilla extract
- 4 tablespoons fresh key lime juice
- 1/2 - 2/3 cups pureed mango
- 9 cans powdered sugar
- GARNISH
- 1 teaspoon key lime zest
- key lime slices
- sprinkles
How To Make mango key lime cupcakes
Test Kitchen Tips
We used two (2) 10oz bags of frozen mango, defrosted, for this recipe. We recommend storing these in the fridge. There will be more frosting than is needed. Feel free to cut the recipe in half. We did and used 1/4 cup of mango puree. If you can't find coconut cake mix, use a white cake mix and add 1 1/2 teaspoons of coconut extract.
-
Step 1For the custard filling, in a medium saucepan combine all ingredients. Whisk over medium/high heat until the mixture thickens. -
Step 2Transfer to a small bowl. Cover with plastic wrap, with the wrap touching the custard. Chill for 3 - 4 hours.
-
Step 3For the cake, puree the mangos in a food processor or blender. Preheat oven to 350 degrees F.
-
Step 4Mix the cake mix, sugar, and flour in a large bowl.
-
Step 5Add in the wet ingredients - water, sour cream, oil, mango, and eggs. Beat on low until mixed. Then beat on medium/high for 2 minutes.
-
Step 6Line 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.
-
Step 7Cool cupcakes for 10 minutes and then transfer them to a cooling rack. Cool completely.
-
Step 8For the frosting, combine butter, shortening, vanilla, lime juice, and mango in a large mixing bowl. Beat on high for 5 minutes.
-
Step 9Turn the mixer to low. Add the powdered sugar, little by little, until the mixture becomes thick and creamy and there are no lumps. Add more or less powdered sugar as needed for the desired consistency.
-
Step 10Once the cupcakes are cool, hollow out the center of the cupcakes.
-
Step 11Load the filling into a piping bag or resealable plastic bag and fill the center of each cupcake with the chilled filling.
-
Step 12Place frosting in a piping bag with whatever tip you like and frost away. Garnish with key lime zest, key lime slice, or sprinkles.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Fruit Desserts
Category:
Other Desserts
Keyword:
#coconut
Keyword:
#cupcake
Keyword:
#custard
Keyword:
#Mango
Keyword:
#key-lime
Collection:
Summer Desserts!
Collection:
Cupcake Collection
Method:
Bake
Culture:
American
Ingredient:
Flour
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes