Total Time
Prep 15 mins
Cook 23 mins

These lovely cupcakes are sure to remind you of the lightest pound cake. A hint of mango with rum flavoured cream, a nice light treat.

Ingredients Nutrition

  • 2 cups flour
  • 12 teaspoon baking soda
  • 14 teaspoon ginger, powdered
  • 9 tablespoons butter, unsalted, room temperature
  • 1 cup sugar, vanilla scented
  • 23 cup sour cream, thick
  • 2 teaspoons vanilla extract, pure
  • 12 teaspoon lemon extract, pure
  • 1 teaspoon lemon rind, finely grated
  • 1 large egg, room temperature
  • 2 large egg yolks, room temperature
  • 12 cup mango, fresh, sweet, diced
  • 1 pint whipping cream, cold
  • 6 tablespoons sugar, white
  • 1 teaspoon vanilla extract, pure
  • 2 tablespoons rum, dark
  • 12 cup coconut, sweet, toasted (garnish)


  1. Preheat oven to 400°.
  2. Butter and flour muffin cups, 16 2 3/4-inches.
  3. Mix together flour, baking soda, salt and ginger.
  4. In a separate bowl, beat butter on high for 2 minutes.
  5. Add sugar to butter gradually, beating a total of 2 minutes longer.
  6. Next, add vanilla extract, lemon extract, lemon rind and sour cream together.
  7. Add sour cream mixture to butter and sugar, beat 1 minute.
  8. Add 1 egg and beat on medium high for 1 minute then add egg yolks and beat 1 minute longer.
  9. Scrape down bowl.
  10. Add flour just until all flour is absorbed.
  11. Gently, mix in diced mango.
  12. Fill muffin cups 2/3 full and bake on lower-third level rack for 20 - 23 minutes.
  13. Allow cakes to cool in tins for 1 minute before carefully removing and placing on rack to cool completely.
  14. While waiting for cakes to cool prepare whipped cream.
  15. In a cold bowl add whipping cream, sugar, vanilla extract and dark rum.
  16. Beat on high until cream thickens.
  17. Split cakes in half, spread with rum cream and sprinkle toasted coconut on top.
Most Helpful

This recipe is fantastic. I used mango but increased it to almost a cup. So easy to put together but with incredible flavor. These will certainly be made again and again. A great summer dessert as well. Thanks for sharing this recipe babt Kato. made for AUS/NZ swap

Dotty2 April 13, 2009

This was a real treat even though I used peaches in place of mango, as the mango was just way to expensive this time of year, this is time consuming but well worth the extra effort, next time I will make a double batch and try it wil mango, these are so good, thanks Baby K!...Kitten:)

Kittencal@recipezazz March 16, 2007

These mini cakes are absolutely delicious! I loved the rum-flavoured cream and I'm so pleased that I bought a bottle of both dark and white rum for the contest recipes. The dark rum works just fantastically in here! I wish I could give this recipe 4.5 stars! My BF wanted to give the cakes 5 stars and I do agree that this is a fantastic recipe. However, mangoes are expensive here in Switzerland and because of all the lovely rum cream I could hardly taste them. I would have loved them to play a more important role in this recipe. For example to have bits on top of the cream before the coconut is sprinkled on. Thank you so much for creating this recipe. This is certainly a recipe I'll come back to, although I may change it slightly.

tigerduck March 09, 2006