If there’s one thing that brings my family together, it’s the promise of something sweet and sunny straight from the kitchen. These Mango Key Lime Cupcakes are a real treat that remind me of our summer get-togethers—when cousins run wild through the backyard and everyone gathers around the table, waiting to see what’s coming out of the oven next.
I first made these cupcakes on a whim when I found a few ripe mangoes and a bag of key limes at the farmer’s market. The weather was warm, and I wanted a dessert that captured that tropical, tangy sweetness we all crave when the days get long. The combination of mango and key lime just felt right—bright, zesty, with a hint of creamy coconut from the cake mix. I still remember my husband sneaking one before dinner, grinning like a little kid, and my daughter insisting we save the recipe for her birthday.
What I love about these cupcakes is how they balance flavors—tart key lime custard tucked inside fluffy coconut-mango cake, all topped with a mango-lime buttercream that’s as light as a cloud. Every bite is a reminder of sunshine and celebration, even if you’re just enjoying one on a quiet afternoon. They’re not complicated, but they do feel special, perfect for birthdays, potlucks, or whenever you want to bring a little tropical flair to your day.
If you’re looking for a show-stopping dessert that’s guaranteed to get “oohs” and “aahs,” these Mango Key Lime Cupcakes are it. The ingredients are easy to find, and the steps are straightforward. I’ll walk you through every part, so even if you’re not an expert baker, you’ll end up with cupcakes that look and taste like they came from a bakery. Plus, I’ll share tips, tricks, and creative swaps—just like I do with my own family—so you can make them your own. So, grab your apron, turn up some music, and let’s make some sweet memories together!
How to Make Mango Key Lime Cupcakes
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Ingredients:
- 1 can sweetened condensed milk (14 oz)
- 1 cup pureed mango
- 1 box Duncan Hines coconut cake mix
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 cup water
- 1 cup sour cream
- 4 tablespoons vegetable oil
- 4 large eggs
- 3/4 cup whole or 2% milk
- 1/2 cup fresh squeezed key lime juice
- 2 teaspoons lime zest
- 1 package cook and serve vanilla pudding (3 oz)
- 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 for garnish
- Key lime slices and sprinkles for decoration
Directions:
- Begin by making the custard. In a medium saucepan, combine the sweetened condensed milk, whole milk, key lime juice, lime zest, and vanilla pudding mix. Whisk continuously over medium-high heat until the mixture thickens into a smooth custard.
- Once thickened, pour the custard into a small bowl. Press a piece of plastic wrap directly on the surface to prevent skin from forming, and refrigerate for 3 to 4 hours until thoroughly chilled.
- For the cupcakes, puree the mango using a blender or food processor until smooth. Preheat your oven to 350°F (175°C).
- In a large mixing bowl, sift together the coconut cake mix, sugar, and all-purpose flour.
- Add the following wet ingredients: water, sour cream, vegetable oil, pureed mango, and eggs. Use a hand mixer on low speed to combine, then beat on medium-high for about 2 minutes until smooth.
- Line a cupcake pan with paper liners. Fill each liner about two-thirds full with batter. Lower the oven temperature to 325°F (163°C) and bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes rest in the pan for 10 minutes, then carefully move them to a wire rack and allow them to cool completely before filling and frosting.
- For the frosting, in a large bowl, beat together the butter, vegetable shortening, vanilla extract, key lime juice, and pureed mango. Whip on high for about 5 minutes until the mixture becomes light and fluffy.
- Gradually add powdered sugar, a cup at a time, mixing on low speed to avoid lumps. Once all the sugar is incorporated, continue beating until the frosting is thick, creamy, and easily spreadable. Adjust the sugar for your desired consistency.
- When the cupcakes are completely cool, use a small knife to cut out a small core from the center of each cupcake.
- Spoon the chilled custard into a piping bag or resealable bag with the corner snipped. Pipe the custard into each cupcake’s hollow center.
- Next, pipe or spread the mango-lime buttercream generously over the tops of the filled cupcakes.
- Finish by sprinkling key lime zest, adding a key lime slice, and a handful of sprinkles for a festive look. Serve and enjoy!
Customizing Mango Key Lime Cupcakes: Alternative Ingredients
If you’re missing an ingredient or want to tweak these cupcakes, try swapping sour cream for Greek yogurt, or use plain vanilla cake mix with a little coconut extract instead of coconut cake. If fresh mango isn’t available, thawed frozen mango or even mango nectar works in a pinch. For a dairy-free version, use plant-based butter and sour cream alternatives, and opt for coconut milk instead of whole milk.
Best Ways to Store Mango Key Lime Cupcakes Leftover
Store your finished cupcakes in an airtight container in the refrigerator for up to 4 days. If you need to keep them longer, freeze unfrosted and unfilled cupcakes for up to 2 months, then thaw and fill/frost just before serving. Make sure the custard filling and frosting are chilled to keep everything fresh and safe to eat.
