Whether you’re a new baker or pro at whipping up desserts in the kitchen, this recipe for mango cupcakes is a crowdpleaser. Like my strawberry filled cupcake recipe, these cupcakes also feature a delicious fruity filling. The steps below will guide you through making your own delicious and easy cupcake, as well as the fresh mango filling. And after experimenting with blueberry and raspberry cream cheese frosting, I made the mango buttercream used to top off this refreshing treat. No trip to the bakery necessary when you can make these tropical cupcakes right at home!
Ingredients for this Recipe
In the instructions below, you’ll find all the ingredients you need for this easy mango cupcake recipe. Here are highlights of a few key ingredients:
- Canola or Vegetable Oil – Oil, a rich source of fat, adds moisture to baked goods. It helps keep these cupcakes moist and tender days after baking. You can read more about baking with oil and butter in this short post on my blog.
- Mango filling – By cooking mangos on the stovetop and then using a food processor or immersion blender, we turn chunks of mangos into a spreadable filling to go inside each cupcake. We essentially create a mango purée.
- Unsalted room temperature butter – Butter is a fat, and fat equals flavor! Mixing butter and granulated sugar incorporates air into the batter. This process helps your cupcakes rise in the oven.
- Vanilla extract – To make the base vanilla cupcake recipe used here, you’ll need vanilla extract. There are lots of options out there, but you don’t need fancy and expensive vanilla extract for good flavor. The one at your local grocery store is great. I never taste much difference between pricier extracts and more affordable ones.
- Coconut extract – These fresh mango cupcakes feel like a mini-tropical getaway, which brings coconut to mind. This extract pairs really nicely alongside the mango flavor.
- Freeze dried mangos – Freeze dried mangos add a concentrated mango flavor to the cupcakes’ mango buttercream. In general, freeze dried fruits are a helpful trick in making frosting. They add fruity flavor without introducing moisture to frosting, which can water it down or give it a soupy texture.
Recipe Planning for Mango Cupcakes with Fresh Mango
To knock out this recipe in one session, I recommend to first cook your fresh mangoes.
Then start setting out your ingredients to bake the vanilla cupcakes as the mangos cook on the stove top. Once done, let fruit cool.
While your cupcakes bake, puree your cooked mangos and clean your mixing bowl to make the frosting.
Alternatively, I prefer cooking my mangos one day and focusing on baking and assembling the cupcakes the following.
Steps for Baking Cupcakes
About an hour before beginning this recipe, bring your eggs, butter, buttermilk, and full-fat Greek yogurt (or sour cream) out of the refrigerator. Place them on your counter so they reach room temperature.
Preheat your oven to 350°F and line a standard muffin or cupcake tin with 12 paper cupcake liners.
To a large bowl, add and whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Set aside.
Using the paddle attachment in the bowl of a stand mixer, cream your unsalted room temperature butter, vanilla and coconut extracts, and granulated sugar together on medium speed for 4 minutes. Stop mixer and scrape down the sides of the bowl. Add the two eggs and beat again for 1 minute.
Add half of your dry ingredients and all buttermilk to your mixing bowl. Mix on low for about 45 seconds and scrape the bowl’s sides again so all ingredients are evenly incorporated.
Add the remaining flour, along with your Greek yogurt and oil. Mix on low speed until mostly incorporated. Stop mixer and fully incorporate by hand with a spatula for another minute or two to avoid over-mixing.
Pour and evenly spread the batter into the prepared liners in your cupcake pan (about 50 grams in each cavity). Bake for 14-16 minutes or until cupcakes appear buttery and dense but bounce back at the touch of your finger.
Let cupcakes cool in pan about 5 minutes before transferring to a wire rack to cool completely before inserting the fresh mango puree.
Making Mango Cupcake Filling
Add fresh fruit or mango chunks to a small pot on the stove, over medium heat. Let cook for 5 minutes, stirring every minute or so as mango juices release.
Add lemon juice, sugar, and salt to pot and let it cook over medium-low heat for 16-20 more minutes, bubbling gently. Mango will become very soft, similar to the texture of cooked apples.
