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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.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
cupcakes
Calories:
249
kcal
Author:
Stefani
Ingredients
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)
US Customary
-
Metric
Instructions
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.
Nutrition
Calories:
249
kcal
|
Carbohydrates:
30
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Cholesterol:
59
mg
|
Sodium:
172
mg
|
Potassium:
140
mg
|
Sugar:
13
g
|
Vitamin A:
410
IU
|
Vitamin C:
0.2
mg
|
Calcium:
56
mg
|
Iron:
1.2
mg