Introduction to Mango Cream Burst Cupcakes
Welcome to the delightful world of Mango Cream Burst Cupcakes! If you’re anything like me, you know that life can get busy, and sometimes you just need a sweet escape. These cupcakes are not only a quick solution for a hectic day but also a treat that will impress your loved ones. Imagine biting into a soft, fluffy cupcake filled with creamy mango goodness, topped with luscious mango buttercream. It’s like a tropical vacation in every bite! Trust me, once you try these, they’ll become your go-to dessert for any occasion.
Why You’ll Love This Mango Cream Burst Cupcakes
These Mango Cream Burst Cupcakes are a dream come true for any home cook! They’re incredibly easy to whip up, making them perfect for both novice bakers and seasoned pros. The vibrant mango flavor dances on your taste buds, while the creamy filling adds a delightful surprise. Plus, they’re quick to make, so you can satisfy your sweet tooth without spending hours in the kitchen. Trust me, you’ll be reaching for seconds!
Ingredients for Mango Cream Burst Cupcakes
Let’s gather the magic ingredients that will transform your kitchen into a tropical paradise! Here’s what you’ll need for these delightful Mango Cream Burst Cupcakes:
- All-purpose flour: The backbone of our cupcakes, providing structure and fluffiness.
- Baking powder: This little leavening agent helps our cupcakes rise to fluffy perfection.
- Salt: Just a pinch enhances the sweetness and balances flavors.
- Unsalted butter: Adds richness and moisture; make sure it’s softened for easy mixing.
- Granulated sugar: Sweetens the batter and contributes to that lovely golden color.
- Eggs: They bind everything together and add a lovely texture.
- Vanilla extract: A splash of this aromatic essence elevates the flavor profile.
- Milk: Keeps the batter moist and tender; you can use any milk you prefer.
- Mango purée: The star of the show! Fresh or canned, it brings that tropical flavor.
- Heavy cream: Essential for whipping into a light and airy filling.
- Powdered sugar: Sweetens the cream filling and buttercream, giving it that smooth texture.
- Butter (for buttercream): Creamy and dreamy, it’s the base for our luscious frosting.
- Mango purée (for buttercream): Adds a fruity twist to the frosting, making it irresistible.
- Heavy cream (for buttercream): Helps achieve the perfect consistency for piping.
- Mango purée (for drizzle): A final touch of mango goodness to drizzle over the cupcakes.
- Sugar (for drizzle): Sweetens the sauce, enhancing the mango flavor.
- Cornstarch: Thickens the drizzle, giving it a glossy finish.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Mango Cream Burst Cupcakes
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While it warms up, line a muffin tin with cupcake liners. This simple step ensures your cupcakes won’t stick and makes for easy cleanup. Trust me, you’ll thank yourself later!
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. This is where the magic begins! Mixing these dry ingredients first helps ensure an even rise in your Mango Cream Burst Cupcakes. It’s like giving them a little pep talk before they hit the oven!
Step 3: Cream Butter and Sugar
In another bowl, beat the softened unsalted butter and granulated sugar until it’s light and fluffy. This should take about 3-5 minutes. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, and let the sweet aroma fill your kitchen!
Step 4: Combine Wet Ingredients
Now, it’s time to mix in the milk and mango purée. This combination adds moisture and that tropical flavor we all love. Make sure to blend it well, so every bite of your Mango Cream Burst Cupcakes is bursting with deliciousness!
Step 5: Combine Dry and Wet Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; we want our cupcakes to be light and fluffy! It’s like a dance—gentle and rhythmic, bringing everything together without losing that airy texture.
Step 6: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling them about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean. The smell wafting through your kitchen will be heavenly, I promise!
Step 7: Prepare the Mango Cream Filling
While the cupcakes cool, whip the chilled heavy cream until soft peaks form. Gradually add the powdered sugar and mango purée, whipping until you achieve stiff peaks. This creamy filling is the heart of your Mango Cream Burst Cupcakes, so make it luscious!
Step 8: Make the Mango Buttercream
In a separate bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar, mixing until smooth. Then, mix in the mango purée and a splash of heavy cream until fluffy. This buttercream is the crowning glory of your cupcakes, so make it shine!
Step 9: Create the Mango Drizzle
In a small saucepan, heat the mango purée and sugar over medium heat. Stir in the cornstarch mixed with water, cooking until slightly thickened and glossy. This drizzle adds a beautiful finish to your cupcakes, making them look as good as they taste!
Step 10: Assemble the Cupcakes
Once the cupcakes are cool, core the centers and fill them with the mango cream filling. Pipe the mango buttercream on top, creating a swirl of sweetness. Finally, drizzle the mango sauce over the frosting for that “bursting” effect. Your Mango Cream Burst Cupcakes are ready to impress!
Tips for Success
- Always use chilled heavy cream for whipping; it makes a world of difference!
