Mango Key Lime Cupcakes

2
Amanda Mears

By
@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 votes

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

How to Make Mango Key Lime Cupcakes

Step-by-Step

  1. 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.
  2. For the Filling

    In a medium saucepan, combine all ingredients. Whisk over med/high heat until mixture thickens. Take off heat, cover, and chill.
  3. 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.
  4. 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).

Printable Recipe Card

About Mango Key Lime Cupcakes

Main Ingredient: Flour
Regional Style: American
Other Tag: For Kids



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