Go Back
Mango Lassi Cupcakes

Mango Lassi Cupcakes

Sconce&Scone
Prep Time 10 mins
Cook Time 25 mins
Cooling Time 30 mins
Total Time 1 hr 5 mins
Course Dessert
Servings 12

Equipment

  • Stand Mixer or Hand Blender

Ingredients
  

  • 1/2 cup butter unsalted
  • 1/2 cup oil flavorless
  • 3/4 cup sugar
  • 1/4 cup mango pulp or mango nectar
  • 3 eggs room temperature
  • 1 1/2 cups flour all purpose
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

For the mango frosting

  • 1 cup cream cheese softened
  • 1/4 cup mango pulp
  • 1/4 cup icing sugar
  • 1 cup heavy cream chilled
  • pinch salt

Instructions
 

  • Preheat your oven to 360 F. In medium bowl whip the butter, sugar and oil till combined. You can use a hand mixer, stand mixer or just a plain old spatula, either get the job done. Add in the mango juice/pulp and mix well. Then add in the eggs, one at a time, and mix just until combined. 
  • Sift in the flour, baking powder and salt. Fold until the mixture is smooth. Then divide your batter into 12 lined cupcake tins. These cupcake are more like muffins in that they rise more than cupcakes, so make sure you use cupcake liners to avoid any messes. Then just bake for 16-20 minutes, or until the cupcakes are a light golden brown and a toothpick inserted in the center comes out clean. Cool completely before frosting.
  • Decorate with mango frosting, shredded coconut, fresh mango slices and enjoy! These are great to make for small summer picnics, ramadan treats and even more perfect for Eid! Once you try these you’ll know that it’s possible to have your cake AND eat it too! Sorry, I couldn’t help myself.

Mango Frosting

  • I used my stand mixer, but a hand mixer works great. Add the cream cheese and icing sugar and whip until smooth. Then add the mango juice/pulp and pinch of salt and whip just until combined. 
  • Add in the chilled whipping cream and whip until soft peaks form. The frosting will not get to stiff peaks because of the addition of mango, but it will hold soft peaks. Transfer to a piping bag and pipe onto the cooled cupcakes. You can even use a spatula to spread the frosting over the cupcakes. If you enjoy extra frosting on your cupcakes double this recipe.

Notes

I do not recommend using fresh mangoes for this recipe. if you only have fresh mangoes, blend the pulp into a smooth puree, and you may have to add 1/4 cup more sugar to your batter to make up for the lack of sweet mangoes. 
If you decide to use a loaf pan or bundt pan, adjust the baking time. You can use this recipe as a guide
Always cool the cupcakes or cake completely before adding your frosting. Store leftovers in an airtight container in the fridge. The dairy in the frosting requires refrigeration. If you haven't added the frosting you can keep the cake/cupcakes in an airtight container at room temperature. 
 
Keyword Mango cupcakes, Mango Lassi