Mango is the king of fruits and I just love mangoes. many versatile desserts can be made using mangoes. I can eat these in any form. I know mangoes are universal favorite fruit.  After successful attempt to my mango cake , thought to try a cup cake version. This cupcake is same as mango cake i have shared in various groups. i am not including the cake recipe in my blog because the recipe is same. This is my tried and tested version of mango cupcakes and a no fail recipe. I am sure this is going to be a big hit.

But this year i.e on 2016 i am making little changes in this recipe and adding new photos. The colour of cuppies comes only for brown sugar i have used in this recipe. but you can take castor sugar.



  • All purpose Flour              1 cup
  • Cornflour                            2 tbsp
  • Vegetable Oil                     1/2 cup
  • Sugar                                   1/2 cup – 2 tbsp
  • Condense milk                  1/2 cup
  • Mango concentrate          1/2 tsp
  • Mango pulp                       1/2 cup
  • Baking powder                  1 tsp
  • Baking soda                       1/2 tsp
  • Vinegar                               1 tsp
  • Salt                                      a pinch


  • Grind the sugar and make fine  powder . keep aside.
  • Sieve flour, salt, baking powder, baking soda for 3-4 times.
  • Preheat the oven at 170c for 10 minutes.
  • Line the cupcake tins in paper cups.
  • In a bowl take powdered sugar and oil, beat it till the mixture seems fluffy and creamy.
  • Add condense milk and beat till well blend at least for 15-20 seconds.
  • Add mango pulp, mango concentrate  and beat for 30 seconds. Don’t over beat.
  • Add vinegar to this mixture.fold once
  •  Add sieved  dry ingredients  in 3 batches.
  •  Fold it with a spatula.
  • Pour it in paper cupcakes till its 3/4th full.
  • Bake at 170c for 20-25 minutes or till toothpick comes out clean..
  • Check after 15 mint.Cool it completely..
  • Enjoy the cupcakes with or without the icing.



  • Instead of 1/2 cup sugar i  take 1/4th cup of brown sugar and 3 tbsp icing sugar.
  • Took tinned mango puree.
  • Add 1/4 th tsp cardamom powder.
  • See notes for future information.

Variations :

  •  You  can add mango essence and a drop of food yellow colour instead of mango concentrate.
  • Add a few tbsp of milk if the batter is too thick.
  • Ginger go very well with mangoes, a little ginger juice can be added with it.
  • If you want to make cake out of  it then use a 7″ tin .
  • Paper cupcakes are absolutely convection safe.
  •  Don’t forget to strain the juice before proceeding.
  • You can use tinned mango puree to get a nice golden colour.