Let mango cool for a few minutes before adding to a food processor, blender, or using an immersion blender in the pot. If you’d like to remove the pulp, put your mango filling through a fine mesh sieve, reserving the smooth pureed mango to add to your cupcakes. I personally like the chunks and pieces for filling! Like a thick mango purée, the end result looks like a marmalade.
Mango Frosting Recipe
I have a full blog post coming on my mango buttercream frosting, but the highlights are here, too.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the unsalted butter, powdered sugar, vanilla and coconut extracts, salt, freeze dried mango, and heavy cream (or coconut milk) on low for about 30 seconds before increasing speed to medium high for 5 minutes.
Test taste and add a drop or two of lemon juice to cut sweetness if desired.
Set aside frosting in bowl until ready to use for topping cupcakes.
Tips for Cupcake Decorating with Freeze Dried Fruit
For best results, fully grind your freeze dried mangos before adding them to your frosting.
They should have the consistency of a fine powder so that chunks of the fruit don’t get caught in the tip. You won’t be able to decorate the cupcake or cake easily if that happens.
If it does happen, remove or squeeze the frosting out the other end of the bag, using the wide opening, and remove the problematic pieces of fruit.
Assembling Mango Cupcakes with Mango Filling
If you have a cupcake corer to add your filling, use it. I do not, but no problem.
Instead, I used the wider end of a large piping tip (like the size of 1M, 2D, etc). Make a hole in the center of each cupcake and go about 3/4 of the way down into it.
Scoop about 2 teaspoons of cooled mango filling into the hole of each cupcake. Firmly pack it down, though it’s okay if some of the filling spills over the top of the hole. You’ll cover it with frosting anyhow.
If you have any mango puree remaining after filling your cupcakes, you can add a few tablespoons of that back into your frosting and mix it well before putting your frosting in a piping bag.
To hide the filling, use your piping bag filled with frosting to swirl mango buttercream directly onto the top of the cupcake.
A cupcake corer is a cool tool, but if you don’t have one, use the wider end of a large piping tip (like the size of 1M, 2D, etc.) to make the hole in the center of your cupcakes. Make sure the hole goes down about 3/4 of the way into the cupcake so you have room for filling.
Ingredients like eggs, butter, and other dairy products are important in trapping air into your baked goods as you mix the batter or dough for them. That air expands during the baking process in the oven. This can mean the difference between a dense and crumbly cupcake and a nice, fluffy one. So you should always bake with room temperature ingredients if a recipe calls for it. This one does.
In this recipe, we use a combination of room temperature oil, buttermilk, butter, and Greek yogurt (or sour cream could work, too) to create a moist and soft cupcake. The juices from the roasted strawberries also add moisture inside this cupcake!
Tips for Perfecting this Recipe
- Don’t overmix your batter! Overmixing batter can yield a denser cupcake, the opposite of a soft and fluffy baked good. Pay attention to the photos in this recipe for visual cues on how your cupcake batter should look before baking.
- Let your cupcakes cool before assembling them. If your cupcakes are still warm when you pipe frosting onto them or try to add the filling, you’ll regret it. The frosting may melt, and the warm cupcake’s texture won’t be quite sturdy enough to hold the filling well.
- For a more flavorful cupcake, eat it the next day. The added time allows the flavors to meld together longer, resulting in a stronger taste.
Bake Like a Pro: Use a Kitchen Scale
Weighing your ingredients and writing or following a recipe using a standard metric like grams ensures consistency. The sizes of measuring cups vary. Using them for a recipe can result in noticeable issues and differing end results for baked goods.
I highly recommend investing $30 or less in a kitchen scale.
More Dessert Recipes
If you’re looking for more recipes like these easy mango cupcakes, then I bet you’ll love these big batch chocolate chip cookies. They’re made with brown butter, oatmeal, and are basically my favorite cookie recipe of all time.
Or check out this carrot cake recipe! It’s moist and sweet, due in part to the pineapple juice inside it.Print
Use frozen or fresh mangoes for the filling in these mango cupcakes! Topped with an easy mango buttercream, they’re like a tropical getaway.
