Name: Mango Cupcakes
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Cuisine: Tropical
Ingredients: 6 tbsp unsalted butter (for mango curd), at room temperature; 2/3 cup granulated sugar (for mango curd); 4 large eggs (for mango curd); 1/2 cup mango pulp (from peeled mango); 2 tbsp lemon juice (for mango curd); 1 1/2 cups all-purpose flour (for vanilla cupcakes); 1 tsp baking powder (for vanilla cupcakes); 1/4 tsp baking soda (for vanilla cupcakes); 1/4 tsp fine sea salt (for vanilla cupcakes); 1/4 cup unsalted butter (for vanilla cupcakes), at room temperature; 1/4 cup vegetable oil (for vanilla cupcakes); 1 cup granulated sugar (for vanilla cupcakes); 3 large eggs (for vanilla cupcakes), at room temperature; 1 tsp vanilla extract (for vanilla cupcakes); 1/2 cup milk (for vanilla cupcakes), at room temperature; 1 cup cream cheese (for frosting), at room temperature; 1/2 cup unsalted butter (for frosting), at room temperature; 4 cups powdered sugar, sifted (for frosting); 1 1/2 tsp vanilla extract (for frosting); Fresh mango pieces (for topping)

Description

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

Ingredients

Scale

6 tbsp unsalted butter (for mango curd), at room temperature
2/3 cup granulated sugar (for mango curd)
4 large eggs (for mango curd)
1/2 cup mango pulp (from peeled mango)
2 tbsp lemon juice (for mango curd)
1 1/2 cups all-purpose flour (for vanilla cupcakes)
1 tsp baking powder (for vanilla cupcakes)
1/4 tsp baking soda (for vanilla cupcakes)
1/4 tsp fine sea salt (for vanilla cupcakes)
1/4 cup unsalted butter (for vanilla cupcakes), at room temperature
1/4 cup vegetable oil (for vanilla cupcakes)
1 cup granulated sugar (for vanilla cupcakes)
3 large eggs (for vanilla cupcakes), at room temperature
1 tsp vanilla extract (for vanilla cupcakes)
1/2 cup milk (for vanilla cupcakes), at room temperature
1 cup cream cheese (for frosting), at room temperature
1/2 cup unsalted butter (for frosting), at room temperature
4 cups powdered sugar, sifted (for frosting)
1 1/2 tsp vanilla extract (for frosting)
Fresh mango pieces (for topping)

Instructions

Prepare the mango curd by blending peeled mango until smooth. In a bowl, beat butter until creamy, add sugar, and mix. Beat in eggs, then mix in mango pulp and lemon juice. Cook over low heat in a saucepan until thickened, then chill for at least 6 hours.
Preheat your oven to 350°F (175°C) and line cupcake tins with liners. Sift flour, baking powder, baking soda, and salt together. In a separate bowl, beat butter, sugar, and oil until fluffy. Mix in eggs one at a time, then add vanilla. Alternate adding dry ingredients with milk until combined. Fill cupcake liners 2/3 full and bake for 15-18 minutes. Allow to cool completely.
For the frosting, beat cream cheese and butter until light and fluffy. Gradually add powdered sugar, then mix in vanilla extract.
To assemble, core the center of each cupcake, fill with mango curd, frost edges, add more mango curd, and top with fresh mango pieces.

Notes

Use ripe mangoes for the best flavor. Make mango curd a day ahead for optimal flavor meld. Don’t overmix the batter.

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

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 22g
Sodium: 200mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: mango, cupcakes, dessert, tropical, baking