Mango and Pineapple Cupcakes

These soft Mango Cupcakes are filled with crushed pineapple and topped with a light and fluffy mango frosting. A delicious tropical cupcake perfect for the warmer weather!


For the cupcakes:

  • 1 stick (113g) unsalted butter OR Stork baking spread*, at room temperature
  • 1 cup (200g) caster/white sugar
  • 2 large eggs
  • 1 1/2 cups (210g) plain/all-purpose flour
  • 2 tsp baking powder
  • Pinch of salt, ONLY if using unsalted butter
  • 3/4 cup (270g) mango pulp/purée
  • 12 tsp pineapple crush, drained and squeezed dry in kitchen paper

For the frosting:

  • 2 sticks (226g) unsalted butter, at room temperature
  • 2 1/2 cups (300g) icing/powdered sugar
  • 2-3 tbsp mango pulp/purée
  • Pinch of salt
  • Sprinkles to decorate, optional


  1. Preheat the oven to 180C/350F and line a 12 hole cupcake pan with liners.
  2. Place the butter/Stork and sugar into a large bowl, or the bowl of your stand mixer, and beat on medium-high speed until light and fluffy. This will take around 2-3 minutes.
  3. Get full recipe==>>