Mango Cream Cupcakes Recipes

MANGO CUPCAKES WITH MANGO BUTTERCREAM

Steps:

• Preheat the oven to 350ºF. Line a 12 cup muffin tin with paper liners.
• In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir with a whisk.
• In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter, oil, and sugar together until well combined and fluffy. Beat in the eggs, one at a time, followed by the mango extract. Beat in half the flour mixture, then the mango puree, and then the rest of the flour mixture. Beat until the batter is smooth, scrape down the sides as needed.
• Divide the batter evenly among the prepared muffin cups. Bake for 20 to 25 minutes or until a wooden toothpick inserted into the centers comes out clean. Allow the cupcakes to cool in the pan on a wire rack for 5 minutes, then remove the cupcakes from the pan and place them on the wire rack to cool completely. Top them with frosting.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and shortening on medium speed for 2 minutes, until fluffy.
• Add the mango puree and mango extract and mix to combine.
• Add the sugar, one cup at a time, mixing on low speed until well combined.

MANGO-CREAM CUPCAKES

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry gelatin mix into batter before spooning into prepared muffin pan cups. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Meanwhile, beat pudding mix and mango juice in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to use.
• Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cupcake. Fill holes with pudding; cover with removed cupcake pieces.
• Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes. Top with mangos just before serving.

MANGO CUPCAKES WITH MANGO FILLING

Steps:

• To make the mango filling, combine all of the ingredients in a saucepan and simmer until the mangoes are soft.
• Let cool before blending in a blender (I used an immersion blender) until smooth. Place in fridge to cool.
• Preheat oven to 180°C (350°F). Prepare a 12 hole regular sized cupcake tin by lining with liners.
• Add lemon juice into the milk, stir and set aside for 5 minutes until thickened.
• Combine the softened butter, oil, salt, and sugar in a stand mixer or a large bowl with electric beaters. Beat with wire beaters until very light and increases in volume.
• Add eggs one by one, beating in between each addition. Add the vanilla. Beat until it gets a little lighter in colour and increases in volume.
• Sift the flour and baking powder into the bowl and add the milk and lemon mixture. Fold just until it forms a batter.
• Distribute evenly into prepared cupcake tin and bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
• Beat softened butter and salt with an electric mixer until it lightens in colour and volume, about 5 minutes.
• Gradually add the sweetened condensed milk into the butter in 3 additions, beating really well in between each addition. Add vanilla and beat for about 5 minutes until silky smooth.
• Transfer into a piping bag with your favourite piping tip or just with the end cut off.
• Using a small knife, cut the middle out of the cupcake, setting it aside. Fill the cupcake with the mango filling and place the cut out piece of cupcake on top, closing the top off.
• Pipe a ring of frosting on top of the cupcake. For an extra tall cupcake pipe two rings one on top of the other.
• Fill the ring middles with more mango puree and serve!

NO-EGG MANGO CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
• Sift maida flour, baking powder, baking soda, and salt into a bowl. Sift a second time. Add semolina flour and mix well.
• Combine 1/2 cup plus 1 tablespoon mango puree, yogurt, sugar, olive oil, and cardamom in a large bowl; beat well. Add flour mixture and mix well. Transfer batter to the prepared muffin tin, filling cups 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove cupcakes from tin and allow to cool completely, about 30 minutes.
• Frost cupcakes with chilled mango puree, sprinkle almonds on top, and serve.

MANGO FILLED COCONUT CUPCAKES WITH MANGO BUTTERCREAM

Steps:

• To make cupcakes, preheat oven to 350F and line 24 muffin cups with liners.
• Whisk together flour, baking powder, baking soda, salt and ground coconut in a mixing bowl and set aside.
• In a measuring cup combine coconut milk, oil and vanilla extract, set aside.
• In a large mixing bowl beat butter and sugar with an electric mixer until light and fluffy.
• Add eggs, one at a time to the butter/sugar mixture, beating well after each addition.
• Add flour mixture and milk mixture in alternating batches, beginning and ending with the flour mixture and beat until combined.
• Spoon batter into cupcake liners and bake for 20 minutes or until golden and toothpick inserted in the center comes out clean.
• While the cupcakes are baking prepare the filling.
• In a mixing bowl beat cream until whipped cream is formed, about 7 minutes.
• Mix in the finely chopped mango and set aside.
• While cupcakes are cooling, make mango buttercream.
• In a mixing bowl cream together mango and butter.
• Add powdered sugar slowly until everything is incorporated and smooth (add more powdered sugar if necessary to achieve the consistency desired) and set aside.
• Once cupcakes are completely cooled, make a hole in the center of each cupcake using a plunger (an apple corer works wonders too!) reserving tops.
• Pipe in mango cream to the center of each cupcake and return top to cupcake.