Fluffy Mango Cupcakes with Silky Condensed Milk Buttercream: An Irresistible Tropical Dessert Recipe
Prepare to be enchanted by these delightful mango cupcakes! Imagine light, incredibly fluffy vanilla cakes, generously filled with a vibrant, jammy homemade mango puree, and crowned with a luscious, silky-smooth sweetened condensed milk buttercream. Often mistaken for charming “egg cupcakes” due to their sunny disposition and vibrant yellow filling against white frosting, these treats are the epitome of spring and summer indulgence. They are perfectly suited for any occasion, from casual garden parties and backyard barbecues to elegant brunches or simply as a sunny pick-me-up during peak mango season. The versatility of this recipe means you can use either fresh, ripe mangoes or convenient frozen mangoes, as they will be gently simmered down to perfection anyway, ensuring a rich, concentrated mango flavor in every single bite.
Our journey to cupcake perfection begins with a truly exceptional vanilla cupcake base. This recipe ingeniously combines both butter and vegetable oil, a secret weapon for achieving cupcakes that are not only moist and tender but also burst with that classic, comforting vanilla flavor. The butter provides depth, richness, and structure, while the vegetable oil ensures an impossibly tender crumb that stays fresh and moist for longer. Each bite of the cupcake melts in your mouth, providing the perfect canvas for the star of the show: the homemade mango filling. This vibrant filling is crafted from fresh or frozen mango pieces, gently simmered on the stovetop until they soften, and their natural sugars caramelize slightly. Once cooled, they are effortlessly blended into a vibrant, intensely flavored puree, ready to infuse each cupcake with tropical goodness and a delightful textural contrast.
And what’s a perfect cupcake without an equally perfect frosting? Our sweetened condensed milk buttercream is truly a game-changer that will revolutionize your frosting expectations. Forget the overly sugary, sometimes gritty texture of traditional American buttercreams; this frosting offers a sublime balance of sweetness and richness. Made with just two main ingredients – high-quality unsalted butter and sweetened condensed milk – it boasts a delicate milky, buttery flavor that is remarkably light, airy, and incredibly smooth, without being overwhelmingly sweet. Its unique profile provides a cool, creamy contrast that complements the bright, fruity notes of the mango filling in these cupcakes absolutely beautifully, creating a harmonious symphony of flavors that will leave you craving more. It’s surprisingly easy to make, remarkably stable even in warmer weather, and pipes like a dream, ensuring your mango cupcakes are not just delicious but also visually stunning works of edible art.
Unlocking Perfect Flavor: Essential Ingredients for These Irresistible Mango Cupcakes
Crafting the perfect mango cupcake involves selecting and understanding the unique role of each ingredient. Below, we dive deeper into the key components that make this recipe shine, offering tips, tricks, and potential substitutions for your baking success. For a complete list of ingredients and precise measurements, please refer to the detailed recipe card at the bottom of this page.
Mango: The Tropical Heart of the Cupcake
The vibrant, sweet, and tangy essence of mango is the undisputed star of our recipe. You have the wonderful flexibility to use either fresh or frozen mango for the delicious filling. Both options yield fantastic results because the mangoes are simmered down, concentrating their natural sweetness and softening their texture, which then allows for a silky-smooth puree. When opting for fresh mangoes, select ripe ones that yield slightly to gentle pressure and emit a sweet, fragrant aroma near the stem. Varieties like Alphonso, Ataulfo (Honey), or Kent mangoes are highly recommended for their exquisite sweetness and lack of stringiness. If using frozen mango, there’s no need to thaw them beforehand; simply add the frozen chunks directly to the saucepan and let the gentle simmering process work its magic. This convenience ensures you can enjoy these delightful mango cupcakes year-round, regardless of seasonal availability.
Lemon Juice: The Brightening and Activating Agent
Lemon juice plays a crucial dual role, elevating both the mango filling and the cupcake batter. A small but mighty splash is added to the mango filling to brighten its flavor profile significantly. Its natural acidity cuts through the sweetness, preventing the mango from tasting flat and instead enhancing its inherent tropical tang and vibrancy. Additionally, lemon juice is combined with milk to create a quick and easy homemade buttermilk for the cupcake batter. This homemade buttermilk contributes significantly to the cupcakes’ exceptionally tender crumb and a subtle, delightful tang that beautifully complements the overall sweetness of the treat.
