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Mango Key Lime Cupcakes

Zesty Mango Key Lime Cupcakes You’ll Love to Indulge In

These Mango Key Lime Cupcakes combine the zesty flavor of key lime with the sweetness of mango, creating a delightful dessert.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup 2% milk Almond milk can be used for a dairy-free option.
  • ½ cup Key lime juice Freshly squeezed enhances flavor.
  • 1 cup Pureed mango Fresh or store-bought.
  • 1 cup Sugar Coconut sugar can be used for a lower-glycemic option.
  • 1.5 cups All-purpose flour Gluten-free flour can be substituted.
  • ¼ cup Water Coconut water can be used for extra flavor.
  • ½ cup Sour cream Greek yogurt is a great substitute.
  • ½ cup Butter Use unsalted to control salt levels.
  • 1 teaspoon Vanilla extract Almond extract can be used for a twist.
For the Frosting
  • ½ cup Vegetable shortening Can replace with softened butter for richer taste.
  • 2 cups Powdered sugar Keep extra on hand for consistency.
For the Filling
  • 1 cup Key lime custard Homemade is best, but store-bought can save time.
  • ½ cup Extra pureed mango Optional for swirling in frosting.

Equipment

  • Oven
  • mixing bowl
  • Muffin Pan
  • measuring cups
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather mixing bowls, measuring cups, and a muffin pan.
  2. Combine sugar and all-purpose flour in a large mixing bowl. Gradually whisk in the 2% milk until smooth.
  3. Add key lime juice, sour cream, and softened butter to the bowl. Blend until creamy.
  4. Gently fold in the pureed mango until evenly distributed.
  5. Fill muffin pan cups about two-thirds full with batter. Line with cupcake liners if desired.
  6. Bake for 25 minutes or until golden and a toothpick comes out clean.
  7. Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Prepare key lime custard filling as per instructions. Allow to cool.
  9. Create a hole in the center of each cooled cupcake and fill with key lime custard.
  10. Beat together vegetable shortening and powdered sugar until smooth to make frosting.
  11. Mix remaining pureed mango and vanilla extract into the frosting until combined.
  12. Frost each filled cupcake generously, showcasing the vibrant mango frosting.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 100mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Always use fresh key lime juice for best flavor. Ensure butter is at room temperature for a smooth batter. Store leftovers in an airtight container to keep fresh.

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