Mangoes have to be almost everyone's favorite fruit, and these Mango Cupcakes are the perfect way to celebrate the sweet juicy flavor of these guys!
This recipe is for delicious soft vanilla cupcakes filled with homemade mango puree, swirled with a vanilla bean frosting, and topped with fresh ripe mangoes. These cupcakes couldn't get any better!
If you love bakes that celebrate fruit, have a look at this recipe for Cherry Cupcakes or this recipe for Strawberry Cupcakes.
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Ingredients
To make this easy mango cupcake recipe, you will need the ingredients listed below. Remember to always use fresh room temperature ingredients when baking.
- Sunflower oil
- Extra-large eggs
- Granulated white sugar
- Cake flour
- Salt
- Baking powder
- Whole milk
- Vanilla extract
- Mangoes
- Castor sugar
- Limes
- Powdered sugar
- Unsalted butter
- Vanilla bean paste
Sunflower oil - these cupcakes use oil instead of butter for extra moistness! Use neutral-tasting vegetable oil for this recipe like sunflower or canola oil.
Extra-large eggs - out of their shell, the eggs I use weigh 56 grams, if you aren't sure if you have the same eggs - weigh the eggs you have and adjust accordingly.
Mangoes - for the best results use ripe delicious mangoes for this recipe. Choosing unripe mangoes will affect the taste of these cupcakes. Frozen mango pieces can also be used.
Limes - you will need lime juice and lime zest for this recipe. If you can't find limes, use lemon juice and zest instead.
Vanilla bean paste - this is used in the cupcakes and the frosting, if you can't find any use a quality vanilla extract.
See the recipe card for quantities.
Instructions
Follow the simple instructions below to make these delicious mango cupcakes. First, you will make the cupcakes, then the fresh mango puree, and then the vanilla buttercream frosting.
Instructions for cupcakes
STEP 1: Preheat the oven. Preheat the oven to 170C (340F) and line 24 cupcake cases into two 12-hole muffin pans.
STEP 2: Beat eggs, sugar, and oil. Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until light and fluffy, about 4 minutes.
STEP 3: Add dry ingredients. Sift together the salt, baking powder, and flour then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
STEP 4: Add milk and vanilla. Combine the milk and vanilla bean paste in a jug, and slowly pour this into the cake batter with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
STEP 5: Bake. Pour the cupcake batter into the cupcake cases using a jug or cookie scoop, filling each case two-thirds of the way up. Bake in a preheated oven for 12 to 15 minutes or until a skewer inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool in their tins for 5 minutes, then to cool completely on a cooling rack.
Instruction for mango puree
STEP 1: Prepare mangoes. Peel and slice 200g of mangoes, then puree the mangoes in a food processor. Pass the puree through a fine mesh sieve to remove any strings.
STEP 2: Heat mangoes, sugar, and lime juice. In a medium saucepan set over medium heat add the mango puree, lime juice, and castor sugar. Heat until the sugar has melted and the puree has thickened slightly.
STEP 3: Cool. Add the mango puree to a glass jar and place it in the fridge to cool and firm up, before adding it to a piping bag.
Instructions for frosting
STEP 1: Beat the butter and icing sugar. Add the unsalted butter and icing sugar to a bowl of a stand mixer fitted with a paddle attachment and beat at medium speed until the mixture looks like fine breadcrumbs.
STEP 2: Combine the milk and vanilla. Add the vanilla bean paste and milk to a small jug.
STEP 3: Add the milk and vanilla. Slowly pour the milk mixture into the icing sugar and butter mixture with the mixer's motor running. Once all of the milk has been added beat at high speed until light and fluffy, about 5 minutes. Be sure to scrape the sides of the bowl often while mixing. Add the frosting to a piping bag fitted with your chosen nozzle.
Instructions for decorating
STEP 1: Prepare diced mango. Finely dice the remaining mango and add it to a small bowl. Add the lime juice and lime zest and stir to combine.
STEP 2: Fill the cupcakes. Use an apple corer to remove the center of each cupcake. Fill the center of the cupcake with the cooled mango puree.
STEP 3: Pipe the frosting. Pipe a frosting circle onto each cupcake's edge, leaving the center empty.
STEP 4: Add diced mango. Fill the center of each cupcake with the diced mango, serve, and enjoy!
Substitutions
If you can't find fresh mangoes, you can make this recipe with frozen mangoes. Just thaw them properly before adding them to the top of the cupcakes so that the cupcakes don't get soggy.
