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