Milk: The Foundation for Tender Cupcakes
To achieve that coveted tender and moist vanilla cupcake texture, we harness the power of a homemade buttermilk, easily created by mixing regular milk with lemon juice. This simple trick introduces a mild acidity that reacts beautifully with the baking powder, resulting in a lighter, airier, and more delicate crumb. While whole milk (typically 3.25% fat) is recommended for its richness, 2% or 1% milk will also work perfectly fine without significant changes to the outcome. For those with specific dietary needs or preferences, dairy-free alternatives such as soy milk or almond milk can be successfully used to create a vegan buttermilk substitute when combined with the lemon juice, ensuring delicious results for everyone.
Baking Powder: The Essential Leavening Agent
Baking powder is your essential leavening agent for these cupcakes. It’s what gives them their beautiful lift, ensures a light and airy texture, and prevents them from becoming dense. It is absolutely crucial not to substitute baking powder with baking soda, as they are chemically distinct and react differently within recipes. Baking powder contains both an acid and a base, designed to react twice – once when it comes into contact with liquid ingredients (like our homemade buttermilk) and again when exposed to heat in the oven – ensuring consistent and reliable leavening. Always ensure your baking powder is fresh for the best results; an old or expired batch can lead to flat, disappointing cupcakes.
Butter: For Unmatched Richness and Flavor Depth
High-quality unsalted butter is non-negotiable for achieving superior flavor and texture in both the cupcakes and the luxurious buttercream. In the cupcake batter, butter provides a rich, classic vanilla flavor and contributes significantly to a wonderfully tender crumb. For the buttercream, it forms the essential foundation, delivering that silky-smooth consistency and rich mouthfeel. Using unsalted butter allows you to precisely control the overall salt content in your recipe. It’s paramount that your butter is softened to room temperature for both components, as this is vital for proper creaming with sugar and effective emulsification, which are key steps to a smooth batter and a light, airy, and stable frosting.
Vegetable Oil: The Ultimate Moisture Lock
While butter adds incredible flavor, vegetable oil is the secret ingredient responsible for achieving an extra tender crumb and ensuring your cupcakes remain wonderfully moist for days. Its liquid state helps distribute moisture more evenly throughout the batter. When choosing a vegetable oil, opt for a mild-tasting variety such as grapeseed oil, canola oil, or sunflower oil, to prevent any unwanted flavors from interfering with the delicate vanilla and bright mango notes. This thoughtful combination of butter and oil truly delivers the best of both worlds: rich, complex flavor and unparalleled, long-lasting moisture.
Eggs: The Binding and Structure Builders
Make sure your large eggs are at room temperature. This seemingly small detail is actually critical for achieving a smooth, well-emulsified cupcake batter. Room temperature eggs combine more effectively and uniformly with other ingredients like butter and sugar, creating a cohesive mixture that traps air efficiently. This leads to a better rise, a lighter texture, and a more consistent bake. If you forget to take them out in advance, simply place cold eggs in a bowl of warm water for a few minutes to quickly bring them to the desired temperature.
Sweetened Condensed Milk: The Buttercream’s Secret Weapon
This is the star ingredient that truly defines our signature buttercream. Sweetened condensed milk gives the frosting its incredibly smooth, milky, creamy, and perfectly sweet (but not overly sweet) flavor profile. Its thick, viscous consistency is what creates that stable, pipeable, and utterly delicious frosting that makes these mango cupcakes truly special and distinctive. It is crucial not to substitute it with evaporated milk, as these are entirely different dairy products with distinct sugar content and consistency; evaporated milk will not yield the same rich, stable buttercream.
Pure Vanilla Extract: The Flavor Enhancer
Always opt for pure vanilla extract over imitation vanilla for the best possible and most authentic flavor. Vanilla plays a vital role in enhancing the overall taste of both the tender vanilla cupcakes and the rich buttercream, adding a warm, aromatic depth that beautifully complements and balances the bright, fruity mango notes. A high-quality pure vanilla extract can truly elevate your baking from good to extraordinary, providing that subtle yet essential background note.
All-Purpose Flour & Salt: The Baking Staples
All-purpose flour provides the structural backbone for our cupcakes. Ensure it’s measured correctly (ideally by weight, or using the spoon-and-level method) to avoid dense cakes. Salt, though used in small amounts, is crucial for balancing the sweetness and enhancing all the other flavors in both the cake and the buttercream.
