These Mango Cupcakes are light and fluffy on the inside, topped with a luscious mango curd and creamy cream cheese icing. They offer a delightful twist on traditional cupcake flavors, infusing the unique and tropical taste of mango. The recipe features a soft vanilla cupcake base, paired perfectly with the tangy cream cheese icing and sweet mango curd.
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Mango cupcake ingredients
Cupcake ingredients
You need the following ingredients for the cupcake batter: all-purpose flour, baking powder, salt, granulated sugar, room temperature eggs and whole milk, vegetable oil and vanilla extract.
Cream cheese icing ingredients
You need the following ingredients for the cream cheese icing: confectioner's sugar (aka powdered sugar), room temperature cream cheese, vanilla extract and room temperature butter.
Mango curd
The cupcake is topped with mango curd. Purchase from your grocer or make a ½ batch of my homemade mango curd recipe. I also have a YouTube video to walk you through the steps to make the curd.
Instructions
The following short video demonstrates the process to assemble the mango cupcakes:
Making this mango cupcake recipe is fairly simple by following the instructions in the recipe card below. Once the cupcakes have cooled completely, add the toppings and any decorations you like.
For the topping, pipe two layers of cream cheese icing around the outer edge of each cupcake (pipe the second layer directly on top of the first). The cream cheese icing acts as a vessel to hold the curd in place. Finally, spoon the mango curd onto the center of each cupcake for a finishing touch.
Variations
- Mangos and coconut were made for each other! Add a cup of shredded coconut to the cupcake batter or sprinkle toasted coconut over the finished cupcake
- Need even more mango punch in your treat? Dig out a small hole in the cupcake and fill with mango curd.
Storage
The mango curd and cream cheese icing are both perishable and require refrigeration. Place cupcakes in an airtight container and store in refrigerator for up to 4 days. To serve, remove from refrigerator and let rest at room temperature approximately ½ hour prior to serving.
More dessert recipes with mango
Love mango in your desserts? Check out these recipes:
📋 Recipe
Mango Cupcakes
Equipment
- Cupcake Pans (makes 12 cupcakes)
- Cupcake Liners
- Hand Mixer or
- Bowls, measuring cups and spoons
Ingredients
Cupcakes
- 1½ Cups All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 Cup Granulated Sugar
- 2 Large Eggs Room Temperature
- ⅓ Cup Vegetable or Canola Oil
- ⅓ Cup Whole Milk Room Temperature
- 1 teaspoon Vanilla Extract
Cream Cheese Icing
- ½ Cup Cream Cheese, full fat/room temperature
- ¼ Cup Butter, room temperature
- 2 Cups Confectioner's sugar (sifted)
- ½ teaspoon Vanilla Extract
Mango Topping
- ½ Batch Mango Curd (store bought or homemade) See link for mango curd recipe
Instructions
Cupcakes
- Preheat oven to 350℉ (180℃)
- Prepare cupcake pans by placing liners in 12 cavities.
- Combine flour, salt and baking powder in a bowl. Whisk well and set aside for later.1½ Cups All Purpose Flour, 1 teaspoon Baking Powder, ½ teaspoon Salt
- In a separate bowl, combine milk and vegetable oil. Set aside for later.⅓ Cup Vegetable or Canola Oil, ⅓ Cup Whole Milk
- Add sugar and eggs to the bowl of a stand mixer. Mix on medium speed for approximately 2 minutes (note a hand mixer or whisk may also be used).1 Cup Granulated Sugar, 2 Large Eggs
- Add the vanilla extract and mix briefly.1 teaspoon Vanilla Extract
- Add one-third of flour mixture to the mixing bowl. Mix on low speed until incorporated.
- Add one-half of milk and vegetable oil to the mixing bowl. Mix until incorporated.
- Add another third of the flour mixture and mix till smooth.
- Add remaining oil and milk and mix till smooth. Finally, add remaining flour mixture and mix until smooth.
- Fill cupcake liners ⅔ full of batter.
- Bake for 20 - 24 minutes.
Cream Cheese Icing
- Place the cream cheese and butter in a mixer bowl. Mix on medium speed until well combined. Add confectioner's sugar and vanilla. Mix on medium speed for 2 - 3 minutes or until smooth.½ Cup Cream Cheese, full fat/room temperature, ¼ Cup Butter, room temperature, 2 Cups Confectioner's sugar (sifted), ½ teaspoon Vanilla Extract
- Place icing in a piping bag fitted with a star tip.
Cupcake Assembly
- Pipe two circles of cream cheese icing on the outer edge of the cupcake (note: the second circle is piped directly on top of the first circle).
- Spoon mango curd into middle of circle made by the cream cheese icing.½ Batch Mango Curd (store bought or homemade)
- Decorate as desired.
Heather says
These cupcakes are so fruity and refreshing. Perfect for summer treat time. Yum.
Beth says
These are so, so good! I made them just because they look so great, and every bite is like summer in my mouth!
Michelle says
I added the coconut like you had suggested. I had never had mango and coconut together and you were right they are made for each other.
dessertswithstephanie says
Hi Michelle, Thank you for your feedback. So pleased you enjoyed the coconut with the mango!