Directions to follow
- Preheat your oven to 350°F (175°C) and prepare a cupcake tin with liners.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
- In another bowl, use a hand mixer to cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract.
- Pour in the buttermilk and mango puree, mixing until everything is well combined.
- Gradually incorporate the dry ingredient mix into the wet mixture, stirring until just combined. Don’t overmix!
- Spoon the batter into each cupcake liner, filling them about 2/3 full.
- Bake for 18-20 minutes, checking with a toothpick—the cupcakes are done when it comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- For the frosting, whip the heavy cream with powdered sugar and lime zest until stiff peaks form.
- Frost your cooled cupcakes generously and top with shredded coconut.
- Serve and enjoy your tropical treat!
Best ways to enjoy it
These cupcakes can be the star of any dessert table and are excellent as a sweet snack alongside a cup of tea or lemonade. For an elevated presentation, drizzle a little extra key lime juice on top just before serving. Pair them with fresh fruit on the side for a beautiful platter that’ll impress your guests!
How to store & freeze
To keep your Mango Key Lime Cupcakes fresh, store them in an airtight container in the fridge. They’re best enjoyed within 3-4 days. If you have extras or want to prep in advance, you can freeze them, unfrosted, in a plastic bag. They should maintain quality for up to 3 months. Let them thaw in the fridge before frosting and serving.
Helpful cooking tips
- Use fresh mango for the puree for an authentic taste; frozen mango can work too if you’re in a pinch.
- For added texture, consider adding small chunks of fresh mango to the batter.
- Make sure your butter is at room temperature for seamless mixing.
Creative twists
Why not mix things up? You can substitute the key lime juice with regular lime for a different flavor. If you prefer a vegan version, use aquafaba instead of eggs and a plant-based cream for the frosting. Want a crunch? Add crushed graham crackers to the frosting for a key lime pie vibe!
FAQs
What is the prep time for these cupcakes?
The preparation time for Mango Key Lime Cupcakes is approximately 15-20 minutes.
Can I substitute the buttermilk in this recipe?
Yes! You can make a buttermilk substitute by adding 1 tablespoon of vinegar to 1/2 cup of regular milk and allowing it to sit for five minutes.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the cupcakes without frosting for up to 3 months.
Enjoy your baking adventure with these delightful Mango Key Lime Cupcakes! They are sure to be a hit.