Frequently Asked Questions About Baking Mango Cupcakes
The combination of butter and oil is a brilliant baking technique that ensures the best of both worlds for your cupcakes! Butter is essential for imparting a rich, luxurious, and classic flavor, contributing to a beautiful golden crust and a delightful chewiness. However, butter alone can sometimes lead to a slightly denser crumb as it contains less fat than oil and more water. This is where oil comes in. Oil helps to keep the cupcakes incredibly light, remarkably fluffy, and exceptionally moist, preventing them from drying out quickly and extending their freshness. Because oil is 100% fat and liquid at room temperature, it coats the flour particles, inhibiting gluten development and resulting in a supremely tender texture. Together, butter and oil create a perfectly balanced cupcake that boasts deep flavor, a delicate crumb, and long-lasting freshness – truly the ultimate cupcake experience!
Achieving perfectly fluffy cupcakes is all about attention to detail and a few key techniques. Here are some essential tips to ensure your mango cupcakes rise beautifully and are wonderfully light and airy:
- Room Temperature Ingredients Are Key: This is paramount! Ensure all your cold ingredients, especially butter and eggs, are at room temperature. They emulsify better, creating a smoother, more uniform batter that traps air efficiently, which is critical for lift and a light texture.
- Cream Butter and Sugar Thoroughly: Beat the softened butter, vegetable oil, and granulated sugar really well. This process, known as creaming, vigorously incorporates air into the mixture, creating tiny air pockets that expand during baking. Continue beating for 3-5 minutes until the mixture is light in color (almost white), significantly increased in volume, and looks visibly fluffy. If you rub a tiny bit between your fingers, you should feel very few sugar granules, indicating the sugar has dissolved and the mixture is well aerated.
- Add Eggs Gradually and Beat Well: Incorporate the room temperature eggs one at a time, beating thoroughly after each addition until fully combined before adding the next. Then, beat the entire mixture on high speed again for another minute or two. This step further emulsifies the mixture, creating a stable base that holds the trapped air, resulting in an even lighter and more tender crumb.
- Weigh Your Flour for Accuracy: For the most accurate and consistent results, always weigh your flour using a cheap digital kitchen scale (150g for 1 ¼ cup). Measuring flour by volume (cups) can be highly inaccurate and often leads to adding too much flour, which is the most common cause of dry, dense cupcakes. If a scale isn’t an option, use the “spoon and level” method: gently spoon the flour into your measuring cup until overflowing, then use the flat edge of a knife to level it off without compacting. Never scoop or pack the flour directly into the cup.
- Do Not Overmix the Batter: Once you add the flour and buttermilk, mix just until the dry ingredients are incorporated and no streaks of dry flour remain. Overmixing develops too much gluten, which will make your cupcakes tough, chewy, and dense, preventing them from rising properly in the oven. Mix gently and briefly, stopping as soon as the ingredients are combined.
- Accurate Oven Temperature: An accurate oven temperature is vital for consistent baking. Invest in an inexpensive oven thermometer to verify your oven’s temperature. Baking at too low a temperature can cause cupcakes to be pale, dense, and potentially sink or ooze out of their liners, while an oven that’s too hot can lead to dry, cracked tops, an uneven bake, and over-browning.
You have several excellent options for blending your homemade mango puree to a perfectly smooth and luscious consistency. My personal preference, and often the fastest and easiest method, is an immersion blender because it’s convenient, easy to clean, and allows you to blend the cooked mango directly in the saucepan. This minimizes extra dishes. However, a standard smoothie blender or even a small food processor will work just as effectively to achieve that desired silky texture. Ensure you blend until completely smooth, with no fibrous or stringy mango pieces remaining, for the best and most pleasant texture in your filling. If using a standard blender for a very thick puree, you might need to add a tiny splash of water (from the recipe’s water content) to help it blend more smoothly and prevent cavitation.
Don’t despair if your condensed milk buttercream splits, looks curdled, or appears oily; it’s a common issue and is often easily salvageable! The most common reason for splitting is a significant temperature difference between the butter and the sweetened condensed milk. To fix it, try this method: Take about a quarter cup of your split frosting and gently melt it. You can do this in a small heatproof bowl nestled over a pot of simmering water (creating a double boiler) or in the microwave in very short bursts (10-15 seconds at a time) until it’s just melted and smooth. Let this melted portion cool to room temperature for about 5 minutes (it should still be liquid but not hot). Then, with your electric mixer (stand mixer or hand mixer) running on medium-high speed, gradually pour the cooled melted frosting back into the main bowl of split frosting while continuously beating. Continue beating until the buttercream miraculously comes back together, becoming wonderfully light, fluffy, and silky smooth. To prevent splitting in the first place, ensure both your unsalted butter and sweetened condensed milk are at the same, ideal room temperature, and add the condensed milk gradually, in small additions, to the whipped butter, beating thoroughly after each addition until fully incorporated.
