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.