• Cooking Time: 25
  • Servings: 18
  • Preparation Time:


Over in the form section here on BakeSpace we had a "challenge" to make a Haitian dish. The original recipe I discovered and was going to make was a mango coffee cake. I couldn't leave well enough alone and altered the recipe a bit and came up with these moist, tasty cupcakes with a tart lemon glaze.


  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 1/2 cups mango pulp (I used frozen mango pulp)
  • 2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3/4 cup sweet coconut flakes
  • Glaze:
  • 2 cups powdered sugar
  • 3 1/2 tablespoons fresh lemon juice
  • zest from 1 lemon


  • Preheat the oven to 350'F. Prepare your muffin tins with paper liners
  • Cream the butter then gradually add the sugar
  • Beat in the eggs one at a time
  • Add the mango pulp and beat well
  • Sift together the flour, baking powder, baking soda, ginger and salt
  • Alternately add the flour mixture and the buttermilk to the mango mixture
  • Add the vanilla and blend
  • Add the coconut flakes and blend.
  • Fill each paper lined muffin tin about 3/4 full
  • Bake for 25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
  • Cool completely.
  • Combine the ingredients for the glaze and drizzle over the top of each cooled cupcake.

Categories: Cupcakes 
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