Mango Cupcakes

MANGO CUPCAKES

In honor of my birthday, after sampling a week's worth of sweet desserts, Mango Cupcakes made the line up.  Below was the recipe my friend Heidi used to make the celebratory morsels.

Mango Cupcakes

Ingredients

1 box yellow cake mix (Pillsbury)

15 oz can of mangos

1/3  cup vegetable oil

3 egg whites

Butter Cream Frosting

1 stick of butter

2 teaspoons of vanilla

4 cups powdered confectioners sugar

3 tablespoons of mango concentrate

Decorations

Candy sprinkles 

DIRECTIONS 

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 20 regular-size muffin cups.   

2. In large bowl, beat cake mix, mangos, 1/3 cup reserved mango syrup, the oil and egg whites with electric mixer on low speed 30 seconds.  Beat on medium speed scraping bowl occasionally. Divide batter evenly among muffin cups.   

3. Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. 

4. In medium bowl, beat butter, powdered confectioners sugar, 3 tablespoons of mango concentrate and 2 teaspoons of vanilla on low speed until well blended.  Make sure you add the powdered sugar and liquid alternately using more or less until you get a nice consistency - fluffy and spreadable. 

 
5. Frost cupcakes and cover with sprinkles. Store loosely covered.

Mango Birthday Cupcakes

 These cupcakes were super moist and tangy!  Consider adding fruit to your cupcake batter!