Fresh Mango Cupcakes
Fruity, flavorful, and full of mango, these fresh mango cupcakes are the best you'll ever try! The cupcakes are infused with mango purée and topped with mango buttercream frosting and mango purée drizzle. These are sure to spark your taste buds and be a crowd favourite.
Servings 10
Equipment
- Electric Strand Mixer with Paddle and Whisk Attachments
- Heat Proof Rubber Spatula
- Mixing Bowls
- Piping Bags
- Cupcake Pan
- Blender or Food Processor
Ingredients
For the Mango Cupcakes
- ¼ cup unsalted butter, at room temperature
- ¼ cup vegetable oil
- ¾ cups granulated sugar
- 3 egg whites at room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups cake flour see note about cake flour substitute
- ½ tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup mango purée
- ½ cup buttermilk at room temperature
For the Mango Puree
- 1½ large mangos chopped
For the Mango Buttercream
- 1 cup unsalted butter at room temperature
- 2¾ cups powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ cup mango puree
Instructions
For the Cupcakes
- Preheat oven to 325 degrees.
- In a medium bowl, sift together cake flour, baking powder, baking soda, and salt.
- Into the bowl of an electric stand mixer add butter and vegetable oil.
- Cream together butter and vegetable oil until completely combined (2-3 minutes). Scrape down the sides of the bowl.
- With the mixer on low speed, gradually pour in sugar. Turn mixer to medium to high and mix until light and fluffy 1-2 minutes.
- Scrape down the sides of the bowl. With the mixer on low speed, add in egg whites one at a time. Allow each to combine before adding in the next.
- Add in vanilla extract mix until combined. Scrape down the sides of the bowl.
- With the mixer on low speed, add one third of the flour mixture into the bowl and mix until just combined. Scrape down the bowl and add one half of the buttermilk and mango purée, and again mix until just combined. Repeat this process. Begin and end with the flour mixture. Do not over mix or your cupcakes will become quite dense.
- Distribute cupcake batter evenly between 10 prepared cupcake liners.
- Bake for 18 minutes or until a toothpick inserted into the centre of the cupcakes comes out clean.
For the Mango Purée
- Cut open and dice a fresh mango.
- Add mango to a blender or food processor and blend until puréed.
For the Mango Buttercream
- In the bowl of a stand mixer or using a medium bowl and an electric hand mixer, beat butter on high speed until smooth and light in colour (3-5 minutes). Scrape down the sides of the bowl.
- With the mixer on low speed, add powdered sugar one cup at a time. Mix util combined. Scrape down the sides of the mixing bowl. Add in salt.
- Next add in the vanilla and heavy cream. Mix until combined. Scrape down the sides.
- Mix on medium to high for 2-3 more minutes until buttercream is light and fluffy.
- Fold in ¼ to ½ cup of mango purée.