These fresh mango cupcakes are filled with mango puree and topped with a colored swirl of vanilla buttercream. They are the perfect treat for any mango fanatic. 

One of my earliest posts was a recipe on fresh mango cupcakes made vegan. Truthfully, I was never really satisfied with that first recipe.

The cakes were really moist but reminded me a little of corn muffins and my readers did confirm that! So I've remade the mango cupcake.

At first, I tried to keep the cupcakes eggless but used milk and butter instead of the other vegan ingredients. My proportions did not work out so well and those cupcakes went right into the trash. Besides having an issue with the rise, I still had the same problem as last time.

Like the last time, I had put mango puree in the batter also. I realized that baking mango puree was what was giving it that corn muffin taste and did little to provide any mango flavor.

So I made the cupcakes again, this time using eggs and skipping the mango in the batter. I decided to reserve the mango only for the filling. Winner! I only wish I had some mango extract because then I would have put it into the vanilla buttercream as well.

It's not easy to find in a regular grocery store, but I have seen it online as well as at Indian grocery stores. I used vanilla extract but if you really want to pack in the mango flavor, it may be worth seeking out the extract.

To create a two tone effect frosting, apply food coloring to the inside of a pastry bag using a paint brush. Then, carefully drop the buttercream to the bag. Pipe on the buttercream.

If you love mango, you may also enjoy my mango swirl ice cream recipe.

My recipe which you see here was first published in the June 8th, 2012 edition of the Hindustan Times (Delhi)

Continue to Content

Fresh Mango Cupcakes

Yield: 15 cupcakes

Prep Time: 40 minutes

Cook Time: 18 minutes

Total Time: 58 minutes

These fresh mango cupcakes are filled with mango puree and topped with a colored swirl of vanilla butter cream. They are the perfect treat for any mango fanatic. 

Print

Ingredients

For the cupcake batter:

• 1 ¼ cup all purpose flour
• pinch salt
• 1 ¼ teaspoon baking powder
• ¾ cup sugar
• 6 Tbs unsalted butter
• 1 egg
• 2 teaspoon vanilla extract
• ¾ cup milk

For the filling:

• ½ cup fresh mango puree
• 4 teaspoon sugar
• 1 Tbs lime juice
• ½ Tbs corn starch mixed with 1 Tbs cold water

For the frosting:

• 1 cup unsalted butter, cubed
• 2 ½ cups powdered sugar
• 2 teaspoon vanilla extract

Instructions

Fo the cupcakes

1. Preheat the oven to 350°F and line a muffin tin with cupcake liners. Sift together the flour, salt, and baking powder. Beat the butter and sugar until light and fluffy. 
2. Add the egg and vanilla to the butter mixture and mix until combined. Alternate adding the milk and dry ingredients to the egg mixture. Mix each addition only until just combined. 
3. Fill the cupcake liners to ⅔ of the way. Bake at 350°F for 15-18 minutes or until a skewer comes out clean. Cool cupcakes on a cooling rack.

For the filling:

1. Combine the puree, sugar, and lime juice in a pot and heat it over medium heat until it bubbles.
2. Add the corn starch and water mixture a little at a time while stirring. 
3. Once the mixture thickens, remove the filling from the heat and transfer to another bowl to cool.

For the frosting:

1. Whip the butter cubes in an electric mixer on medium speed for about 5 minutes. Stop in the middle to scrape down the sides.
2. Reduce the speed to low and gradually add the sugar. Add the vanilla and whip again on medium speed for 3 minutes, stopping once to scrape down the sides.

For the assembly:

1. Using a small paring knife, cut out the center of each cupcake at about a 45 degree angle so that you have cut out a cone shape. 
2. Add the filling into the hole using a spoon or pastry bag.Remove the bottom part of the cone and replace the top on the cupcake.
3. To create a two tone effect frosting, apply food coloring to the inside of a pastry bag using a paint brush. Then, carefully drop the buttercream to the bag. Pipe on the buttercream.

Notes

• You can change the extract flavor in the cake or buttercream. Mango extract will enhance the mango flavor or try a nut extract such as almond.
• One mango can yield up to 1 cup of puree depending on the size of your mangoes.
• You may want to adjust the amount of sugar in the filling depending on the sweetness of your mango.
• Use an ice cream scoop to evenly distribute the batter in your cupcake liners.

Nutrition Information:

Yield: 15 Serving Size: 1 cupcake
Amount Per Serving: Calories: 321Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 58mgSodium: 64mgCarbohydrates: 39gFiber: 0gSugar: 30gProtein: 2g

This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.

SaveSave