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–+ servings
Mango Cupcakes

Mango Cupcakes That Taste Like Tropical Paradise

These Mango Cupcakes are a delightful tropical dessert, featuring a sweet mango curd center and tangy cream cheese frosting.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mango Curd
  • 6 tbsp Unsalted Butter Provides richness; vegan butter works well.
  • 2/3 cup Granulated Sugar Sweetens the curd.
  • 4 large Eggs Thickens the curd; use eggless alternatives if needed.
  • 1/2 cup Mango Pulp Fresh or frozen mango works beautifully.
  • 2 tbsp Lemon Juice Brightens mango flavor.
For the Vanilla Cupcakes
  • 1.5 cups All-Purpose Flour Gives structure; gluten-free blend as an alternative.
  • 1 tsp Baking Powder Ensures a fluffy rise.
  • 1/4 tsp Baking Soda Enhances texture and rise.
  • 1/4 tsp Fine Sea Salt Balances the sweetness.
  • 1/4 cup Unsalted Butter Adds moisture; vegan butter can be used.
  • 1/4 cup Vegetable Oil Keeps cupcakes soft and moist.
  • 1 cup Granulated Sugar Sweetens and improves texture.
  • 3 large Eggs Provide essential moisture and structure.
  • 1 tsp Vanilla Extract Adds flavor; almond extract for a twist.
  • 1/2 cup Milk Enhances moisture; non-dairy milk is a good option.
For the Cream Cheese Frosting
  • 1 cup Cream Cheese Tangy base for frosting; opt for vegan if desired.
  • 1/2 cup Unsalted Butter Adds creaminess to frosting.
  • 4 cups Powdered Sugar Sweetens and stabilizes frosting.
  • 1.5 tsp Vanilla Extract Enhances flavor profile.

Equipment

  • food processor
  • Mixing Bowls
  • Saucepan
  • oven
  • Cupcake Tin
  • hand mixer

Method
 

Step-by-Step Instructions for Mango Cupcakes
  1. Prepare the Mango Curd: Blend chopped mango into a smooth puree; mix unsalted butter, granulated sugar, and eggs until combined; incorporate mango puree and lemon juice, then set aside.
  2. Cook the Curd: Pour the mango mixture into a saucepan and cook over low heat, stirring until thickened at 170°F, about 10-15 minutes; strain and chill for at least 6 hours.
  3. Make the Cupcake Batter: Preheat oven to 350°F; whisk flour, baking powder, baking soda, and salt; cream butter, sugar, and oil, then add eggs and vanilla; alternate dry ingredients with milk until just combined.
  4. Bake the Cupcakes: Fill liners two-thirds full with batter and bake for 18 minutes; cool in the pan for 5 minutes, then transfer to wire rack.
  5. Prepare the Cream Cheese Frosting: Beat cream cheese and butter until fluffy, add powdered sugar gradually, mix until smooth, then incorporate vanilla extract.
  6. Assemble the Mango Cupcakes: Hollow out cooled cupcakes, fill with mango curd, pipe frosting around edges, top with additional curd and mango pieces.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter. Allow cupcakes to cool completely before frosting.

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