Absolutely! These mango cupcakes are an excellent candidate for making ahead, which can be a huge time-saver when preparing for parties, special events, or simply enjoying throughout the week. The homemade mango filling can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. The cupcakes themselves can be baked a day or two in advance and stored unfrosted in an airtight container at room temperature. The buttercream is generally best made on the day of serving for optimal texture and piping consistency, but it can also be prepared a day ahead and stored in an airtight container in the refrigerator. Just remember to bring it back to room temperature and re-whip it with your electric mixer until it’s light and fluffy again before piping. For longer storage options, please refer to our detailed storage notes section below!
Choosing the right mango can significantly impact the natural sweetness and vibrant flavor of your filling. Here’s what to look for when selecting ripe mangoes:
- Yield to Gentle Pressure: The most reliable indicator of ripeness is a gentle squeeze. Like a ripe peach or avocado, a ripe mango will give slightly when gently pressed. Avoid rock-hard mangoes (these are underripe and won’t have the best flavor) or overly mushy ones (these are past their prime).
- Check for a Fragrant Aroma: A ripe mango will emit a sweet, fruity, and sometimes floral aroma, particularly near the stem. If it smells faintly sweet or has no smell, it likely needs more time to ripen.
- Color is Not Always the Best Indicator: While some mango varieties turn vibrant yellow or orange when ripe, color alone isn’t the most reliable sign. Some varieties, like the Ataulfo (honey mangoes), are indeed bright yellow when ripe, but others, like the Tommy Atkins, can have a beautiful red blush even when they are unripe. Always rely more on the touch and smell tests.
- Avoid Blemishes: Steer clear of mangoes with soft spots, deep bruises, shriveled skin (unless it’s a specific variety known for that, like certain dried mangoes), or any signs of mold.
If your mangoes aren’t quite ripe when you purchase them, you can leave them at room temperature on your kitchen counter for a few days to allow them to ripen naturally. To speed up the ripening process, place them in a paper bag with an apple or banana, which release ethylene gas.
Baking Success: A Detailed Step-by-Step Guide to Your Mango Cupcakes
Embark on your baking adventure with confidence! This section provides a narrative overview of the entire process, ensuring you understand each stage and the reasoning behind it before diving into the precise measurements and instructions in the recipe card.
1. Crafting the Luscious Homemade Mango Filling
Begin your mango cupcake journey by preparing the star of the show: the homemade mango filling. This simple yet crucial step is key to developing that intensely concentrated, jammy mango flavor that will delight your taste buds. In a medium saucepan, combine your diced mango (whether fresh or conveniently frozen), granulated sugar, a small amount of water, and a generous squeeze of fresh lemon juice. Place the saucepan over medium-low heat and let it simmer gently, stirring occasionally, until the mango pieces are completely soft and easily mashable, and the mixture has noticeably thickened to a jam-like consistency. This simmering process takes about 10-15 minutes and is essential for concentrating the mango’s natural sweetness and developing its vibrant color. Once cooked to perfection, remove the saucepan from the heat and allow the mango mixture to cool significantly for at least 15-20 minutes. Once slightly cooled, blend the mango mixture until it’s perfectly smooth. An immersion blender makes this step effortless as you can blend directly in the saucepan, but a regular smoothie blender or a food processor works just as well to achieve a wonderfully silky puree. Once blended, transfer the smooth puree to a separate airtight container and chill it thoroughly in the refrigerator for at least 1-2 hours, or even overnight. This chilling period allows the filling to set further and intensifies its flavor, making it perfectly ready to be piped into your baked cupcakes.
