Mango Cupcakes – I Learned The Secret

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These moist mango cupcakes topped with decadent, drippy dulce de leche are the mango cupcakes that I’ve been wanting to create, but until now, hadn’t. Don’t you want to lick the dulce de leche right off the side of the mango cupcake wrappers? Confession: I loved that the mango cupcakes were messy because every time I handed someone a mango cupcake, I got to sneak a little taste of it off of my fingers.

The Secret to Mango Cupcakes

My first few attempts at making these didn’t taste like mango at all or ended up tasting like corn muffins. I turned to you, my incredibly creative readers, for suggestions on how to give the cupcakes more mango flavor – and you had some fantastic ideas. While I’d love to try all of them, the one that stuck out for me was using mango extract (one of my friends on Facebook suggested it and SilverMoon Dragon and Sommer had similar suggestions of using mango essence and mango flavoring oil).

I found natural mango extract on Amazon [paid link] and as soon as I opened the bottle, I knew that I had found the mango prize! It smelled like mango – not fake, candy mango, but like the fresh mango that I eat over the sink because it’s so juicy. Just like vanilla extract is necessary for a heavenly vanilla cake experience, it seems that mango extract is needed for a noticeable mango flavor.

To double down on the mango flavor, make this mango whipped cream frosting to go along with your cupcakes!

Mango Cupcake Recipe

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4.67 from 3 votes

Mango Cupcakes

These moist mango cupcakes topped with decadent, drippy dulce de leche are the mango cupcakes that I've been wanting to create, but until now, hadn't.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 cupcakes
Calories 249kcal
Author Stefani


  • 2 C flour
  • 1 1/2 t baking powder
  • 1/2 t baking soda
  • 3/4 C butter room temperature
  • 2/3 C sugar
  • 2 large eggs
  • 2/3 C plain yogurt
  • 2 t mango extract
  • 1 C mango juice Check the label on your juice. It's hard to find 100% mango juice. If you can, that is best. But, if not, a mango juice blend would also work.
  • Dulce de leche to taste (see my post on how to make dulce de leche)


  • Whisk flour, baking powder, and baking soda in a bowl.
  • Beat butter and sugar until light and fluffy.
  • Beat in eggs, yogurt, and mango extract until blended.
  • Alternately fold in flour mixture and mango juice, beginning and ending with the flour.
  • Fill cupcake liners 3/4 full.
  • Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
  • Top with dulce de leche and either:
  • Eat fast, using your tongue to keep up with anything that drips down the side.


Calories: 249kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 172mg | Potassium: 140mg | Sugar: 13g | Vitamin A: 410IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 1.2mg
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  2. Lizasays:

    I make Mango Chiffon Cake and I use canned mango juice (Gina Mango Nectar brand) or pureed Ataulfo Mango in the batter to flavor it. I prefer using the puree because the mango flavor is stronger than when I use the canned juice.

  3. Danielesays:

    Hi there to every one, as I am really eager of reading this web site’s post to be updated daily.

    It consists of pleasant data.

  4. Anonymoussays:

    Would adding some fresh mango and some passion fruit pulp make much of a difference to the mixture.

  5. Anonymoussays:

    I was creative changing the recipe myself and it was so great that I wanted to share with you people…

    I changed the mango extract for ginger and lemon…then I made a mix of confectioner’s sugar, cream chesse and pure mango puree..
    In each mold I placed one layer of cupcake batter, then the mango mix and then another layer of cupcake batter. Then, it was baked.
    It was delicious since the mango flavor is in between two layers of the cupcake batter and mango flavor is subtle but not lost.

  6. studentsays:

    I made this today and it ended being extremely delicious and I made cardamom icing for it. It was delicious

  7. Anonymoussays:

    I was so excited about this one but the cupcakes didn’t really get a mango taste. And, I used the same mango extract and a very mango-y home made mango juice. So sad :(.

  8. Stefsays:

    Tin – Mango puree wouldn’t work the same as the juice because it’s so much thicker. I love the mango yogurt idea though!

  9. Tinsays:

    I want to try this mango cupcakes, can i use mango puree instead of juice? I will also try mango flavored yogurt instead of just the plain one.

  10. Harmonioussays:

    im so happy someone’s made a cupcake out of my favorite fruit!

  11. Jamessays:

    Loved this recipe! I put it in a bundt pan and, like the other reviews, agree that it does not rise much. I then added the “lime icing” another reviewer recommended. It was delicious.

  12. Mihaelasays:

    Hi, I just found your blog looking for Black Forest Cupcakes (I had the idea, but the adapted cupcakes didn’t turned out so great). I love all the cupcakes and this one, mango and dulce de leche, I cannot wait to try it! Thank you for the inspiration! Great cupcakes, great presentation :)

  13. Anonymoussays:

    What a good suggestion using Mango Essence, it really made a difference and this recipe was just perfect i’ve made it 3 times now and it’s delicious.

  14. Stefsays:

    Jewels – Yes. That works just fine.

  15. Jewelssays:

    Can sour cream be used in place of yogurt?

  16. Stefsays:

    Anon – You can use the pulp, but like you said, I’d use maybe 3/4 pulp and 1/4 water to thin it out a bit.

  17. Anonymoussays:

    Hi there

    you said to use mango juice… what about pulp… can i use that and use the same amount of pulp… or do i need to use less as it is a bit thicker than juice.

    these looks so delicious and they sound so good i can’t wait to try them. thank you.

  18. Beckysays:

    These mango cupcakes look soo good.
    I love anything mango. I’m glad that you have perseverance:)

  19. Lady V dZinesays:

    I am definitely bookmarking this one. My husband has been wanting mango this and mango that since he returned from Singapore recently. Thanks so much for taking all the mess work out of the guess work!

  20. Juliasays:

    I am looking for a mango cake to make my boss for his birthday…These look wonderful. Now to buy that mango extract!

  21. Sommersays:

    woohoo I got a shoutout! Glad the mango extract worked out. :)

  22. Pattysays:

    Oh wow that looks fantastic, I love the glaze! I can’t wait to try this recipe out, thanks for the mango extract tip!

  23. kim g.says:

    Just found you through foodgawker – these look amazing! I’ll have to get some mango extract and try this recipe. Thanks for doing all the experimenting so we don’t have to!

  24. Lynssays:

    This is what I mean by a perfect dipped with glaze cupcake! Bravo!!

  25. Bettysays:

    these look amazing i am making these definitely in the near future thanks for sharing :O)

  26. Amandasays:

    Mmmm… fruity cupcakes, done well, are the best things. I bet this one was to die for.

  27. Baker in Progresssays:

    This recipe sounds great, I actually have that same exact extract in my cabinet but never found any use for it. I cant wait to give this recipe a try.

  28. Xiaolu @ 6 Bittersweetssays:

    Oh goodness this looks so delicious! Unfortunately, I don’t think I can justify the purchase of such a specialized ingredient until I put my rosewater, matcha powder, and loads of other exotic purchases to use first. But it’s in the queue for sure.

  29. Nancysays:

    Option 7 b. was my absolute favorite. In fact, it was one of the best cupcakes I’ve ever eaten…an upscale restaurant-like dessert. One could even eat it a la mode.

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