Mini Vanilla Cupcakes with Mango Buttercream


    1     15.25-ounce box vanilla cake mix
    1     cup water
    1/2     cup vegetable oil
    3     eggs

Preheat oven to 325°F.

Line mini muffin tins with cupcake liners.


In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed about 30 seconds. Increase speed to medium and mix until smooth, about 2 minutes. 
Pour into prepared pans and bake until a toothpick inserted into center of cupcake comes out clean, 15 to 18 minutes.

Cool in pans for 5 minutes then cool completely on wire rack.

Mango Buttercream


    2     large mangos (about 2 pounds), peeled, pitted and diced
    2 1/2     sticks (1 1/4 cups) unsalted butter, room temperature
    5     cups powdered sugar
    2     tablespoons white sparkling sugar sprinkles (optional)


Purée 1 1/2 diced mangos in food processor or blender until smooth, set aside (will yield about 3/4 cup). Reserve remaining diced mango for garnish.

In large bowl, beat butter with electric mixer on medium speed, until smooth. Slowly add powdered sugar, 1 cup at a time, mixing between each addition. 
Add 3/4 cup of mango purée. Increase speed to high and beat until incorporated, about 2 minutes.

Transfer buttercream to a pastry bag or a large zip top bag fitted with a pastry tip. Top cooled cupcakes with buttercream. 
Top with 1 piece diced mango and sparkling sugar, if desired.

Frost Cupcakes Like a Pro

It’s easy to create these Mini Vanilla Cupcakes with Mango Buttercream. With a few simple tricks, they’ll appear as though you selected them from a professional bakery. Just follow these simple steps from the kitchen pros:
—Use a large, star-burst piping tip in a pastry bag or large zip top bag.
—Set the bag over a tall glass or measuring cup, and fold the bag edges into a cuff over the rim of the glass.
—Scoop frosting into the bag using a rubber spatula. Fill it about two-thirds full.
—Take the bag out of the glass and twist the top closed.
—Hold the bag just barely above the top of the cupcake at a 90 degree angle.
—Squeeze the bag to pipe a spiral of icing, starting at the outer edge and working inward.
—Stop squeezing and pull the tip straight up.

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Originally posted 2012-11-02 15:17:58.

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