Mango Cupcakes

You will love these delicious Mango Cupcakes, full of tropical flavor. They have a light and fluffy sponge, Swiss meringue buttercream frosting, and fresh, creamy mango curd filling.

Jump to:

• 🌟 Why this is the best Mango Cupcakes recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make this recipe
• ❄️ Storage and Freezing
• 🎓 Expert tips
• 🥣 Equipment Notes
• ❓Recipe FAQs
• 🧁 More Cupcake Recipes
• Mango Cupcakes

🌟 Why this is the best Mango Cupcakes recipe

1. The taste: I never compromise on taste. The vanilla sponge and Swiss meringue buttercream frosting perfectly showcase the sweet, tropical mango curd filling. I promise you will love these mango cupcakes with mango filling!
2. The texture: The soft and fluffy sponge makes the dreamiest contrast to the silky whipped frosting and velvety curd filling. This will definitely become one of your favorite cupcake recipes!
3. The professional look: No one will believe you made these fresh mango cupcakes yourself! They have a really professional taste and appearance but are much easier to make than you might think.

📝 Ingredient notes

1. For the cupcakes

1. Granulated sugar - The sugar in this mango cupcakes recipe is balanced and not too sweet, but we need simple white granulated sugar for the sponge.
2. Unsalted butter - Ensure it is softened to cream with the butter properly. I use 82% fat content European-style butter, and always unsalted.
3. Whole Eggs - Always use room-temperature eggs in baking for proper emulsification.
4. Vanilla extract - I prefer this to vanilla essence, which can taste synthetic.
5. All-purpose flour - AP flour, or plain flour is perfect for baking soft and fluffy cupcakes.
6. Baking powder - This raising agent ensures that the sponge lifts as it bakes.
7. Salt - A pinch of salt brings out the taste of mango even more.
8. Whole Milk - Make sure this is at room temperature.
9. Baking soda and White vinegar - This is my signature baking hack for making cupcakes super moist and fluffy; so don't skip it.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

2. For the mango curd

1. Fresh mango puree - First, puree the chunks of mango pulp in a food processor or blender, then measure to get the correct quantity for the mango filling. Keep some mango back to garnish the cupcakes after you have frosted them.
2. Freshly squeezed lemon juice - This brightens all the flavors in the mango cupcake filling.
3. Egg yolks - This gives the curd an amazingly rich flavor and velvety smooth texture. Always use room-temperature eggs in baking.
4. Granulated sugar - You may need to adjust the sugar amount depending on the mangoes' sweetness.
5. Unsalted butter - Use European-style butter with a high fat content (mine is 82%). Bring this to room temperature before making the easy mango curd recipe.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

3. For the Swiss Meringue Buttercream

1. Granulated sugar - In a Swiss meringue, we dissolve the sugar into the egg whites over a gentle heat before whipping them.
2. Egg white - Take care when separating eggs so you don't get any yolk in the whites. This will cause a failed meringue.
3. Unsalted butter - It needs to be soft and at room temperature before use. Avoid last-minute microwaving, and read my tips on how to soften butter.
4. Vanilla extract - A little vanilla flavor enhances all the flavors in these mango cupcakes.
5. Salt - While it might seem odd, this is essential! It balances the sweetness and brings out the flavor.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

👩‍🍳 How to make this recipe

1. Make the vanilla cupcakes

1. Line a 12-cup cupcake tin with muffin liners and preheat the oven to 175℃ / 347℉ (no fan).
2. Cream the room-temperature butter and sugar together in a mixing bowl with an electric hand whisk until it's light and fluffy.
3. Slowly add the eggs one by one while the mixer is still running, and finally, mix in the vanilla extract.
4. Sift the dry ingredients (all purpose flour, baking powder, and salt) together in a separate bowl. Turn the mixer down to low speed and add the dry ingredients in three stages, alternating with the room-temperature milk, just until it is all incorporated.
5. Mix the vinegar and baking soda in a small bowl (it will bubble). Immediately fold this into the cupcake batter.
6. Pipe or spoon the batter evenly into the cavities of your lined cupcake tin cavities, filling each one about ¾ full.
7. Bake the cupcakes for 20-22 minutes or until a toothpick inserted into the center comes out clean, and then cool the baked cupcakes on a wire rack.

