Mango Cupcakes

 

For the Cupcakes:

1 ½ cups (190g) all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup (115g) unsalted butter, softened

1 cup (200g) granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

½ cup (120ml) mango puree, fresh or canned

¼ cup (60ml) whole milk

For the Mango Filling:

1 cup (240g) mango curd (store-bought or homemade)

For the Mango Frosting:

½ cup (115g) unsalted butter, softened

2 cups (250g) powdered sugar

¼ cup (60ml) mango puree

1 teaspoon vanilla extract

Pinch of salt

For Garnish:

Fresh mango slices or dried mango (optional)

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. 

In a medium bowl, whisk together the flour, baking powder, and salt. 

In a separate bowl, cream the butter and sugar until light and fluffy, then mix in eggs one at a time. 

Add vanilla extract, followed by the mango puree and milk, mixing until combined. 

Gradually add the dry ingredients, stirring until smooth. 

Divide the batter evenly among the cupcake liners and bake for 18–20 minutes. Let cool completely.

Transfer mango curd to a piping bag or ziplock bag for filling.

Make the frosting by beating the butter until creamy. Gradually add powdered sugar, then mix in the mango puree, vanilla extract, and salt until smooth and fluffy.

Use a knife or cupcake corer to hollow out the center of each cupcake. Fill the centers with mango curd.

Pipe the mango frosting on top of the cupcakes and garnish with fresh mango slices or dried mango, if desired.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Bring to room temperature before serving.