Mango Cupcakes

5 from 1 vote

These delicious Mango Cupcakes are made from soft vanilla cupcakes filled with homemade mango puree, swirled with a vanilla bean frosting, and topped with fresh ripe mangoes.

Prep Time1

Cook Time30

Course: Cupcakes

Cuisine: American

Servings: cupcakes

Calories: 284kcal

Author: Cat Spiller

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

Metric - US Customary

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!

Nutrition