💡 Top Tip: Do not overmix the cupcake batter; stop after each round of ingredients has been incorporated.

2. Make the mango curd

1. Place the mango puree, lemon juice, egg yolks, and white sugar in a heavy-based saucepan over low-medium heat until the sugar has completely dissolved.
2. Stir the room-temperature butter into the mixture in four stages. Cook over medium heat stirring constantly with a rubber spatula to prevent the egg yolks from curdling.
3. After about 5 minutes, the mixture will thicken to a custard-like consistency and coat the back of a spoon (the temperature should be about 80C/176F).
4. Pour the cooked mango curd through a sieve to remove any lumps and transfer it to a container. Cover the surface with plastic food wrap and refrigerate for several hours to allow it to thicken.

💡 Top Tip: Don't cook the curd over high heat or you can scramble the eggs!

3. Make the Swiss meringue buttercream and assemble

1. Mix the egg whites and sugar in the bowl over a double boiler and whisk constantly until the sugar is dissolved and the mixture reaches 160F/71C.
2. Add the egg white and sugar mixture to the bowl of a stand mixer fitted with the whisk attachment and whip for about 6 minutes until glossy, stiff peaks form and the bowl is no longer hot to the touch.
3. Switch to the paddle attachment and add the softened butter tablespoon by tablespoon on medium speed. Once it is incorporated, turn the mixer up to medium-high speed and whip it for an additional 4 minutes or until the mixture becomes light, fluffy, and increases in volume.
4. Add the vanilla extract and salt and continue whipping for another minute until smooth and silky. Then, transfer the frosting to a piping bag fitted with a piping nozzle. If it seems too thin to pipe, place it in the refrigerator for 30 minutes to firm up slightly.
5. Make a small hole in each cupcake and fill it with about ½ tablespoon of mango curd. Then, frost the mango vanilla cupcakes with the Swiss meringue buttercream. Garnish with a few chunks of fresh mango and fresh mint.

💡 Top Tip: Do not add the butter before the Swiss meringue returns to room temperature. If it is too hot, it will melt the butter, resulting in a buttercream soup. 

❄️ Storage and Freezing

These simple mango cupcakes are best served fresh right after you have baked and decorated them. They'll be fine on the counter for a few hours but bear in mind that buttercream will melt over time in warm temperatures.

Store leftovers in an air-tight container in the fridge for 2-3 days. Buttercream will also harden in the fridge, so bring the mango filled cupcakes back to room temperature before serving for the frosting to soften.

Store any leftover mango curd in the fridge for up to a week.

For freezing, check out my detailed article on how to freeze cupcakes.

🎓 Expert tips

1. Always weigh ingredients with a digital scale rather than measuring by volume.
2. All of the mango cupcake ingredients, i.e., the eggs, butter, and milk, must be at room temperature to properly emulsify. The temperature and texture of the butter are particularly critical. I find it takes around an hour for butter to come out of the fridge and reach room temperature, but do not let it melt.
3. When making the meringue, you can also check the sugar has dissolved into the egg whites by rubbing the mixture between your fingertips. It should be smooth, not grainy.
4. The buttercream is the best texture for piping when the mixture is freshly whipped. I like to use the frosting immediately or store it at room temperature in a piping bag for a few hours. If you store it in the refrigerator first, you will need to bring it back to room temperature before using it and perhaps whip it for a minute in the stand mixer to fluff it up again.
5. Baking these cupcakes takes 22 minutes in my oven, but all ovens vary. A toothpick should come out clean.

🥣 Equipment Notes

For accuracy, invest in a Digital scale to weigh ingredients. Baking is about precision! Use an Electric hand mixer to make the cupcake batter and a 12-cup muffin pan to bake them. Make sure you stir the mango curd cupcake filling continuously with a rubber spatula as you cook it so that it does not burn or curdle. Whip up the mango cupcake frosting in a Stand mixer.

❓Recipe FAQs

🧁 More Cupcake Recipes