Mini Mango Cakes
Delight your taste buds with these irresistible Mini Mango Cakes—perfectly moist, tender, and bursting with tropical flavor in every bite! Made with fresh mango puree and diced mango pieces, these individual-sized cakes capture the essence of summer and are ideal for parties or a sweet indulgence any day of the week. Easy to make in just under 40 minutes, they feature a simple yet elegant combination of buttery richness, light vanilla undertones, and a subtle hint of fruity sweetness. Garnish with a dusting of powdered sugar for an extra touch of sophistication, and serve these golden beauties as a delicious dessert or snack. Perfect for mango lovers and those seeking a quick, tropical-inspired treat, these mini cakes are sure to become a favorite in your baking repertoire.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 85 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 120 ml Fresh mango puree
- 2 tablespoons Whole milk
- 1 cup Diced fresh mango
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 6-cup muffin tin or line it with paper liners.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract.
Reduce the mixer speed to low and slowly add the mango puree, mixing until just combined.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the diced fresh mango pieces using a spatula.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Allow the mini mango cakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Optional: Dust the tops of the cooled cakes with powdered sugar before serving for an extra touch of sweetness.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 255.8 g | 93% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 157.2 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 160 mg | 12% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