2. Baking the Fluffy Vanilla Cupcakes to Perfection
Next, it’s time to prepare our tender and fluffy vanilla cupcake base. First, preheat your oven to a precise 180°C (350°F). While the oven preheats, prepare a standard 12-hole cupcake tin by lining each well with paper liners; this ensures easy release and minimal mess. In a separate small bowl, create your homemade buttermilk by combining the room temperature milk with ½ tablespoon of lemon juice (or apple cider vinegar). Give it a gentle stir and let it sit for five minutes; you’ll notice it slightly curdles, which is exactly what we want. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer and a large mixing bowl), combine the softened unsalted butter, vegetable oil, granulated sugar, and salt. Beat this mixture on medium-high speed for a good 3-5 minutes, periodically scraping down the sides of the bowl. Continue beating until the mixture is very light, pale, fluffy, and has significantly increased in volume. This extended creaming process is crucial for incorporating ample air, which directly contributes to the cupcakes’ incredibly light and airy texture. Add the room temperature eggs one at a time, beating thoroughly after each addition until each egg is fully incorporated before adding the next. Stir in the pure vanilla extract. The mixture should now appear lighter in color and thicker. Finally, in a separate bowl, whisk together your all-purpose flour and baking powder. Gradually add the dry ingredients to the wet ingredients in two alternating additions with the prepared homemade buttermilk mixture, always beginning and ending with the flour. Using a spatula, gently fold the dry and wet ingredients together until just combined. Be incredibly careful not to overmix the batter at this stage, as overmixing can develop too much gluten, leading to tough and dense cupcakes. Distribute the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full to allow for a perfect rise. Bake for 18-22 minutes, or until the tops are golden brown, spring back when lightly touched, and a wooden toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before moving on to the frosting and assembly. Thorough cooling prevents your frosting from melting.
3. Whipping Up the Silky Condensed Milk Buttercream
While your delightful vanilla cupcakes cool completely, it’s time to prepare the star frosting: the exquisite sweetened condensed milk buttercream. In a clean bowl of a stand mixer (or using an electric hand mixer), beat the softened unsalted butter and a tiny pinch of salt on medium-high speed for approximately 5 minutes. This prolonged beating aerates the butter, transforming it into a very pale, light, and wonderfully fluffy consistency that almost doubles in volume. Now, for the magic of the sweetened condensed milk: with the mixer running on medium-low speed, gradually add the room temperature sweetened condensed milk in three separate additions. Beat very well after each addition until the condensed milk is fully incorporated and the frosting appears smooth and cohesive. This gradual addition is key to preventing the buttercream from splitting. Finally, stir in the pure vanilla extract and then increase the mixer speed to medium-high, beating the buttercream for another 3-5 minutes until it is incredibly silky-smooth, light, airy, and perfectly pipeable. Be mindful not to overbeat it excessively at this stage, or it might become too thin. Once achieved, transfer this dreamy buttercream to a piping bag fitted with your favorite piping tip (a large round tip or an open star tip works beautifully for these cupcakes to create that signature “egg” look). If you’re not using it immediately, keep it at room temperature for a short period, or store it briefly in the fridge. If refrigerated, allow it to come to room temperature and give it a quick re-whip before use to restore its perfect texture.
4. Assembling Your Tropical Masterpieces: The Sunny-Side-Up Effect
Now for the most exciting and visually rewarding part – assembly! Once the cupcakes are completely cool to the touch, use a small paring knife or a dedicated cupcake corer to carefully cut a small cone-shaped hole from the center of each cupcake. Make sure to set aside the small, cut-out piece of cake, as you’ll need it again. Generously fill the hollowed-out center of each cupcake with a spoonful of your chilled, vibrant mango filling. Then, gently place the reserved cut-out cake piece back on top of the mango filling, effectively sealing the tropical goodness inside. This step creates a delightful surprise when someone takes their first bite! Next, pipe a beautiful, even ring of the luscious condensed milk buttercream around the edge of each filled cupcake, creating a perfect “nest” or border for the final touch. For a more pronounced and visually appealing “egg” effect with extra height, you can pipe a second ring of buttercream directly on top of the first. Finally, spoon a dollop of the remaining mango puree into the center of the piped buttercream ring, creating the bright, sunny yellow “yolk” effect that makes these cupcakes so uniquely charming. Serve your stunning and delicious mango cupcakes immediately and enjoy the tropical bliss and the appreciative smiles!
Expert Tips for Success and Delicious Variations
To ensure your mango cupcake baking experience is nothing short of perfect, and to inspire some creative twists, consider these expert tips and variations:
- Chill Components Thoroughly: Patience is a virtue in baking! Ensure both the homemade mango filling and the baked cupcakes are completely cool before you even think about assembly. Warm components can quickly melt and break down your beautiful buttercream, leading to a messy and less appealing result.
