Mango Cupcakes

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Delicious mango cupcakes topped with creamy frosting and fresh mango slices.
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Mango Cupcakes

Introduction

Mango Cupcakes are a delightful treat that brings the taste of tropical paradise right to your kitchen. These light and fluffy cupcakes are filled with sweet mango curd and topped with creamy frosting, making them perfect for any occasion. Whether you are celebrating a birthday, hosting a tea party, or just want to enjoy a sweet snack, Mango Cupcakes are sure to please!

Why Make This Recipe

Making Mango Cupcakes is a fun and rewarding experience. The combination of fruity mango and creamy frosting creates an explosion of flavor that you’ll love. Plus, they are not only delicious but also visually appealing, making them a great centerpiece for any dessert table. The recipe is straightforward, ideal for bakers of all skill levels, and gives you a chance to impress family and friends with your baking skills.

How to Make Mango Cupcakes

Ingredients:

  • For the Mango Curd:

    • 6 tbsp unsalted butter, at room temperature
    • 2/3 cup granulated sugar
    • 4 large eggs
    • 1/2 cup mango pulp (from peeled mango)
    • 2 tbsp lemon juice

  • For the Vanilla Cupcakes:

    • 1 1/2 cups all-purpose flour
    • 1 tsp baking powder
    • 1/4 tsp baking soda
    • 1/4 tsp fine sea salt
    • 1/4 cup unsalted butter, at room temperature
    • 1/4 cup vegetable oil
    • 1 cup granulated sugar
    • 3 large eggs, at room temperature
    • 1 tsp vanilla extract
    • 1/2 cup milk, at room temperature

  • For the Cream Cheese Frosting:

    • 1 cup cream cheese, at room temperature
    • 1/2 cup unsalted butter, at room temperature
    • 4 cups powdered sugar, sifted
    • 1 1/2 tsp vanilla extract

  • For Topping:

    • Fresh mango pieces

Directions:

  1. Make the Mango Curd:
    In a blender, process peeled mango until smooth to prepare the mango puree. In a bowl, beat the butter until creamy, then add sugar and mix. Beat in the eggs and mix in the mango pulp and lemon juice. Cook this mixture in a saucepan over low heat while stirring until it thickens. Once thickened, chill in the refrigerator for at least 6 hours.

  2. Bake the Vanilla Cupcakes:
    Preheat your oven to 350°F (175°C) and line cupcake tins with liners. Sift together the flour, baking powder, baking soda, and salt. In a separate bowl, beat the butter, then add sugar and oil until fluffy. Mix in the eggs one at a time, then add vanilla. Gradually alternate between adding the dry ingredients and the milk to this mixture. Fill the cupcake liners 2/3 full and bake for 15-18 minutes or until a toothpick comes out clean. Allow them to cool completely.

  3. Make the Cream Cheese Frosting:
    Beat together the cream cheese and butter until light and fluffy. Gradually add the powdered sugar, then mix in the vanilla extract.

  4. Assemble the Cupcakes:
    Once the cupcakes have cooled, use a knife to core the center of each cupcake. Fill the center with mango curd, frost the edges with cream cheese frosting, then add more mango curd and fresh mango pieces on top.

  5. Storage:
    Store any leftover cupcakes in the refrigerator for up to 4 days.

How to Serve Mango Cupcakes

Serve Mango Cupcakes chilled or at room temperature. They make a fantastic dessert after dinner or as a sweet treat during the day. You can serve them on a beautiful platter topped with extra mango pieces for an appealing presentation.

How to Store Mango Cupcakes

To keep your Mango Cupcakes fresh, store them in an airtight container in the fridge for up to 4 days. Be sure to separate layers with parchment paper if stacking to avoid sticking.

Tips to Make Mango Cupcakes

  • Use ripe mangoes for the best flavor in your curd.
  • Make the mango curd a day ahead for convenience. It allows the flavors to meld beautifully.
  • Don’t overmix the cupcake batter to keep them light and airy.

Variation

You can experiment with the frosting by adding coconut cream instead of cream cheese for a tropical twist. Alternatively, you can add a bit of lime zest to the frosting for a zesty kick!

FAQs

1. Can I use canned mango pulp instead of fresh mango?
Yes, canned mango pulp can work well if fresh mangoes are not available. Just make sure it’s pure mango with no added sugars or preservatives.

2. How do I know when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake; if it comes out clean with a few crumbs attached, they are ready to be taken out of the oven.

3. Can I freeze the cupcakes?
Yes, you can freeze the un-frosted cupcakes for up to 3 months. Just make sure to wrap them tightly in plastic wrap and store them in an airtight container. Frost them after thawing.

Print
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Mango Cupcakes

  • Author: olivia
  • Total Time: 48 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Light and fluffy Mango Cupcakes filled with sweet mango curd and topped with creamy frosting, perfect for any occasion.

Ingredients

Scale
  • For the Mango Curd:
    • 6 tbsp unsalted butter, at room temperature
    • 2/3 cup granulated sugar
    • 4 large eggs
    • 1/2 cup mango pulp (from peeled mango)
    • 2 tbsp lemon juice
  • For the Vanilla Cupcakes:
    • 1 1/2 cups all-purpose flour
    • 1 tsp baking powder
    • 1/4 tsp baking soda
    • 1/4 tsp fine sea salt
    • 1/4 cup unsalted butter, at room temperature
    • 1/4 cup vegetable oil
    • 1 cup granulated sugar
    • 3 large eggs, at room temperature
    • 1 tsp vanilla extract
    • 1/2 cup milk, at room temperature
  • For the Cream Cheese Frosting:
    • 1 cup cream cheese, at room temperature
    • 1/2 cup unsalted butter, at room temperature
    • 4 cups powdered sugar, sifted
    • 1 1/2 tsp vanilla extract
  • For Topping:
    • Fresh mango pieces

Instructions

  1. Make the Mango Curd: In a blender, process peeled mango until smooth. In a bowl, beat the butter until creamy, then add sugar and mix. Beat in the eggs and mix in the mango pulp and lemon juice. Cook this mixture in a saucepan over low heat while stirring until it thickens. Chill in the refrigerator for at least 6 hours.
  2. Bake the Vanilla Cupcakes: Preheat your oven to 350°F (175°C) and line cupcake tins with liners. Sift together the flour, baking powder, baking soda, and salt. In a separate bowl, beat the butter, then add sugar and oil until fluffy. Mix in the eggs one at a time, then add vanilla. Gradually alternate between adding the dry ingredients and the milk. Fill liners 2/3 full and bake for 15-18 minutes or until a toothpick comes out clean. Allow to cool completely.
  3. Make the Cream Cheese Frosting: Beat cream cheese and butter until light and fluffy. Gradually add powdered sugar, then mix in vanilla extract.
  4. Assemble the Cupcakes: Once cooled, core the center of each cupcake, fill with mango curd, frost edges with cream cheese frosting, and top with mango curd and fresh mango pieces.

Notes

Use ripe mangoes for best flavor. Make mango curd a day ahead for convenience. Don’t overmix the batter to keep cupcakes light.

  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 22g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: mango, cupcakes, dessert, tropical, sweet treat

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