- Prep Time: 30 minutes
- Cupcake Assembly: 30 minutes
- Cook Time: 15 minutes
- Total Time: 75 minutes
- Yield: 12 cupcakes 1x
- Category: Cupcakes
- Cuisine: American
- 1 1/2 cups (200 grams) all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 stick (113 grams) unsalted butter at room temperature
- 2/3 cup + 1 T (185 grams) granulated sugar
- 2 eggs, room temperature
- 1/3 cup (80 grams) buttermilk, room temperature
- 1 T vanilla extract
- 3 T canola oil (or other colorless, odorless oil like vegetable or rapeseed)
- 2 T full fat Greek yogurt or sour cream at room temperature
- Optional: 1-2 tsp coconut extract
- 8 oz (230 grams) frozen or fresh mango chunks
- 1/4 cup (65 grams) granulated sugar
- 4 tsp lemon juice, bottled or fresh
- Pinch of salt
- 1 stick (113 grams) unsalted butter, room temperature
- 4 cups (45 grams) of powdered sugar
- About 1/3 cup (40 grams) freeze dried mango powder
- 1/3 cup (85 Grams) heavy cream or coconut milk
- 1 1/2 tsp vanilla extract
- 3/4 tsp coconut extract
- Pinch of salt
- Optional: A few drops of lemon or lime juice (or white vinegar) to cut sweetness; add to your preference
- Preheat your oven to 350 F and line a standard muffin tin with 12 paper liners.
- To a large bowl, add and whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Set aside.
- Using the paddle attachment in the bowl of a stand mixer, cream your unsalted room temperature butter, granulated sugar, and vanilla and coconut extracts (if using) together on medium speed for 4 minutes. Stop mixer and scrape down the sides of the bowl. Add the eggs and beat again for 90 seconds.
- Add half of your bowl of dry ingredients and all buttermilk to your mixing bowl and mix on medium for about 30 seconds. Scrape sides again.
- Add the remaining flour, along with your Greek yogurt and oil. Mix on medium speed until totally incorporated.
- Pour and evenly spread the batter into your prepared cupcake liners (about 50 grams in each cavity). Bake for 16-19 minutes or until cupcakes appear buttery and dense but bounce back at the touch of your finger.
- Let cupcakes cool in pan about 10 minutes before transferring to a wire rack to cool completely before frosting.
- Add mango chunks to a small pot on the stove, over medium heat. Let cook for 5 minutes, stirring every minute or so as mango juices release.
- Add lemon juice, sugar, and salt to pot and let it cook over medium-low heat for 16-20 more minutes, bubbling gently. Mango will become very soft, similar to the texture of cooked apples.
- Let mango cool for a few minutes before adding to a food processor, blender, or using an immersion blender in the pot. If you’d like to remove the pulp, put your mango filling through a fine mesh sieve, reserving the smooth pureed mango to add to your cupcakes. I personally like the chunks and pieces for filling! It visually resembles a marmalade.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the unsalted butter, powdered sugar, vanilla and coconut extracts, salt, freeze dried mango, and heavy cream on low for about 30 seconds before increasing speed to medium high for 5 minutes.
- Test taste and add a drop or two of lemon juice to cut sweetness if desired.
- Set aside frosting in bowl until ready to use for topping cupcakes. You’ll then add it to a piping bag fitted with a tip of your choice, and if you have leftover pureed mango filling, you can add that into the frosting bowl and mix for added flavor. Not necessary though!
How to Assemble Mango Cupcakes with Mango Buttercream
- Make a hole in the cupcake with a cupcake corer OR use the wider end of a large piping tip (like the size of 1M, 2D, etc). Make a hole in the center of your cupcakes and go about 3/4 of the way down into it.
- Scoop 2-3 teaspoons of cooled mango filling into the hole of each cupcake. Firmly pack it down for more flavor!
- Cover each hole by using your piping bag to swirl frosting directly onto tops of cupcakes. Garnish with white sprinkles, a drizzle of remaining mango juice, or leave as is.
Keywords: mango dessert, mango cupcakes, mango frosting, mango buttercream, mango filling