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Mango Key Lime Cupcakes

These delightful Mango Key Lime Cupcakes combine tropical mango and zesty key lime flavors in a moist, fluffy cake topped with a cream cheese frosting. Perfect for a summer party or a sweet treat any time of the year!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 mixing bowl
  • 1 electric mixer or whisk
  • 1 cupcake pan
  • 1 cupcake liners
  • 1 measuring cups
  • 1 measuring spoons
  • 1 spatula
  • 1 cooling rack

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter Softened
  • ½ cup milk
  • 2 large eggs
  • 1 cup ripe mango puree Fresh or canned
  • Zest of 2 key limes
  • 1 tablespoon key lime juice
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 8 oz cream cheese Softened
  • ½ cup unsalted butter Softened
  • 3 cups powdered sugar
  • 1 tablespoon key lime juice
  • Zest of 1 key lime for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  • In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add in the eggs, one at a time, beating well after each addition.
  • Mix in the mango puree, milk, lime zest, and lime juice until fully combined.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined and evenly moist.
  • Evenly distribute the batter into the cupcake liners, filling them about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
  • While the cupcakes cool, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
  • Gradually mix in the powdered sugar, then add the key lime juice until well combined.
  • Once the cupcakes are fully cooled, frost them generously with the cream cheese frosting.
  • Garnish with lime zest on top of each cupcake for a refreshing touch.

Notes

For best results, use ripe mangoes to make fresh puree.
If you prefer a denser cupcake, reduce the baking powder by ¼ teaspoon.
These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.