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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 12 cupcakes
- 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.
Save them to turn into Cupcakes Wellington
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