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Mangos and Cream Cupcakes

This sweltering heat is giving me serious summer fruity vibes ! Beat the heat this summer with Mangos and Cream cupcakes.



1/2 cup butter, softened

1/2 cup oil

1 1/4 cup sugar

4 eggs

1 tbsp vanilla

3 cups all purpose flour

1 tbsp baking powder

1/2 tsp salt

1 cup milk

1 tbsp vinegar

3/4 cup pureed mangos

1/2 sour cream


1 cup unsalted butter, softened

1/3 cup puréed mangos

1 tbsp vanilla

4 cups powdered sugar


Whipped Cream

Fresh Mango Chunks


Preheat oven to 325 degrees. In a medium bowl create your buttermilk by mixing your milk and vinegar, set aside. In a separate bowl, cream together your butter, sugar, and oil. Stir in eggs one at a time. Fold in your sour cream and puréed mangos, this will be referred to as your “wet mix.” In a medium bowl sift flour, baking powder, and salt. Alternate adding in the flour mixture and buttermilk to your wet

mix. Add yellow/orange food coloring for an extra pop of color. Bake for 18-20 minutes.

Once the cupcakes are cooled, stuff the cupcakes with whipped cream. You can make your own or use store bought. I typically dig a hole out of the top and use a piping bag to squeeze in the filling. Next we will prepare the buttercream. In a stand mixer, beat the butter until smooth. Stir in vanilla and pureed mango. Slowly add powdered sugar until you reach desired consistency. If the buttercream is too soft, add additional powdered sugar, or if the frosting is too stiff, add additional mango or add 1 tbsp of heavy cream. Frost open circles on top of the cupcakes, leaving room for the mango topping. I usually do 1 to 2 rings around the cupcake. Fill the top of the cupcake with chopped up

mangos. Refrigerate until 30

minutes before serving. Enjoy!

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