Mango-Jalapeño Cupcake Stacks

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!

Prep Time

1:05

Hr:Mins

Total Time

2:00

Hrs:Mins

Makes

24

cupcakes

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
  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.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If fresh mango isn’t available, use purchased refrigerated mango found in jars in the produce section.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 390
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 7g,
    • Trans Fat 1 1/2g),
  • Cholesterol 20mg;
  • Sodium 190mg;
  • Total Carbohydrate 60g
    • (Dietary Fiber 0g,
    • Sugars 47g),
  • Protein 3g;
Percent Daily Value*:
    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.