- For the best flavor, opt for fresh mango purée when possible.
- Don’t overmix your batter; it can lead to dense cupcakes.
- Let the cupcakes cool completely before filling and frosting.
- Store any leftovers in the refrigerator to keep them fresh.
Equipment Needed
- Muffin tin: Essential for baking your cupcakes; a silicone mold works too!
- Cupcake liners: Use paper or reusable silicone liners for easy removal.
- Mixing bowls: A set of various sizes will help with ingredient prep.
- Electric mixer: A hand mixer or stand mixer makes creaming butter a breeze.
- Whisk: Perfect for mixing dry ingredients and whipping cream.
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make these cupcakes suitable for gluten-sensitive friends.
- Vegan: Use plant-based butter, almond milk, and flax eggs instead of regular eggs and dairy for a vegan-friendly version.
- Fruit Fusion: Add other tropical fruits like pineapple or passion fruit to the mango purée for a delightful twist.
- Chocolate Lovers: Incorporate cocoa powder into the batter for a chocolate-mango combination that’s simply irresistible.
- Mini Cupcakes: Bake smaller versions for bite-sized treats that are perfect for parties or gatherings.
Serving Suggestions
- Pair your Mango Cream Burst Cupcakes with a refreshing glass of iced tea or lemonade for a delightful contrast.
- Serve alongside fresh fruit salad to enhance the tropical vibe.
- For a stunning presentation, garnish with mint leaves or edible flowers.
- Consider a scoop of coconut ice cream on the side for an extra treat!
FAQs about Mango Cream Burst Cupcakes
Can I use frozen mango purée for these cupcakes?
Absolutely! Frozen mango purée works just as well as fresh. Just make sure to thaw and blend it until smooth before using it in your Mango Cream Burst Cupcakes.
How do I store leftover cupcakes?
To keep your Mango Cream Burst Cupcakes fresh, store them in an airtight container in the refrigerator. They’ll stay delicious for up to three days, but trust me, they won’t last that long!
Can I make the mango filling ahead of time?
Yes! You can prepare the mango cream filling a day in advance. Just store it in the fridge until you’re ready to fill your cupcakes. This can save you time on baking day!
What can I substitute for heavy cream in the filling?
If you’re looking for a lighter option, you can use coconut cream or whipped coconut milk. It’ll add a lovely tropical flavor to your Mango Cream Burst Cupcakes!
Can I make these cupcakes gluten-free?
Definitely! Just swap the all-purpose flour with a gluten-free flour blend. Your Mango Cream Burst Cupcakes will still be fluffy and delicious!
Final Thoughts
Making Mango Cream Burst Cupcakes is more than just baking; it’s about creating joyful moments. Each bite transports you to a sun-kissed beach, where the sweet mango flavor dances on your palate. These cupcakes are perfect for celebrations or simply to brighten a regular day. I love how they bring smiles to friends and family, making every gathering feel special. So, roll up your sleeves, embrace the mess, and enjoy the process. Trust me, the joy of sharing these delightful treats is worth every minute spent in the kitchen!
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Mango Cream Burst Cupcakes: An Irresistible Recipe!
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Mango Cream Burst Cupcakes are delightful treats filled with a creamy mango filling and topped with luscious mango buttercream, perfect for any occasion.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) milk
- ½ cup mango purée (fresh or canned, blended until smooth)
- 1 cup heavy cream, chilled
- ½ cup (60 g) powdered sugar
- ½ cup mango purée (for filling)
- 1 cup (225 g) unsalted butter (for buttercream)
- 3 cups (360 g) powdered sugar (for buttercream)
- 2 tbsp mango purée (for buttercream)
- 1–2 tbsp heavy cream (as needed for buttercream consistency)
- ½ cup mango purée (for drizzle)
- 1 tbsp sugar (for drizzle)
- 1 tsp cornstarch mixed with 1 tbsp water (for drizzle)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well, then stir in vanilla.
- Mix in milk and mango purée.
- Gradually add dry ingredients, mixing until just combined.
- Divide batter evenly among liners, filling 2/3 full. Bake 18–20 minutes or until a toothpick comes out clean. Let cool.
- Whip heavy cream to soft peaks. Add powdered sugar and mango purée, whipping until stiff peaks form. Chill until ready to use.
- Beat butter until creamy. Gradually add powdered sugar, mixing until smooth. Mix in mango purée and cream until fluffy.
- Heat mango purée and sugar in a small saucepan. Stir in cornstarch slurry and cook until slightly thickened and glossy. Let cool.
- Core cooled cupcakes and fill centers with mango cream filling. Pipe mango buttercream on top. Drizzle mango sauce over frosting for a “bursting” effect.
Notes
- Ensure the heavy cream is well chilled for better whipping.
- Use fresh mango purée for the best flavor.
- Store cupcakes in the refrigerator if not consumed immediately.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
