Description
Delicious key lime mango cupcakes filled with custard and topped with a creamy frosting.
Ingredients
Scale
- 1 can (14 oz) sweetened condensed milk
- 3/4 cup whole or 2% milk
- 1/2 cup fresh squeezed key lime juice
- 2 teaspoons lime zest
- 1 package (3 oz) cook and serve vanilla pudding mix
- 1 cup pureed mango
- 1 box coconut cake mix (Duncan Hines)
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 cup water
- 1 cup sour cream
- 4 tablespoons vegetable oil
- 4 large eggs
- 1 cup butter
- 2 cups vegetable shortening
- 1 teaspoon vanilla extract
- 4 tablespoons fresh key lime juice
- 1/2–2/3 cup pureed mango
- 9 cups powdered sugar
- 1 teaspoon key lime zest
- Key lime slices
- Sprinkles
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl, mix cake mix, flour, sugar, water, sour cream, oil, eggs, and pureed mango until smooth.
- Fill each cupcake liner two-thirds full and bake 18–22 minutes or until a toothpick comes out clean. Cool completely.
- In a saucepan, whisk condensed milk, milk, key lime juice, lime zest, and pudding mix. Cook over medium heat until thickened. Cool completely, then fill each cupcake center with custard.
- For frosting, beat butter and shortening until creamy. Add vanilla, lime juice, and mango puree. Gradually mix in powdered sugar until smooth and fluffy.
- Pipe frosting onto cupcakes. Garnish with lime zest, a lime slice, and sprinkles.
- Chill cupcakes for 20 minutes before serving for best flavor and texture.
Notes
- Store cupcakes in the refrigerator for up to 3 days.
- Can substitute lemon juice for key lime juice if preferred.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 450
- Sugar: 32g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg