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Gingerbread Cupcakes with Caramelized Mango Buttercream Recipe

Gingerbread Cupcakes with Caramelized Mango Buttercream

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (35)

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Average Rating:

Total Reviews: 35

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  • on March 02, 2013

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    OMG!!! I love these cupcakes. My Mother and I both agree they are so delicous! I love them because they are dense, and the sweetness is perfectly balanced and there just so delicous!!!!!

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  • on December 25, 2012

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    I wish I had read the review below and used mango nectar as I had a hard time tasting the mango as well. Also my mangoes were not as ripe as I suspect they should have been so after cooking them down they really didn't yield any juice and were just a food processed solid that I had to work into icing. Not ideal for sure. The cupcakes were good but the icing just didn't work unfortunately. Not even sure it's the recipe's fault but more of an unripe mango issue. However from reading prior reviews, seems the icing may not be worth the effort.......

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  • on November 03, 2012

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    These turned out so delicious & moist! I woke in the morning to find that my family had taken most of the batch, leaving me 4. I didn't change the recipe @ all, though i didn't understand the making of the ginger syrup to use so little of it. Like another person said, the recipe makes ALOT of icing & only, exactly 12 cupcakes. I am going to have to make another batch to get rid of the icing!
    I gave it 4 stars bc it definitely took me MUCH longer than the estimated time to start & finish these, with the icing. The icing is a pain to make (& actually took the bulk of my time, & i couldn't really taste the mango in them; i would suggest using yellow mangoes instead of red ones, which are sweeter. Or maybe substituting with some mango nectar that you can get @ Whole Foods.
    Overall, i will make these again. They will be especially good for the holiday season.

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  • on August 30, 2012

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    The Gingerbread is moist and delicious! The Mango Buttercream was amazing...quite a process, you definitely need to have some baking experience to pull this off. It will definitely become a part of my cupcake repertoire.

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  • on February 25, 2012

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    These are really good. Mmmm delicious. My daughter made them about 6 months ago and yes, they were a lot of work, but I didn't have to do it. I suggest having someone else make them for you, like your daughter. I don't eat many desserts but this is one where it was difficult to stop eating the cupcakes. I was just browsing through the recipes today and thought I should comment because they are actually quite memorable as far as a cupcake goes, possibly the best cupcake I have ever eaten. Furthermore, I think Bobby Flay seems like a nice man on the Throwdown program and I enjoy the Throwdown show specifically because of his interaction with the participants. He seems quite kind and sincere, someone one I would like to know, or at least someone I would like have make me these cupcakes!!!

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  • on September 29, 2011

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    I thought the cupcakes turned out quite well even though I didn't make the ginger syrup. I did make the mango butter cream but wouldn't do it again. There was too much work for the butter cream for such poor results in flavor. Possibly the mangoes weren't as flavorful as they should have been. Next time, I may do an orange flavored cream cheese frosting with the gingerbread.

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  • on May 22, 2011

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    The cupcake was good... substituted oil instead of butter to make it moist. BUT... the frosting was not good.... tasted like I was eating slightly flavored butter, terrible. The syrup that needed to be boiled has ruined the 4 cup measuring bowl I used and I am still trying to pry off the hard syrup off the metal mixing bowl of my KitchenAid mixer! I love mangos and was so excited to find this recipe. Cannot believe anyone would think this frosting was good...such a waste! Very Very disappointed!

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  • on May 16, 2011

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    These are great cupcakes...well worth the effort and time to make. I read all the reviews prior to starting, and I would suggest anyone do the same. I substituted sour cream (1 cup for the water and ended up using agave nectar instead of honey to carmelize the mangoes simply because I didn't have honey. It worked fine. I used very, very ripe mangoes which I think helped cut down on the time to carmelize. The only problem I had was incorporating the sugar/corn syrup mixture into the frosting...it got very hard, very quickly and I ended up picking rock hard pieces out of the frosting (and I still can't get it off the side of my measuring cup or a spoon that I threw away. The buttercream frosting is very smooth and not rich at all. I made standard sized cupcakes and got 16 out of the batter. I will make these again...Bobby Flay- u da man!!!

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  • on April 04, 2011

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    I thought these cups were fantastic! Yes they are a little bit of work but the outcome is well worth it! the cupcakes itself was very moist and the butter cream icing had the taste of mango. This recipe is not to be rushed ...another great recipe by one the best chefs on Food Network!

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  • on January 22, 2011

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    I used the recipe out of the throwdown cookbook and the water was omitted from the book recipe. I baked it twice and it fell both times. It was tasty but I could not take them to my office Christmas party being sunk in the middle

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