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
Scale
- 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