Mango Cupcakes with Mango Filling

Helene

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These mango cupcakes are fluffy, with a bright mango flavor that is perfectly complemented by a creamy frosting. Whether you are a fan of mangoes or simply looking for a new dessert recipe, these cupcakes will surely become your new favorite.

mango cupcake close up top view

The mango cupcakes feature a delicate vanilla cupcake, filled with a homemade mango filling and topped with a whipped cream cheese frosting. This recipe’s combination of flavors works well together, creating a delicious tropical cupcake.

a mango cupcake cut in half with the mango filling oozing from the center

Why you’ll love these Mango Cupcakes

  • The cupcakes are made with oil, so they have a moist, soft texture that won’t dry out easily.
  • A homemade mango filling for the best flavor (you can also use it for a cake filling)
  • Flavors complement each other well without being too overpowering.
  • These mango cupcakes are a fabulous spring dessert but also great to serve anytime of the year if you love mangoes, as the mango coulis can be made with fresh or frozen mangoes.

Ingredients 

This mango cupcake recipe calls for simple pantry ingredients:

Vanilla cupcakes are made with all-purpose flour, baking powder, fine sugar (caster or granulated sugar), salt, large eggs, milk (2% milk fat for me), vegetable oil (canola oil for me), and vanilla extract.

Homemade mango filling is made with frozen or fresh mangoes, sugar and lemon juice.

Whipped cream cheese frosting is made with full-fat heavy cream (double cream in the UK), full-fat cream cheese, vanilla extract, and powdered sugar.

a mango cupcake in a mini serving board with other mango cupcakes in the background

How to make these mango cupcakes?

Vanilla cupcakes: Combine all the dry ingredients in a large mixing bowl. Then add the wet ingredients. Mix both. Divide the batter into the muffin cases and bake.

Check my mango coulis recipe for full details and succeed in the cake filling.

Whipped cream cheese frosting is simple: In a bowl, combine all the ingredients. Use an electric mixer to whip at low speed until everything is combined, then increase slightly and whip until stiff peaks form.

Once the cupcakes are baked and cooled, fill them with the mango coulis and decorate them with the whipped cream cheese frosting.

Get all measurements, ingredients, and instructions at the end of this post.

mango cupcakes in process with mango filling in a piping bag
mango cupcakes in process on the left and final cupcakes on the right

Tips

Vanilla Cupcakes:

  • Ingredients at room temperature.
  • Don’t over-mix the batter.
  • Don’t over-bake the cupcakes.
  • Ensure the cupcakes are completely cooled before processing to the assembly.
  • Use an aluminum muffin tin for best results.

Mango Filling:

Check the mango coulis recipe for full details and tips.

Whipped Cream Cheese Frosting:

  • Use chilled heavy cream.
  • Start to whip at low speed until everything is combined, then increase the speed slightly.

Assembly:

  • Ensure the cupcakes are completely cooled before proceeding.
  • If you don’t have a cupcake corer, use an apple corer to make the hole: twist an apple corer down through the top without hitting the bottom. 
  • Fill a piping bag with the mango filling to fill the cupcakes. 

FAQs 

How to store the Mango Cupcakes?

Store them in the refrigerator under a cake dome for up to 2 days.

Can I make ahead of time these cupcakes?

  • You can prepare the cupcakes, without the frosting, 1 day in advance. Then, store them in an airtight container.
  • You can prepare the mango filling a few days in advance. Keep it in the fridge, covered until ready to use it.

Can we freeze the cupcakes?

  • You can freeze cupcakes without the filling and frosting for up to 1 month. Wrap them with plastic wrap, place in an airtight container and store them in the freezer.
  • You can also freeze the mango coulis for up to 3 months.
4 mango cupcakes on a marble cake board, with a view at 45 degrees.

Try these recipes, next:

If you tried these Mango Cupcakes or any recipe on the blog, let me know how you liked it by leaving a comment below.

Find me on InstagramFacebook and Pinterest for even more tips and recipes.

Mango Cupcakes with Mango Filling

  • Prep time: 20 minutes
  • Cook time: 35 minutes
  • Total time: 1 hour 30 minutes
  • Serves: 12

These mango cupcakes are fluffy, filled with a bright mango filling that is perfectly complemented by a whipped cream cheese frosting.

Ingredients

Vanilla Cupcakes

  • 250 g (2 cups) all-purpose flour
  • 1 teaspoon baking powder
  • 200 g (1 cup) fine sugar - (caster or granulated sugar)
  • 1/4 teaspoon salt
  • 2 large eggs
  • 240 ml (1 cup) milk
  • 95 ml (1/2 cup) vegetable oil (neutral flavor)
  • 2 teaspoons vanilla extract

Mango Coulis

  • 500 g (1.1lbs) diced mango
  • 30 g (2+1/2 tbsp) fine sugar
  • 1 tablespoon lemon juice

Whipped Cream Cheese Frosting

  • 240 ml (1 cup) heavy cream - full fat
  • 120 g (1/2 cup) cream cheese - full fat
  • 75 g (3/4 cup) powdered sugar
  • 1 teaspoon vanilla extract

Method

  • 1)

    Preheat the oven to 180°C (350°F), fan off. Line 12 muffin tins with muffin cases.

  • 2)

    In a large bowl, sift the flour and baking powder. Add in the sugar and salt. Whisk until combined.

  • 3)

    Add the wet ingredients to the dry ingredients: eggs, milk, oil, and vanilla extract. Mix until combined but do not over-mix.

  • 4)

    Distribute the batter among the muffin tins, 2/3 full. Bake for 20-22 minutes until a toothpick inserted into the center comes out with a few dry crumbs.

  • 5)

    Remove from the oven and let them in their tin for 5 min. Then, transfer the cupcakes to a cooling rack to cool completely.

Mango Filling

  • 1)

    Prepare a batch of mango coulis. Follow the mango coulis recipe here.

    (Note: you will use approximatively 3/4 of the coulis)

     

Whipped cream cheese frosting

  • 1)

    Add all the ingredients to your bowl. Then, with an electric mixer, whip on low speed, allowing the cream cheese to become liquid. When everything is fully mixed together, increase the speed to medium-high and whip until stiff peaks form.

     

    Note:The quantity of the whipped cream cheese frosting recipe was just enough to frost the cupcakes, so there was no leftover frosting. If you want to decorate your cupcakes differently and are worried about running out of frosting, increase the ingredients accordingly.

Assembly

  • 1)

    Proceed when the cupcakes are fully cooled. With a cupcake corer, make a hole in each cupcake: twist it down through the top without hitting the bottom.

  • 2)

    Then, fill a piping bag with the mango filling and fill the cupcakes.

  • 3)

    Place the cream cheese frosting in a piping bag fitted with an open star piping tip (I use the 6B piping tip from Wilton). Pipe a tall ring of frosting around the edge of the cupcakes, leaving a hole in the middle.

  • 4)

    Spoon some more mango filling into that hole.

Notes

– US/UK baking spoons,  standard size:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– Store them under a cake dome in the refrigerator for up to 2 days

– For a small batch, divide the ingredients by 2

– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful.

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