Tropical Mango Cupcake

Ingredients

Dry Ingredients

• 120g all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Wet Ingredients

• 150g condensed milk
• 60ml vegetable oil
• 80ml warm milk
• 1 tsp vinegar
• 1 tsp vanilla extract

Frosting – Mango Buttercream

• 100g unsalted butter (soft)
• 180g icing sugar
• 3 tbsp mango pulp or puree (fresh or canned, strained if fibrous)
• 1 tbsp milk (if needed for consistency)

Garnish

• Fresh mango cubes
• Mint leaves or edible flowers (optional)

Tools

• Cupcake tray
• Paper cupcake liners
• Mixing bowls
• Whisk or electric beater
• Silicone spatula
• Measuring cups and spoons
• Piping bag with round or star nozzle
• Wire cooling rack
• Fine strainer (for mango pulp)

Recipe Overview

Tropical Mango Cupcakes are a celebration of sunshine and sweetness. The eggless vanilla sponge is light, fluffy, and provides a neutral base for the vibrant mango topping. The frosting is made with real mango pulp, whipped into a smooth buttercream that captures the essence of summer. Finished with juicy cubes of ripe mango, these cupcakes are refreshing, flavorful, and visually irresistible — ideal for poolside parties, summer gift boxes, or brunch trays.

Recipe Detail

This recipe begins with a simple eggless vanilla batter made by curdling milk with vinegar. The base bakes up soft and golden, making a perfect canvas for the fruity topping. The frosting combines butter, sugar, and fresh mango puree for a natural yellow tint and tropical flavor. Garnishing with fresh mango adds both color and freshness to every bite.

Steps to follow

1. Preheat the oven to 170°C and line a cupcake tray with paper liners
2. In a small bowl, mix warm milk with vinegar and let it curdle for 5 minutes
3. In another bowl, sift together all-purpose flour, baking powder, baking soda, and salt
4. In a mixing bowl, whisk together condensed milk, oil, vanilla extract, and the curdled milk
5. Gradually fold the dry ingredients into the wet mixture to make a smooth batter
6. Spoon the batter into cupcake liners, filling each about three-fourths full
7. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean
8. Let the cupcakes cool completely on a wire rack
9. For the frosting, whip butter until pale and creamy
10. Add icing sugar gradually while whipping, followed by mango pulp
11. Beat until the frosting is smooth and fluffy, adjusting with milk if needed
12. Pipe swirls of mango buttercream onto each cooled cupcake
13. Top with fresh mango cubes and garnish with mint or edible flowers