Perfect Pairings for Mango Key Lime Cupcakes
These cupcakes are a crowd-pleaser on their own, but they’re even better paired with fresh berries or a scoop of coconut ice cream. For drinks, serve with iced tea, sparkling lemonade, or even a fruity sangria at parties. A sprinkle of toasted coconut on top makes for an extra pretty presentation.
Pro Tips for the Perfect Mango Key Lime Cupcakes
Use room-temperature eggs and butter to help the batter blend smoothly and the frosting whip up light and fluffy. Don’t overmix your batter—stop once it’s combined for the softest cupcakes. Let the custard cool completely so it pipes cleanly into the cupcakes. If you want a stronger lime flavor, add extra zest to the frosting or filling.
Seasonal Twists for Mango Key Lime Cupcakes
In the summer, swap mango for fresh peaches or pineapple for a tropical twist. In the winter, try using blood orange juice and zest instead of key lime for a seasonal flavor boost. Raspberries or passionfruit puree also pair beautifully with the citrusy base, giving you plenty of options all year long.
FAQs:
Can I make Mango Key Lime Cupcakes ahead of time?
Absolutely! You can bake the cupcakes and prepare the custard filling the day before. Store the cupcakes covered at room temperature and the custard in the fridge. Fill and frost the cupcakes on the day you plan to serve for best texture and taste. This makes party prep much easier!
What’s the best way to core the cupcakes for filling?
You can use a small paring knife, an apple corer, or even the wide end of a piping tip to remove the center of each cupcake. Aim for a cavity about an inch deep, but don’t cut all the way through. This little pocket is perfect for holding the key lime custard.
Can I make these cupcakes gluten-free?
Yes, you can make gluten-free Mango Key Lime Cupcakes by using a gluten-free cake mix and substituting the all-purpose flour with a gluten-free flour blend. Always check the labels on your pudding mix and other ingredients to ensure they’re gluten-free as well.
What if I can’t find key limes?
If key limes aren’t available, regular Persian limes work just fine in this recipe. The flavor is similar, though key limes are a touch more tart and aromatic. You can also use bottled key lime juice found in most grocery stores if fresh ones are out of season.
How do I keep the cupcakes moist?
To maintain moist cupcakes, don’t overbake them—check for doneness early with a toothpick. Storing them in an airtight container also helps lock in moisture. The sour cream and mango puree both add extra moisture to the batter, so you’re set up for soft, tender cupcakes.
Can I use this recipe to make a full cake instead of cupcakes?
Definitely! Just pour the batter into two greased 9-inch round cake pans and bake at the same oven temperature, but expect the baking time to be a bit longer—start checking around 30-35 minutes. Fill and frost as directed, and you’ll have a delicious Mango Key Lime layer cake for your next celebration.
Mango Key Lime Cupcakes
Ingredients
Cupcake Batter:
- 1 can (14 oz) sweetened condensed milk
- 1 cup pureed mango
- 1 box Duncan Hines coconut cake mix
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 cup water
- 1 cup sour cream
- 4 tablespoons vegetable oil
- 4 large eggs
- 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
Frosting:
- 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 for garnish
- Key lime slices and sprinkles for decoration
Instructions
- Begin by preparing the custard filling. In a medium saucepan, combine sweetened condensed milk, whole milk, key lime juice, lime zest, and vanilla pudding mix. Cook over medium-high heat until thickened.
- After it thickens, transfer the filling to a small bowl and cover with plastic wrap, ensuring the wrap touches the custard. Chill in the refrigerator for 3 to 4 hours.
For Cupcakes:
- Puree the mango using a food processor or blender. Preheat your oven to 350°F.
- In a large mixing bowl, combine the coconut cake mix, sugar, and flour.
- Add in the wet ingredients: water, sour cream, vegetable oil, pureed mango, and eggs. Mix on low speed until just combined, then increase to medium-high and beat for 2 minutes.
- Line a cupcake pan with paper liners and fill each liner about two-thirds full with the batter. Reduce the oven temperature to 325°F and bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for about 10 minutes, then move them to a wire rack to cool completely.
For Frosting:
- In a large bowl, beat together butter, vegetable shortening, vanilla extract, key lime juice, and pureed mango until fluffy, approximately 5 minutes.
- Gradually incorporate powdered sugar while mixing on low speed until the frosting is thick and creamy. Adjust the sugar as desired for texture.
- Once cooled, take a small knife and hollow out the middle of each cupcake.
- Fill each cupcake center with the chilled custard using a piping bag or a resealable plastic bag.
- Using a piping bag, frost the tops of the cupcakes with the mango-lime frosting.
- Finally, decorate with key lime zest, a slice of key lime, and a sprinkle of fun decorations.
