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–+ servings
Mango cupcakes recipe

Mango Cupcakes

These Mango Cupcakes are light and fluffy on the inside and topped with mango curd and cream cheese icing.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling 30 minutes
Total Time 1 hour 7 minutes
Course Dessert
Cuisine American
Servings 12
Calories 326 kcal

Equipment

  • Cupcake Pans recipe makes 12 cupcakes
  • Cupcake Liners
  • Electric mixer stand- or hand-mixer
  • Bowls, measuring cups and spoons
  • Silicone spatula
  • Pastry bag and star piping tip

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 softened
  • 2 Cups Powdered Sugar sifted
  • ½ teaspoon Vanilla Extract

Mango Topping

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. Scrape down sides of bowl as needed.
  • 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. Scrape down sides of bowl as needed.
  • 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. Cupcakes will be well risen and a toothpick inserted in the center of one will come out clean.

Cream Cheese Icing

  • Place cream cheese and butter in a mixer bowl. Mix on medium speed until well combined. Scrape down sides of bowl as needed.
    ½ Cup Cream Cheese, full fat, ¼ Cup Butter
  • Add powdered sugar and vanilla. Mix on medium speed for 2 - 3 minutes or until smooth.
    2 Cups Powdered Sugar, ½ teaspoon Vanilla Extract
  • Place icing in a pastry 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 to create a well for the mango curd).
  • Spoon mango curd into the 'well' made with the cream cheese icing.
    ½ Batch Mango Curd (store bought or homemade)
  • Decorate as desired.

Notes

Store cupcakes in refrigerator - the mango curd is perishable.  Remove from fridge approximately 1 hour before serving to bring to room temperature.

Nutrition

Calories: 326kcalCarbohydrates: 50gProtein: 2gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 21mgSodium: 196mgPotassium: 42mgFiber: 0.4gSugar: 37gVitamin A: 257IUVitamin C: 0.01mgCalcium: 41mgIron: 1mg
Keyword cupcake recipes, mango cupcakes, mango curd cupcakes
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