Mango Cupcakes 2

This is one of the recipes I’ve created a long time ago.  I found it when I was going through  my files.  I’m glad I took pictures because I really don’t want to make them again just for photography purposes.  You can either use this recipe or the one I posted previously.  I will be sharing more of my previous creations as soon as I am able.  Enjoy baking.



Yield: 16 cupcakes

  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1/2 cup unsalted butter, softened at room temperature
  • 1 cup white sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup mango juice
  • 1 tablespoon mango essence
  • 1/4 cup sour cream

Preheat the oven to 325 degrees. Sift and whisk flour, baking powder, and salt in a bowl.  Set aside. Beat sugar and butter in a stand mixer at low speed. Add eggs one at a time. Beat until creamy.  Add the vanilla essence and sour cream and beat until just combined. Alternately, add the flour mixture and mango juice. Beat until fluffy.  Bake for 17 to 19 minutes.*  Let cool for a few minutes before removing them from the baking tin.  Cool completely in a cooling rack.  Prepare the frosting.


  • 1 lb. cream cheese, at room temperature
  • ¼ cup condensed milk
  • ½ cup butter, softened at room temperature
  • 1 cup powdered sugar
  • 1 tablespoon sour cream
  • 1 teaspoon mango essence

In a stand mixer, beat the cream cheese until smooth.  Add the butter and beat until combined.  Add the sour cream and mango essence and beat at slow speed until well incorporated.  Turn the mixer off and add the powdered sugar.  Beat at slow speed until sugar is well combined scraping sides and bottom of the bowl as needed.  Gradually, increase the speed and beat until smooth.  Add the condensed milk and beat until fluffy.  Frost the cupcakes using a decorating tip of your choice. I frosted these cupcakes using two different kinds of decorating tips (see above photo)  then topped with sugar flowers.

MANGO CUPCAKES*Note:  Due to variations on all ovens, baking time may require adjustments. 

Mango Cake

I took a cake decorating class because I wanted to bake and design my own cake. I also want to try different flavors of frosting in addition to chocolate and buttercream.  It really comes in handy on special occasions because there is something special about a  homemade cake rather than buying it somewhere else.  One thing I like about making my own cake is, I can adjust the sweetness.  I am not crazy about a cake that is overly sweet. It ruins a good perfect cake in my opinion.  I want my cake to be just right.

I have been so busy lately that I neglected to bake a cake for our anniversary.  My husband and I normally go out to eat and have a cake I made afterwards, but it didn’t happen this year and I felt guilty.  So, I had to make up for it and baked one today and have it for our dessert tonight.  Better late than never, right?

My husband prefers lemon flavor cake.  But he also likes coconut and mango.  He hasn’t tried mango flavor yet, so I decided to bake a mango cake.  He is in for a surprise.

While I was baking the mango cake, my children got very excited because I made a cake made with one of their favorite fruits, mango!


When I took it out from the oven, my oldest son wanted to eat the cake immediately.  Well, he settled for the top of the cake when I trimmed the cake to be iced.   Anyway, it’s in the fridge and waiting to be devoured.  I am definitely going to eat a piece  tonight.

Here’s the finish cake!  Mango cake frosted with Dulce De Leches icing. Happy Anniversary!


This cake is dense.  It is best serve in room temperature, not cold.  If you make it ahead of time and it’s been in the refrigerator for a while, you need to take it out from the fridge and let it set in room temperature for at least an hour or two before serving it to your guests. Yes, that’s the secret of this mango cake.  I didn’t want a large cake, so I used two 6-inch  pans.   Don’t use all the batter, otherwise it will overflow.  Fill the pans 3/4 full of the batter and use the rest for cupcakes.  That’s what I did.  The remaining batter was only good for two to three cupcakes.  Here’s a picture of  the Mango cupcake using the same icing decorated with sugar flower I also made.

You want a bite?  Mmm..good!

I know you have been waiting for the recipe, so here it is.


  • 1 1/2 cup all-purpose flour
  • 1 cup mango puree mixed with 1/4 cup water
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 1 stick butter, melted and cooled a little bit
  • 1 teaspoon vanilla essence
  • 1 cup sugar
  • 1 teaspoon mango essence
  • 1/2 cup Evaporated milk
  • Flesh of 1 large ripe manila mango; diced


  1. Preheat the oven to 350 degrees.
  2. Spray two 6-inch round pan with baking spray with flour generously.
  3. Sift and whisk the flour, baking powder, baking soda, and salt in a bowl.  Set aside.
  4. In a stand mixer, combine the eggs and sugar. Beat until well combined.  Add the vanilla, mango essence, mango puree, butter and milk.
  5. Beat in low or first speed until well combined about 30 seconds.
  6. Add the flour slowly.  Beat in low or first speed until well combined.  Continue to beat until smooth about 2 minutes.  Do not over beat or you will end up with a chewy cake.
  7. Pour batter into the pan and spread evenly with a spatula.
  8. Spread the mango pieces on top of the batter and press down with a spatula or you can fold it in.
  9. Bake for 30-35 minutes or until the top of the cake is golden brown and a toothpick inserted in the center comes out clean.
  10. Transfer to a cooling rack and let cool for 30-45 minutes or until the cake pulls away from the pan before removing from the pan.

Dulce De Leches Frosting

Look at how fluffy and smooth the icing is. Delicious!


  • 1 1/2 lb. cream cheese at room temperature
  • 1/2 can condensed milk  ( about 7 fluid oz.)
  • 3 tablespoons butter, softened at room temperature
  • 1/4 cup powdered sugar
  • 1-2 tbsp. whipping cream


  1. In a stand mixer with a paddle, beat cream cheese and butter together in high speed until smooth.
  2. Add the whipping cream 1 tablespoon at a time and continue to beat until well combined.
  3. Turn the mixer off and add the condensed milk.  Beat in low speed then gradually increase the speed to medium. Beat until creamy.
  4. Turn the mixer off and add the powdered sugar.  Beat in low speed until all sugar is incorporated then gradually turn the speed to high and beat until smooth and creamy like the one in the picture.


You can add some mango pieces in the icing and use the icing as a cake or cupcake filling.  You can also add 1/8 cup mango puree and 1 teaspoon mango essence omitting the whipping cream to make it a Mango frosting for your cakes and cupcakes.


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