- Room Temperature Is Truly Your Best Friend: We cannot stress this enough. For the fluffiest, most tender cupcakes and the smoothest, most stable buttercream, room temperature ingredients are absolutely crucial. They emulsify better, mix more evenly, and hold air more effectively, contributing to superior texture and consistency.
- Spiced Mango Twist: For an intriguing and aromatic twist, consider adding a tiny pinch of ground cardamom, a whisper of ginger, or even a dash of nutmeg to your mango filling while it’s simmering. These warm spices pair beautifully with the sweet and tangy notes of mango, adding a layer of complexity.
- Embrace Coconut Flavor: To further enhance the tropical theme, add a hint of coconut extract to either your cupcake batter or the buttercream. For added texture and a delightful nutty flavor, sprinkle some toasted coconut flakes (shredded or flaked) on top of the finished cupcakes.
- Mini Mango Cupcakes: This versatile recipe can easily be adapted for mini cupcakes. Simply use a mini cupcake tin and adjust the baking time accordingly; mini cupcakes usually require only 10-15 minutes in the oven, so keep a close eye on them.
- Elegant Garnish Ideas: Elevate the visual appeal of your finished mango cupcakes with simple yet elegant garnishes. A few fresh mint leaves, a delicate sprinkle of lime zest, a tiny slice of fresh mango, or even a couple of edible flowers can add a touch of sophistication and fresh aroma.
- Don’t Overfill Liners: To avoid mushroom-topped or overflowing cupcakes, fill your liners only about two-thirds full. This allows ample space for the cupcakes to rise beautifully without spilling over.
Storage Instructions for Your Tropical Treats
To keep your delightful mango cupcakes fresh, moist, and delicious for as long as possible, proper storage is key. Once assembled and frosted, store the cupcakes in an airtight container in the refrigerator for up to 3 days. The flavors will actually meld and deepen beautifully over time, and you might even notice the vibrant mango filling gently seeping slightly into the surrounding cake, creating an even moister and more integrated taste experience, which many find highly enjoyable. For longer storage, you can freeze the unfrosted cupcakes. Wrap each cooled cupcake individually in plastic wrap, then place them in an airtight freezer-safe container or freezer bag for up to 3 months. Thaw them at room temperature before frosting and serving. While frosted cupcakes can also be frozen for up to 1 month, be aware that the texture of the buttercream might be slightly altered upon thawing, becoming a bit softer. For the absolute best flavor and luxurious texture, always allow refrigerated cupcakes to come to room temperature for at least 30-60 minutes before serving. This allows the buttercream to soften to its intended silky consistency and the cake to become light and fluffy again.
We truly hope you enjoy the process of baking and, even more, the pure delight of devouring these incredibly flavorful and visually appealing mango cupcakes. They are sure to bring a taste of the tropics to your home!
Explore More Delicious Recipes
If you absolutely loved creating and tasting these tropical mango cupcakes, be sure to check out some of our other delightful creations perfect for satisfying your sweet tooth and expanding your baking repertoire:
- Mango Crepe Cake with Easy Homemade Crepes
- Strawberry Cupcakes with White Chocolate Mousse
- Blueberry Cupcakes with Blueberry Cream Cheese Frosting
Happy baking, dear friends! xx
Did you make this recipe? We would absolutely love for you to leave a review and share your thoughts and experiences in the comments section below! Your valuable feedback not only brightens our day but also helps our growing community of fellow bakers. Don’t forget to share your beautiful, sunny creations on Instagram and tag us @flouringkitchen – we can’t wait to see your mango masterpieces!
