Name: Mango Cupcakes
Prep time: 45 min
Cook time: 20 min
Total time: 2 h
Cuisine: Tropical
Ingredients: Granulated sugar; Unsalted butter (softened); Whole eggs (room temperature); Vanilla extract; All-purpose flour; Baking powder; Salt; Whole milk (room temperature); Baking soda; White vinegar; Fresh mango puree; Freshly squeezed lemon juice; Egg yolks; Granulated sugar; Unsalted butter (room temperature); Granulated sugar; Egg whites; Unsalted butter (softened); Vanilla extract; Salt

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Why You’ll Love This Recipe

These cupcakes are the perfect combination of tropical sweetness and creamy richness. The soft, airy sponge contrasts beautifully with the velvety Swiss meringue buttercream and the tangy mango curd filling. With vibrant colors and refreshing flavors, these mango cupcakes will stand out at any gathering. They’re not only delicious but also visually impressive, making them perfect for special events or just a tropical treat.

Ingredients

For the cupcakes:

Granulated sugar
Unsalted butter, softened
Whole eggs, at room temperature
Vanilla extract
All-purpose flour
Baking powder
Salt
Whole milk, at room temperature
Baking soda
White vinegar

For the mango curd:

Fresh mango puree
Freshly squeezed lemon juice
Egg yolks
Granulated sugar
Unsalted butter, room temperature

For the Swiss meringue buttercream:

Granulated sugar
Egg whites
Unsalted butter, softened
Vanilla extract
Salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

To make the cupcakes:

Preheat the oven to 175°C (347°F) and line a 12-cup muffin tin with paper liners.
Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, followed by vanilla extract.
Sift together the flour, baking powder, and salt, then add to the butter mixture alternately with milk, mixing just until combined.
In a small bowl, mix the baking soda and vinegar (it will bubble). Fold this into the batter.
Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 20-22 minutes, or until a toothpick comes out clean.
Cool the cupcakes on a wire rack.

To make the mango curd:

In a saucepan over low-medium heat, combine mango puree, lemon juice, egg yolks, and sugar. Stir until the sugar dissolves.
Gradually add butter in stages, stirring constantly until the mixture thickens to a custard-like consistency (about 5 minutes).
Pour the curd through a sieve to remove any lumps. Let it cool in the fridge for several hours to thicken.

To make the Swiss meringue buttercream:

Combine the egg whites and sugar in a heatproof bowl over a double boiler. Whisk until the sugar dissolves and the mixture reaches 160°F (71°C).
Transfer the mixture to a stand mixer and beat until stiff peaks form. Gradually add the softened butter and vanilla extract and continue beating until smooth and fluffy.

To assemble:

Once the cupcakes have cooled, hollow out the center of each one and fill with the mango curd.
Frost the cupcakes with Swiss meringue buttercream and garnish with extra mango pieces.

Servings and Timing

This recipe makes 12 cupcakes. The total preparation time is approximately 45 minutes, with an additional cooling and chilling time for the curd of at least 2 hours.

Variations

Add coconut: Incorporate shredded coconut into the batter for an added tropical flavor.
Other fruit curds: Replace the mango curd with passion fruit or lemon curd for a different fruity twist.
Lemon glaze: Drizzle a tangy lemon glaze over the cupcakes for extra citrus flavor.

Storage/Reheating

Store the cupcakes in an airtight container at room temperature for up to 2-3 days. You can also refrigerate them for up to a week, but they are best enjoyed fresh.

FAQs

Can I use canned mango puree?

Yes, canned mango puree can be used if fresh mangoes are not available, but fresh puree is recommended for the best flavor.

Can I make the mango curd ahead of time?

Yes, you can make the mango curd a day in advance and refrigerate it until you’re ready to assemble the cupcakes.

Can I substitute the Swiss meringue buttercream with regular buttercream?

Yes, you can use regular buttercream if you prefer a quicker frosting option, but Swiss meringue buttercream adds a smoother, more luxurious texture.

Can I freeze these cupcakes?

Yes, you can freeze the unfilled cupcakes. Store them in an airtight container for up to 3 months. Thaw and fill with mango curd and buttercream before serving.

Can I use a different type of flour?

All-purpose flour is recommended for these cupcakes, but you can experiment with cake flour for a lighter texture.

How do I prevent the cupcakes from sinking in the middle?

Make sure to properly cream the butter and sugar, and avoid overmixing the batter when adding the dry ingredients.

How long does the mango curd take to set?

The mango curd needs at least 2 hours in the fridge to set properly.

Can I use a store-bought mango curd?

While homemade mango curd offers the best flavor, store-bought options can be used in a pinch.

How do I know when the cupcakes are done baking?

Test the cupcakes by inserting a toothpick into the center. If it comes out clean, the cupcakes are done.

Can I make these cupcakes without eggs?

For an egg-free version, you can substitute eggs with egg replacers such as flax eggs or applesauce.

Conclusion

These Mango Cupcakes are a tropical delight, offering a perfect combination of fluffy vanilla sponge, rich mango curd, and smooth Swiss meringue buttercream. Whether you’re celebrating a special occasion or simply enjoying a sweet treat, these cupcakes will transport you to a sunny paradise with every bite.

Mango Cupcakes

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Author: Julia
Total Time: 2 hours (including cooling and chilling for curd)
Yield: 12 servings
Diet: Vegetarian

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Description

These Mango Cupcakes bring a tropical twist to a classic treat! Soft vanilla cupcakes are filled with tangy mango curd and topped with silky Swiss meringue buttercream, making them a refreshing and indulgent dessert for any occasion.

Instructions

To make the cupcakes:

Preheat the oven to 175°C (347°F) and line a 12-cup muffin tin with paper liners.
Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, followed by vanilla extract.
Sift together flour, baking powder, and salt. Add to the butter mixture alternately with milk, mixing just until combined.
In a small bowl, mix baking soda and vinegar (it will bubble). Fold this into the batter.
Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 20-22 minutes or until a toothpick comes out clean.
Cool the cupcakes on a wire rack.

To make the mango curd:

In a saucepan over low-medium heat, combine mango puree, lemon juice, egg yolks, and sugar. Stir until sugar dissolves.
Gradually add butter in stages, stirring constantly until the mixture thickens to a custard-like consistency (about 5 minutes).
Pour the curd through a sieve to remove any lumps and refrigerate for several hours to thicken.

To make the Swiss meringue buttercream:

Combine egg whites and sugar in a heatproof bowl over a double boiler. Whisk until the sugar dissolves and the mixture reaches 160°F (71°C).
Transfer the mixture to a stand mixer and beat until stiff peaks form. Gradually add softened butter and vanilla extract, continuing to beat until smooth and fluffy.

To assemble:

Once the cupcakes have cooled, hollow out the center of each and fill with mango curd.
Frost with Swiss meringue buttercream and garnish with additional mango pieces.

Notes

Storage: Store the cupcakes in an airtight container at room temperature for up to 2-3 days. Refrigerate for up to a week, but best enjoyed fresh.

Variation: Add shredded coconut to the batter for extra tropical flavor or try a passion fruit curd instead of mango.

Prep Time: 45 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Tropical, American