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Mango-Jalapeño Cupcake Stacks

Add a bit of Caribbean flair to dessert time with these fanciful sweets. They take basic cupcakes to a whole new level!

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  • Prep Time 1 hr 5 min
  • Total Time 2 hr 0 min
  • Servings 24

Ingredients

Cupcakes

2 3/4
cups Gold Medal™ all-purpose flour
3
teaspoons baking powder
1/2
teaspoon salt
3/4
cup shortening
1 2/3
cups granulated sugar
5
egg whites
2 1/2
teaspoons vanilla
3/4
cup mango nectar
1/2
cup milk
2
tablespoons grated lime peel
1
tablespoon finely chopped jalapeño chile

Cream Cheese Frosting

1
package (8 oz) plus 1 package (3 oz) cream cheese, softened
1/3
cup butter or margarine, softened
1 1/2
teaspoons vanilla
3
to 5 teaspoons milk
6
cups powdered sugar
1
cup finely chopped peeled mango
1
cup flaked coconut
Grated lime peel, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
  • 2 In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and mango nectar and 1/2 cup milk, about half at a time, beating just until blended. Stir in 2 tablespoons lime peel and the chile.
  • 3 Divide batter evenly among muffin cups, filling each about one-third full.
  • 4 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • 5 In large bowl, beat cream cheese, butter, 1 1/2 teaspoons vanilla and 3 teaspoons milk with electric mixer on low speed until smooth. On low speed, beat in powdered sugar, 1 cup at a time. Gradually beat in just enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
  • 6 Cut each cupcake horizontally in half. On each cupcake bottom, spread about 1 tablespoon frosting; top with 1 teaspoon mango and 1 teaspoon coconut. Cover with cupcake tops. Frost top of each cupcake with 1 heaping tablespoon frosting. Top each with about 1 teaspoon mango and 1 teaspoon coconut. Garnish with lime peel.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
390
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
7g,
7%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
20mg
20%;
Sodium
190mg
190%;
Total Carbohydrate
60g
60%
(Dietary Fiber
0g
0%
  Sugars
47g
47%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
4%;
Calcium
6%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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