Equipment
For these easy mango cupcakes, you will need x2 12-hole muffin tin, 24x paper cupcake cases, a wire rack for cooling, a disposable piping bag, a piping nozzle, and an electric mixer.
I always use a stand mixer or electric hand mixer to make the buttercream as they help ensure a fluffy frosting.
Storage
Cupcakes cool quickly and dry out just as quickly so try to frost them the same day that they are baked. If you don't have time to decorate the cupcakes the same day as baking them, store them in an airtight container or cover the cupcake trays in plastic wrap until the next day.
Since these cupcakes are made with fresh fruit, as a filling and as a topping, I suggest eating these cupcakes the day that they are decorated. If you have any left-over store these in the fridge for about 2 days.
I do not recommend freezing these cupcakes once decorated.
Top tip
Follow the top tips below to ensure you are baking the perfect mango cupcakes!
- Use an oven thermometer to test the true temperature of your oven.
- Never overfill your cupcake liners, two-thirds is perfect.
- Allow the cupcakes to cool completely before decorating them.
- Make sure that mango puree has thickened enough before removing it from the stovetop.
FAQ
The eggs I use weigh 56 grams, if you aren't sure if you have the same eggs - weigh the eggs you have and adjust accordingly.
The mango puree needs to reduce on the stove before removing it, also it needs time to thicken up in the fridge before you add it to a piping bag.
Buttercream frosting needs to be whipped for about 5 to 10 minutes after the milk has been added so that it becomes light and fluffy.
These fresh mango cupcakes are absolutely delicious and the perfect summer cupcake when mangoes are at their best!
If you give these delicious cupcakes a try please leave a comment and star review below, I would love to hear from you! And don't forget to follow along @with_love_kitty to make sure you never miss a recipe.
Happy Baking
With Love,
Kitty
📖 Recipe
Mango Cupcakes
Equipment
- x2 12-hole cupcake tins
Ingredients
Vanilla Cupcakes
- 120 ml sunflower oil
- 3 eggs extra large
- 250 g sugar white
- 290 g cake flour
- 1 teaspoon salt
- 2 tbsp baking powder
- 270 ml milk whole
- 2 teaspoon vanilla bean paste
Mango Purée
- 200 g mangoes
- 20 g superfine sugar
- 1 tbsp lime juice
Vanilla Bean Buttercream
- 500 g powdered sugar
- 160 g unsalted butter
- 40 ml milk whole
- 1 tablespoon vanilla bean paste
Mango Topping
- 200 g mangoes
- 1 tablespoon lime juice
- 2 teaspoon lime zest
Instructions
Vanilla Cupcakes
- Preheat the oven to 170°C (340°F) and line 24 cupcake cases into two 12-hole muffin pans.
- Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until light and fluffy, about 4 minutes.
- Sift together the salt, baking powder, and flour then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
- In a jug combine the milk and vanilla bean paste, and slowly pour this into the cake batter with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
- Pour the cupcake batter into the cupcake cases using a jug or cookie scoop, filling each case two-thirds of the way up. Bake in a preheated oven for 12 to 15 minutes or until a skewer inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool in their tins for 5 minutes, then to cool completely on a cooling rack.
Mango Purée
- Peel and slice 200g of mangoes, then puree the mangoes in a food processor. Pass the puree through a fine mesh sieve to remove any strings.
- In a medium saucepan set over medium heat add the mango puree, lime juice, and castor sugar. Heat until the sugar has melted and the puree has thickened.
- Add the mango puree to a glass jar and place it in the fridge to cool and firm up, before adding it to a piping bag.
Vanilla Bean Buttercream
- Add the unsalted butter and icing sugar to a bowl of a stand mixer fitted with a paddle attachment and beat at medium speed until the mixture looks like fine breadcrumbs.
- Add the vanilla bean paste and milk to a small jug.
- Slowly pour this into the icing sugar and butter mixture with the motor of the mixer running. Once all of the milk has been added beat at high speed until light and fluffy, about 5 minutes. Be sure to scrape the sides of the bowl often while mixing. Add the frosting to a piping bag fitted with your chosen nozzle.
Assembly
- Finely dice the remaining mango and add it to a small bowl. Add the lime juice and lime zest and stir to combine.
- Use an apple corer to remove the center of each cupcake. Fill the center of the cupcake with the cooled mango puree.
- Pipe a circle of frosting onto the edge of each cupcake, leaving the center empty.
- Fill the center of each cupcake with the diced mango, serve, and enjoy!
Alex says
These mango cupcakes were so good! Loved this recipe and will be making them again soon