When mangoes went on sale this time around, I chose the cupcakes over the mango hot sauce and was surprised by just how much I liked them. The cake is incredibly moist, and the subtle mango pairs well with the more pronounced ginger flavor found in the cupcakes and in the frosting.
I substituted coconut for macadamia nuts in the cake and thinned my frosting with coconut milk. For a full coconut frosting, you could omit the ground ginger and add a teaspoon of coconut flavor extract.
The original frosting recipe also called for 1/4 cup of rum. I omitted the rum and got a fairly thick frosting that could stand when piped. If you want to incorporate rum, you may want to start with one or two tablespoons in place of the coconut milk and add more as needed for consistency.
To minimize baking frustration, 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, but I probably could have taken them a bit closer to the edge. Once baked, the cupcakes shrunk just a bit and the cupcake liners wanted to peel off.
For this reason, I think this cupcake recipe would bake especially well in an unlined mini muffin tin. The cake is full of rich flavor, so one or two bites is really all you need.
Mango cupcakes and ginger frosting are not likely destined to become a classic like yellow cake and chocolate frosting, but they are a nice break from the routine. If you find yourself with a ripe mango, these cupcakes are definitely worth a try. Enjoy!
Mango Cupcakes with Ginger Cream Cheese Frosting
Yield 10 cupcakes
For the Cupcakes
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup coconut
1 ripe mango, peeled and chopped
1/2 cup granulated sugar
1/4 cup canola oil
1/2 teaspoon apple cider vinegar
1/2 teaspoon almond extract
For the Frosting
1/2 cup cream cheese, softened
3 tablespoons butter, softened
1/2 teaspoon ground ginger
4 cups confectioners' sugar
2 tablespoons (coconut) milk, as needed
- Whisk together the flour, baking powder, baking soda, ginger, salt, and coconut and set aside.
- Use a blender or food processor to puree the mango until smooth.
- Transfer the mango to a large bowl and add the sugar, oil, apple cider vinegar, and almond extract.
- Fold in the flour mixture and mix until just combined.
- Line a muffin tin with paper liners and fill nearly to the top with batter.
- Bake at 350 degrees F for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- While the cupcakes cool, prepare the frosting.
- Mix the cream cheese, butter, and ginger until smooth.
- Add the confectioners’ sugar 1/2 cup to 1 cup at a time, beating well after each addition.
- Add the (coconut) milk one tablespoon at a time to thin the icing as needed.
- Continue to beat at high speed until light and smooth.
- Frost the cooled cupcakes and garnish with mango or toasted coconut if desired.