Mango Cupcakes 012 Edited Mango Tango Cupcakes with Ginger Cream Cheese Frosting

When mangoes went on sale this time around, I chose the cupcakes over the hot sauce. I can confidently say they (the mango cupcakes and the mango hot sauce) are equally unique. In fact, I was surprised by just how much I liked these cupcakes. Yet I also know this is not a cupcake for everyone. The mango is subtle and works well with the ginger that really shines through, but it is certainly not destined to become a classic like yellow cake with chocolate frosting.

I was skeptical about the ginger both in the cupcakes and in the frosting. Even though I have developed a taste for it, I thought that was a lot of ginger. The two worked well together though, and each had enough flavor to stand on its own. Nothing bums me out more than a bite of tasteless cake that relies on its frosting for flavor or a dollop of frosting that tastes like airy wax.

Mango Cupcakes 019 Edited Mango Tango Cupcakes with Ginger Cream Cheese Frosting

I think this cupcake could pair well with quite a few different frostings. I substituted coconut for the macadamia nuts called for in the original recipe, so I also thinned my icing with a bit of coconut milk. To up the coconut flavor, one could easily omit the ginger and add a teaspoon of coconut flavor extract.

The original recipe actually called for 1/4 cup of rum in the frosting, which I omitted. With one to two tablespoons of liquid, the recipe below creates a fairly thick frosting that can stand when piped into a fairly tall top. When thinning frosting, I highly recommend adding any liquid just one tablespoon at a time, or the next thing you know you, will have a glaze.

As you have likely deduced by now, I messed around with this recipe a fair amount. The first thing I did was halve the ingredients. The original recipe called for a yield of 14 cupcakes, and the last thing I need is more than a dozen cupcakes sitting around. I didn’t really need the seven I anticipated, much less the 10 I actually got. I see a future for them as cake balls…

Mango Cupcakes 014 Edited Mango Tango Cupcakes with Ginger Cream Cheese Frosting

To make your baking life a bit less frustrating, take note that these cupcakes do not rise all that much and they bake with flat tops. I filled my cupcake liners just over 3/4 of the way full, and I probably could have taken them a bit closer to the edge given the baked cupcakes also seemed to shrink a bit.

They are incredibly moist – to be expected, I suppose, given pureed fruit and canola oil are main ingredients – so they do not like to keep their cupcake liners on once they cool. For this reason, I think this cupcake recipe would bake especially well in a mini muffin tin. Just pop them out and ice for a nice addition to a dessert platter. The moist cake is so densely rich with flavor, one or two bites is really all you need. The next time you find yourself with a ripe mango and you feel like making something sweet, these are definitely worth a try. Enjoy!

Mango Cupcakes 027 Edited Mango Tango Cupcakes with Ginger Cream Cheese Frosting

Mango Tango Cupcakes with Ginger Cream Cheese Frosting
Serves: 10
  • For the Cupcakes
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon ground ginger
  • ⅓ cup coconut
  • 1 ripe mango, peeled and chopped
  • ½ cup granulated sugar
  • ¼ cup canola oil
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon almond extract
  • For the Frosting
  • ½ cup cream cheese, softened
  • 3 tablespoons butter, softened
  • ½ teaspoon ground ginger
  • 4 cups confectioners' sugar
  • 2 tablespoons (coconut) milk, as needed
  • Optional Garnish
  • mango slices
  • toasted coconut
  1. Whisk together the flour, baking powder, baking soda, ginger, salt and coconut; set aside.
  2. Use a blender or food processor to puree the mango until smooth.
  3. Transfer the mango to a large bowl and add the oil, sugar, apple cider vinegar and almond extract.
  4. Fold in the flour mixture and mix until just combined.
  5. Line a muffin tin with paper liners and fill nearly to the top with batter.
  6. Bake at 350 degrees F for 16-18 minutes or until a toothpick inserted in the center comes out clean.
  7. While the cupcakes cool, prepare the frosting.
  8. Mix the butter, cream cheese and ginger until smooth.
  9. Add the confectioners’ sugar,1/2 cup to 1 cup at a time, beating well after each addition.
  10. Add the (coconut) milk one tablespoon at a time to thin the icing as needed.
  11. Continue to beat at high speed until light and smooth.
  12. Frost the cooled cupcakes and garnish with mango or toasted coconut if desired.

67E87027C4CC634217943A944D12A08F Mango Tango Cupcakes with Ginger Cream Cheese Frosting

Related posts: