These Mango Cupcakes are soft and delicious, filled with sweet Mango Curd, topped with tangy Cream Cheese Frosting, and fresh mango pieces.
This recipe for Mango Cupcakes is easy to make and absolutely delicious! They are bursting with mango flavor, and the cream cheese frosting compliments the delicious mango curd so well.
I will show you step-by-step how to make these fruity and tropical cupcakes!
How to make Mango Cupcakes
To make the Mango Cupcakes, let’s start by making the Mango Curd.
Chop the mangoes and place the pieces in the cup of a blender or food processor.
Blend the mango pieces until it becomes mango purée. Set it aside.
In a large bowl, beat the butter with a mixer, add the white sugar, and then add the eggs. Mix to combine. It’s important to get the eggs well mixed with the butter and sugar. This will prevent the curd from tasting eggy, and prevent the eggs from scrambling when you are making the curd, which would make the curd lumpy and also taste like eggs.
Add the mango purée to the bowl and the lemon juice. The lemon juice will help bring out the mango taste and tanginess.
Transfer the mixture to a saucepan with a heavy bottom and cook over low heat, stirring non-stop.
Don’t let the curd come to a boil. Keep the heat low the whole time.
It’s also important to stir the curd the whole time you are cooking.
Cook the curd until a thermometer registers 170ºF. If you don’t have a thermometer, cook it until it’s thick enough to coat the back of a spoon.
Pour the curd through a strainer and let it cool down. Then place it in the fridge for a few hours to chill and thicken.
Once the Mango Curd is ready, you can make the cupcakes. The curd will need to chill for a few hours before you can use it to fill the cupcakes.
Vanilla Cupcakes Instructions
This is how to make the Vanilla Cupcakes. These cupcakes are so soft and fluffy. A mixture of oil and butter in the batter gives out the best results taste and texture wise.
Whisk the dry ingredients together, which are all-purpose flour, baking powder, baking soda, and salt.
Start by beating the butter, sugar, and oil together until fluffy in the bowl of a stand mixer using the paddle attachment, or using a hand mixer.
Add the eggs and a teaspoon vanilla extract and mix to combine.
Then, add half of the dry mixture to the bowl and mix.
Once the batter has been mixed, add the milk and mix.
Follow by the other half of the dry ingredients. The reason why we add the dry ingredients in parts alternating with the milk, is to avoid over mixing the batter once the flour is added.
Then spoon the cupcake batter into the cupcake pan and bake in the pre-heated 350ºF oven until a toothpick inserted into the cupcakes comes out clean.
Cream Cheese Frosting Instructions
To frost the cupcakes, let’s make a delicious Cream Cheese Frosting. It’s tangy and creamy, perfect to top the fluffy cupcakes, and to compliment the sweet mango curd.
The Cream Cheese Frosting is super easy to make. Simply beat the cream cheese with the butter until fluffy and creamy. Pour the powdered sugar in and mix to combine. Raise the speed and beat for another minute.
Add the vanilla and mix.
If the frosting is too thick or dry, add a bit of milk to thin it out, and if the frosting is too thick, add some more powdered sugar to make it stiffer.
Once the frosting is ready, place it in a piping bag fitted with the tip of choice. I used tip 2D.
To assemble the cupcakes
To assemble the cupcakes, remove the center of each cupcake. You can use a spoon, a small pairing knife, or an apple corer.
Place a tablespoon of mango curd in the center of the cupcakes.
Pipe a ring of Cream Cheese Frosting on top of the cupcakes, around the edges, leaving a hole in the middle.
Then spoon another teaspoon or so of mango curd in the center, and top with some chopped fresh mangoes.
I also decorated the cupcakes with a mint leaf. You can also decorate the cupcakes with some fresh berries or sprinkles on top of the frosting.
Variations for Mango Cupcake Recipe
Here are some ways where you can make variations for these Mango Cupcakes:
- Make coconut cupcakes instead of vanilla cake for the base.
- You can change up the vanilla cupcake base for lime cupcakes or lemon cupcakes, which also go super well with the mango flavor.
- Make a mango buttercream frosting by adding a couple of tablespoons of mango curd to the frosting (if you do that, add some more powdered sugar to balance out the consistency of the frosting).
- You can also change up the frosting for a coconut, or lemon frosting instead of the cream cheese.
If you like these Mango Cupcakes, here are some more recipes you might like:
- Banana Creme Brûlée Cupcakes
- Strawberry Cheesecake Cupcakes
- Lemon Poppy Seed Cupcakes
- Cannoli Cupcakes
- Salted Dulce de Leche Cupcakes
- 6 tbsp unsalted butter at room temperature 84 grams
- 2/3 cup granulated sugar 133 grams
- 4 large eggs
- 1/2 cup mango pulp 124 grams
- 2 tbsp lemon juice
- 1 1/2 cups all-purpose flour 191 g
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1/4 cup unsalted butter at room temperature 56 g
- 1/4 cup vegetable oil 60 ml
- 1 cup granulated sugar 200 g
- 3 large eggs at room temperature
- 1 tsp vanilla extract
- 1/2 cup milk at room temperature 120 ml
Cream Cheese Frosting
- 1 cup cream cheese at room temperature 226 g
- 1/2 cup unsalted butter at room temperature 113 g
- 4 cups powdered sugar sifted 500 g
- 1 1/2 tsp vanilla extract 7 ml
- To obtain the mango purée, simply process the chopped and peeled mango in a food processor or blender cup.
- Beat the butter with an electric mixer for about 30 seconds at medium speed.
- Add the sugar to the butter and beat for another minute.
- Add the eggs and beat.
- Add the mango pulp and lemon juice to the bowl and mix. The mixture may seem curdled and separated.
- Transfer it to a small saucepan.
- Start cooking over low heat, stirring non-stop with a spatula.
- Keep cooking for 5-10 minutes. Don’t let the mixture boil, and don’t stop stirring.
- The curd should be thick, coating the back of a spoon, and a thermometer should indicate 170ºF.
- Depending on how high or low the heat is, the time will vary. I suggest keeping at low, or medium-low heat. You don’t want the curd to come to a boil, and you don’t want the mixture to stick to the bottom of the pan, which will easily happen if the heat is too high, or if you stop stirring.
- Once the curd is ready, pour it into a heat-proof bowl, and let it cool down.
- Place it in the fridge for at least 6 hours to chill through and get thick.
- To make the Vanilla Cupcakes, preheat the oven to 350ºF and line 14 cupcake tins with cupcake liners.
- In a large bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer, beat the butter with the granulated sugar and oil on medium speed for about 1 minute, until creamy and fluffy. Scrape the sides of the bowl as necessary.
- Add the eggs, one at a time, mixing each egg until combined before adding the next. Add the vanilla and mix.
- Add one third of the dry ingredient mixture. Mix on low speed until incorporated.
- Add half of the milk, mix to combine.
- Add another third of the dry ingredients and mix.
- Follow by the remaining milk.
- Lastly, add the last third of the dry ingredients and fold with a rubber spatula, or stir on low speed until incorporated.
- Divide the batter evenly among the cupcake liners, filling them about two-thirds of the way.
- Bake for about 18 minutes. Start checking the cupcakes at the 15-minute mark, and keep baking and checking as necessary. To see if the cupcakes are ready, gently press with your finger on top of the cupcakes, and if they spring right back, that means they are done baking. Let the cupcakes cool before filling and frosting.
Cream Cheese Frosting
- To make the Cream Cheese Frosting, place the cream cheese and butter in the bowl of an electric mixer.
- Cream on medium-high speed for 4 minutes, until very fluffy and light in color, scraping the bowl once or twice during the process.
- Next, add the sifted powdered sugar to the bowl with the cream cheese and butter. Mix on low speed until combined. Increase the speed to medium-high and beat for 1 more minute. Add the vanilla and mix to combine.
- To assemble the cupcakes, remove the center of each cupcake with a spoon. Next, spoon some Mango Curd into the middle of each cupcake.
- Place the Cream Cheese Frosting in a piping bag fitted with the piping tip of choice.
- Pipe a tall ring around the edge of the cupcakes, leaving a hole in the middle. Spoon some more curd into the middle of the frosting ring, top with chopped mango pieces.
- The cupcakes can be stored in the refrigerator, covered, for up to 4 days.