📖 Recipe Card
Fluffy Mango Cupcakes with Homemade Mango Filling and Silky Condensed Milk Buttercream
Mary
Pin Recipe
Shop Ingredients
Equipment
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12-hole muffin tin
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Medium saucepan
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Immersion blender or regular blender
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Stand mixer with paddle attachment or electric hand mixer
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Piping bag and your favorite piping tip (e.g., round or star tip)
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Wire cooling rack
Ingredients
Mango Filling
- 1 ½ cup mango diced, fresh or frozen
- ¼ cup granulated sugar
- 2 tablespoon water
- 1 tablespoon lemon juice freshly squeezed, from about half a lemon
Fluffy Vanilla Cupcakes
- ⅓ cup milk whole milk recommended, at room temperature
- ½ tablespoon lemon juice or apple cider vinegar, for homemade buttermilk
- ¼ cup unsalted butter softened to room temperature
- ¼ cup vegetable oil mild-flavored, like grapeseed or canola
- ½ cup granulated sugar
- ⅛ teaspoon salt
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cup all purpose flour (150g), spooned and leveled
- 1 ½ teaspoon baking powder
Silky Condensed Milk Buttercream
- ½ cup unsalted butter softened to room temperature
- 7 oz can sweetened condensed milk (195g), at room temperature
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
Shop Ingredients on Jupiter
Instructions
Mango Filling
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To prepare the homemade mango filling, combine the diced mango (fresh or frozen), granulated sugar, water, and lemon juice in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the mango pieces are very soft and the mixture has thickened to a jam-like consistency, about 10-15 minutes.1 ½ cup mango, ¼ cup granulated sugar, 2 tablespoon water, 1 tablespoon lemon juice
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Remove from heat and let the mixture cool for at least 15-20 minutes. Once slightly cooled, blend the mango mixture until completely smooth using an immersion blender, a regular blender, or a food processor. Transfer the smooth puree to a separate container and refrigerate until thoroughly chilled and firm, at least 1-2 hours or overnight.
Fluffy Vanilla Cupcakes
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Preheat your oven to 180°C (350°F). Line a 12-hole standard-sized cupcake tin with paper liners and set aside.
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In a small bowl, combine the room temperature milk and ½ tablespoon of lemon juice (or apple cider vinegar). Stir gently and let it sit for 5 minutes to create a homemade buttermilk.⅓ cup milk, ½ tablespoon lemon juice
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In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer and a large bowl), combine the softened unsalted butter, vegetable oil, granulated sugar, and salt. Beat on medium-high speed for 3-5 minutes, scraping down the sides of the bowl as needed, until the mixture is very light, pale, and fluffy, and has increased significantly in volume.¼ cup butter, ¼ cup vegetable oil, ½ cup granulated sugar, ⅛ teaspoon salt
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Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Mix in the pure vanilla extract. Continue to beat the mixture on high speed for another minute to ensure proper emulsification and a lighter texture.2 large eggs, 1 teaspoon pure vanilla extract
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In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet ingredients in two alternating additions with the homemade buttermilk mixture, beginning and ending with the flour. Fold gently with a spatula or mix on low speed just until a smooth batter forms and no dry streaks of flour remain. Be very careful not to overmix.1 ¼ cup all purpose flour, 1 ½ teaspoon baking powder
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Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Silky Condensed Milk Buttercream
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In the bowl of a stand mixer (or using an electric hand mixer), beat the softened unsalted butter and salt on medium-high speed for about 5 minutes, until the butter is very pale in color, light, and fluffy. It should almost double in volume.½ cup butter, ⅛ teaspoon salt
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With the mixer on medium-low speed, gradually add the room temperature sweetened condensed milk in three additions, beating very well after each addition until fully incorporated and smooth. Add the pure vanilla extract and beat the buttercream on medium-high speed for another 3-5 minutes until it is incredibly silky, light, and perfectly smooth. Do not overbeat, or it might become too thin.7 oz can sweetened condensed milk, 1 teaspoon pure vanilla extract
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Transfer the prepared buttercream into a piping bag fitted with your favorite piping tip (a large round tip or star tip works beautifully for these cupcakes). If not using immediately, keep it at room temperature or in the fridge briefly (re-whip if stored in the fridge).
Assembly
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Once the cupcakes are completely cooled, use a small paring knife or a cupcake corer to carefully cut a small cone-shaped hole from the center of each cupcake. Reserve the cut-out piece of cake. Fill the hollow center of each cupcake generously with the chilled mango filling. Place the reserved cut-out cake piece back on top to seal the filling.
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Pipe a beautiful ring of the condensed milk buttercream on top of each filled cupcake. For a more pronounced “egg yolk” appearance and extra height, you can pipe a second ring directly on top of the first.
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Gently fill the center of the piped buttercream ring with a spoonful of the remaining mango puree, creating the bright yellow “yolk” effect. Serve your stunning and delicious mango cupcakes immediately and enjoy the tropical bliss!
Notes
For the ultimate enjoyment, let the cupcakes come to room temperature before enjoying! This ensures the buttercream is soft and luxurious, and the cupcake base is light and fluffy again.