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mango key lime cupcakes

(8 ratings)
AmandaMarie avatar
Blue Ribbon Recipe by
Amanda Mears
@AmandaMarie
Murfreesboro, TN

I love fresh flavor profiles with the sweet and tart together. Refreshing and oh so yummy!

Blue Ribbon Recipe

So creamy, so moist, so delicious! What a terrific flavor combination.

— The Test Kitchen @kitchencrew
(8 ratings)
yield 36 cupcakes
prep time 25 Min
cook time 45 Min
method Bake

Ingredients For mango key lime cupcakes

  • 1 box
    Duncan Hines coconut cake mix
  • 1 c
    sugar
  • 1 c
    all-purpose flour
  • 1 c
    sour cream
  • 1/2 c
    water
  • 4 Tbsp
    vegetable oil
  • 1
    mango (pureed) (about 1 cup worth)
  • 4 lg
    eggs
  • FOR CUSTARD FILLING
  • 14 oz can
    sweetened condensed milk
  • 3/4 c
    whole or 2% milk
  • 1/2 c
    fresh squeezed key lime juice
  • 2 tsp
    lime zest
  • 1 pkg
    vanilla pudding
  • FOR FROSTING
  • 2 sticks
    butter
  • 2 c
    Crisco (vegetable shortening)
  • 1 tsp
    vanilla extract
  • 4 Tbsp
    fresh key lime juice
  • 1/2-2/3 c
    pureed mango
  • 2 lb bag
    plus 1 cup powdered sugar
  • 2 tsp
    key lime zest

How To Make mango key lime cupcakes

Test Kitchen Tips
We were unable to locate the coconut cake mix that Amanda uses, but had great luck using a white cake mix and adding just 1 1/2 teaspoons of coconut extract. Enjoy!
  • 1
    For The Cake Directions: Preheat oven to 350 degrees. Mix together the cake mix, sugar and flour in a large mixing bowl. Add in wet ingredients: water, sour cream, oil, mango, and eggs. Beat on low until mixed then bet on medium/high for 2 minutes. Line cupcake pan with paper cups and fill 2/3 way full with batter. Turn oven down to 325 degrees and bake for about 25-35 minutes or until a toothpick comes out clean.
  • 2
    For the Filling In a medium saucepan, combine all ingredients. Whisk over med/high heat until mixture thickens. Take off heat, cover, and chill.
  • 3
    For the Frosting Combine butter, shortening, vanilla, lime juice, and mango in a large mixing bowl. Beat on high for 5 minutes. Turn mixer to low. Add the powdered sugar, little by little, until mixture becomes thick and creamy and there are no lumps. Add more or less powdered sugar as needed to get the desired consistency.
  • 4
    Putting the Cupcake Together Once the cupcakes are cooled and the custard is chilled, place the custard in a piping bag with a large tip (I use Wilton #12 tip). Poke the tip 2/3 of the way into the cupcake and gently squeeze filling into the center of the cupcake being careful not to bust the cupcake. The filling should push the tip up and out the top of the cupcake as it fills the center. Do this for every cupcake. Place frosting in piping bag with whatever tip you would like and frost away. Garnish with key lime zest (or sugar sprinkles).
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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