Mango Ginger Cupcake w/ Vanilla Buttercream


What’s this? Finally something I made with my bare hands?! Yes. I know it’s been awhile since I’ve posted about food I made myself. The truth is, I haven’t had much time to bake anything for the past few weeks because school is really getting busy. Not cool.

Here are some cupcakes I baked a few months ago. The photos were collecting virtual dust…had to blew off the dust bunnies. Haha Horrible joke, I’ll admit to that. I don’t remember where I got the recipe from but with a few adjustments, it could produce pretty legit cupcakes I’d say. :D

Mango Ginger Cupcakes

Makes 18 cupcakes
1¼ cup flour
2 tsp     baking powder
¾ cup   sugar
½ cup   butter, room temp
2           eggs
2 tbsp milk
¾ cup mango purée
¼ tsp  grated fresh ginger
⅛ tsp  salt

  1. Preheat oven to 350oF. Line muffin pan with paper liners.
  2. Cream butter and sugar until light and fluffy, 3-4 min.   
  3. Whisk eggs in one at a time, beating well after each addition.
  4. Sift flour, baking powder. On low, mix into butter mixture.
  5. Whisk milk, mango purée, ginger, and salt. Mix into batter.
  6. Divide evenly among the muffin cups, filling each 3/4 full.
  7. Bake 22-25 min, until cake tester inserted into the centre comes out clean.

As usual, I set up my station with all the ingredients prepped and ready to go. 

Basic batter is formed first: cream butter & sugar. Eggs go in next. And finally the dry ingredients (that often include flour, the rising agent and a pinch of salt). 

Mango purée time! With a few pulses of the blender, the mango pieces became a smooth, viscous purée. Mmm I could go for a mango smoothie right about—NOW. But no, must stay focused! Ginger, milk, and salt go into the mango. Now the “special” ingredients are incorporated into the batter. 

I filled the cups about a quarter of the way up before sprinkling some oreo cumbs on there. Yes, I had a few cups lying around, ready at any moment to become the crust for a chocolate cheesecake but that has yet to materialize. A few more dollops of batter went atop that. 


Here they are, out of the oven. I really don’t know why I randomly put oreo crumbs in the cupcakes…lack of judgment? haha Would not be surprised. 

Luckily I baked some mini cupcakes where I forwent the crumb dusting. I decided to pretty those up with some vanilla buttercream and chocolate shavings. 

Overall, I liked the cupcake. The concept of mango and ginger together works. But I’d cut back a bit on the ginger because it being fresh is quite pungent. It stood out a little too much, almost overpowering the mango. 

Also, I used apple mangos which are sweet but I think ataulfo mangos would be a better variety to use. They’re fibreless with an almost honey-like sweetness on top of the slight tang you get from them. 

So in short: next time I’ll use about a sixth to a fifth teaspoon of grated ginger and specify using an ataulfo mango. Oh yes, and nay to the random oreo crumbs! Buttercream and chocolate shavings, good, no problems there!

3.5 out of 5 NOMs


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  2. I like it, This is my favorite Cup cake, Its look very delicious. Thanku for for giving us instruction for making method i really try to make this mango flavor cup cake.