Main menu


Mango Cupcakes Recipe

Mango Cupcakes Recipe


For the Cupcakes:

  • - 60g butter (room temperature)
  • - 75g sugar
  • - 100g all-purpose flour
  • - 1 egg
  • - 50ml milk
  • - Pinch of salt
  • - 1 teaspoon vanilla extract
  • - 1 teaspoon baking powder

For the Filling and Mango Cream:

- One small or half a large mango (pureed)

Mango Cupcakes Recipe

 For the Topping:

  • - 100ml cream
  • - 90g mascarpone
  • - 1 tablespoon powdered sugar
  • - approximately 2 -3 tablespoons of pureed mango


Note: Ensure that all ingredients are at room temperature for better mixing.

1. Preheat the oven to 180°C. Line a cupcake tray with cupcake liners.

2. In a bowl, cream the butter and sugar together until light and fluffy.

3. Add the egg and mix well. Gradually add the flour and milk, alternating between the two, and mix just until combined. Be careful not to overmix.

4. Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven, so keep an eye on  the cake

5. While the cupcakes are baking, prepare the mango filling and cream. Peel and puree the mango until smooth. Set aside some mango puree for decoration.

6. In a separate bowl, lightly whip the cream. Then gradually add the mascarpone, powdered sugar, and 1-2 tablespoons of mango puree. Whip everything together until the cream is thick and creamy. If the cream becomes too runny, add more mascarpone.

7. Once the cupcakes are baked and cooled, use a small knife or cupcake corer to remove a portion from the center of each cupcake. Fill the holes with the mango puree filling.

8. Pipe or spread the mango cream onto the cupcakes, covering the filled holes.

9. For a special touch, decorate each cupcake with a small dollop of mango puree on top

Credit 2 #foodwithstyle