Mango Cupcake Recipe from Box Cake Mix and Real Fruit, Box Cake Mix Recipe
Who can resist a moist and fruity cupcake? My moist mango fruit cupcake recipe has real mango as the ingredient, so this makes it a true mango cupcake!
Ingredients
Mango Cupcake Ingredients
- 1 box yellow cake mix
- 1 can mango (15 oz)
- 3 large egg
- ½ cup vegetable oil
Whipped Frosting Ingredients
- 1 container whipped topping (16 oz)
- ½ box instant vanilla pudding & pie filling (5.1 oz)
Instructions
Mango Cupcake Instructions
- Preheat your oven to 350° Fahrenheit.
- In a blender, put ¾ of the 15oz canned mango with its’ syrup to blend into a puree. Blend until smooth. The blended mango should equal to 1 cup of puree. If you do not have 1 cup of puree, blend additional fruit remaining in your can.
- Put the yellow cake mix in a large bowl. Add in the 1 cup of mango puree, 3 large egg, and ½ cup of vegetable oil.
- Combine ingredients together using a hand mixer or standing mixer until batter is smooth.
- Add cupcake liners to your cupcake pan OR you can wipe a small amount of oil evenly inside each cupcake pan to easily remove the cupcake from the cupcake pan after it’s done baking. I used cupcake liners.
- Pour or spoon the cupcake batter into the cupcake liner or pan filling it halfway (if you over fill the cupcake pan then the batter may spill over during the baking process).
- Bake cupcakes in your preheated oven for 19 to 23 minutes or until the batter is baked. You may use a toothpick to insert into the middle of the cupcake to check if it is fully baked. The toothpick should come out clean if the batter is fully baked.Let the cupcakes cool before frosting.
Whipped Vanilla Frosting Instructions
- In a large bowl, combine one 16oz container of store bought whipped topping (found in the frozen aisle in your grocery store) and half of one 5.1oz box of instant vanilla box pudding & pie filling.
- Mix the ingredients together using a folding method with a spatula or you can whisk the ingredients together.