These mango cupcakes are light and fluffy with a jammy mango filling and a silky smooth Russian buttercream. They look like egg cupcakes! They are perfect for spring, summer, and mango season. You can use fresh or frozen mango for this, they get simmered down anyways.
The cupcakes are a fluffy vanilla cupcake. I used butter and oil in the cupcakes to keep them moist and to give them that beautiful vanilla flavour. The mango filling is a homemade mango puree where the mango simmers on the stove top until they are soft. Blend it up and then chill.
I am obsessed with Russian buttercream (aka condensed milk buttercream). It is so easy to make and is made of 2 main ingredients – sweetened condensed milk and butter. It has a milky buttery flavour without being cloyingly sweet like American buttercream. The milky flavour works so well with the mango in these mango cupcakes!
Full ingredients in recipe card below. This section has lots of tips, tricks, and substitutions.
Mango: you can use fresh or frozen mango for this recipe. They get simmered down anyways and blended up.
Lemon juice: some lemon juice goes into the mango filling to brighten it up and some goes into the milk to make a buttermilk for the cupcakes.
Milk: I like to make my own buttermilk for the cupcakes so I mix together milk and lemon juice. You can use soy milk or almond milk too. I use whole milk (2% or 1% will also work).
Baking powder: this is what is going to give the cupcakes their lift. Do not substitute with baking soda, it’s not the same.
Butter: Use real good quality butter for the best flavour and texture. The butter will go into the cupcakes and the frosting.
Vegetable oil: This is what will make the cupcakes have an extra tender crumb and make them extra moist. I use grapeseed oil but you can use whatever mild tasting vegetable oil you prefer.
Eggs: Make sure your eggs are at room temperature. This is important to get a smooth batter. Bring cold eggs to room temperature quickly by letting them sit in warm water for a few minutes.
Sweetened condensed milk: This is for the Russian buttercream. Do not substitute with evaporated milk, that is a totally different product.
Pure vanilla extract: I like to use pure vanilla extract for the best vanilla flavour.
Butter gives the cupcakes lots of delicious buttery flavour but oil makes the cupcakes light, fluffy, and moist. Together they give you the perfect cupcake!
Have all ingredients at room temperature.
Beat the butter, oil, and sugar really well. It needs to be light (almost white) and thicken a bit. If you rub it in between your fingers, you should feel very few sugar granules.
Add the eggs in one at a time, beating well each time. Then beat on high speed again to emulsify the mixture even more so that it thickens up.
Weigh the flour! Use a cheap kitchen scale for best results. If you can’t get a scale, mix the flour with a spoon to fluff up. Spoon the flour into a measuring cup and level it off by scraping the flat edge of a knife over the top. Do not pack the flour into the cup.
Be very careful not to over mix when adding the flour. Over mixing will develop too much gluten, preventing the cupcakes from rising in the oven properly, giving the mango cupcakes a very dense crumb. Mix just until the flour is incorporated.
Make sure that your oven temperature is accurate (check with an oven thermometer). Baking at a too low temperature can cause your cupcakes to be very pale and ooze out of the liners, whereas a too high temperature can dry them out.
I usually use an immersion blender because it is the fastest for me to find. You can use a smoothie blender or small food processor as well.
You can save your frosting if it splits! Take a quarter cup of the frosting and melt it in a water bath (a bowl nestled in some hot water) or in the microwave. Cool to room temperature for 5 minutes and add it back into the bowl of frosting. Beat well until light, fluffy, and smooth. To prevent the frosting from splitting in the first place, gradually add the condensed milk into the whipped butter.
Check out my other recipes:
- Mango Crepe Cake with Easy Homemade Crepes
- Strawberry Cupcakes with White Chocolate Mousse
- Blueberry Cupcakes with Blueberry Cream Cheese Frosting
Happy baking! xx
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Mango cupcakes with mango filling
- 12 hole muffin tin
- 1 ½ cup mango
- ¼ cup granulated sugar
- 2 tbsp water
- 1 tbsp lemon juice juice of half a lemon
- ⅓ cup milk
- ½ tbsp lemon juice or apple cider vinegar
- ¼ cup butter softened
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ⅛ tsp salt
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 1 ¼ cup all purpose flour (150g)
- 1 ½ tsp baking powder
- ½ cup butter
- 7 oz can sweetened condensed milk (195g)
- 1 tsp pure vanilla extract
- ⅛ tsp salt
- To make the mango filling, combine all of the ingredients in a saucepan and simmer until the mangoes are soft.1 ½ cup mango, ¼ cup granulated sugar, 2 tbsp water, 1 tbsp lemon juice
- 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.⅓ cup milk, ½ tbsp lemon juice
- 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.¼ cup butter, ¼ cup vegetable oil, ½ cup granulated sugar, ⅛ tsp salt
- 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.2 large eggs, 1 tsp pure vanilla extract
- Sift the flour and baking powder into the bowl and add the milk and lemon mixture. Fold just until it forms a batter.1 ¼ cup all purpose flour, 1 ½ tsp baking powder
- 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.½ cup butter, ⅛ tsp salt
- 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.7 oz can sweetened condensed milk, 1 tsp pure vanilla extract
- 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!
Let the cupcakes come to room temperature before enjoying! That way the frosting and cupcake will be light and fluffy again.