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Mango-Jalapeño Cupcake Stacks

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  • Prep 1 hr 5 min
  • Total 2 hr 0 min
  • Servings 24
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Add a bit of Caribbean flair to dessert time with these fanciful sweets. They take basic cupcakes to a whole new level!
Updated May 31, 2022
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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 fresh 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
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If fresh mango isn’t available, use purchased refrigerated mango found in jars in the produce section.

Nutrition

390 Calories, 15g Total Fat, 3g Protein, 60g Total Carbohydrate, 47g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
390
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
7g
35%
Trans Fat
1 1/2g
Cholesterol
20mg
7%
Sodium
190mg
8%
Potassium
85mg
2%
Total Carbohydrate
60g
20%
Dietary Fiber
0g
0%
Sugars
47g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
6%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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