DistributorsDesserts · CRESPO KITCHEN
Mini Vanilla Cupcakes with Mango Buttercream
Mini cupcakes topped with fresh mango buttercream.
Fresh mango
© 2026 National Mango BoardIngredients
- 1 (15.25) oz Box Vanilla Cake Mix
- 1/2 Cup Vegetable Oil
- 2 Large Mangos (about 2 lbs)
- 5 Cups Powdered Sugar
- 1 Cup Water
- 3 Eggs
- 2 1/2 Sticks (10 oz) Unsalted Butter, Room Temperature
- 2 Tbsp White Sparking Sugar Sprinkles (optional)
Method
- Heat the oven to 325°F and line mini-muffin pans. Beat cake mix, water, oil and eggs on low for 30 seconds, then on medium for about 2 minutes.
- Fill the pans and bake for 15–18 minutes, until a tester comes out clean. Rest in the pan for 5 minutes, then cool completely on a rack.
- Purée 1½ mangos and measure ¾ cup; reserve the remaining diced mango for garnish.
- Beat butter until smooth. Add confectioners’ sugar one cup at a time, followed by the measured purée. Beat on high for about 2 minutes. Pipe onto cold cupcakes and finish with optional mango and decorative sugar.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: National Mango Board