Description
These Tropical Mango Cupcakes are a delightful treat, offering a burst of flavor with fresh mango, creamy frosting, and a simple preparation perfect for all occasions.
Ingredients
Scale
- 1 ¼ cup all purpose flour
- 1 ½ teaspoon baking powder
- 1 tsp salt
- ¼ cup neutral oil
- ¼ cup unsalted butter softened
- ½ cup white sugar
- ⅓ cup whole milk
- 2 large eggs
- 2 tsp fresh lemon juice
- 2 tsp vanilla extract
- 1 ½ cup fresh mango diced
- 3 tbsp white sugar
- 4 tsp fresh lemon juice
- 2 tbsp water
- 7 oz mascarpone cheese cold
- ¾ cup powdered sugar
- pinch of salt optional
- ¾ cup heavy cream cold
Instructions
- Preheat your oven to 350°F and line a 12-cup cupcake tin with liners.
- In a small bowl, combine fresh lemon juice and milk, letting it sit for a few minutes.
- In a large bowl, beat softened butter, neutral oil, and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Sift together flour, salt, and baking powder, then gently fold in the lemony milk.
- Divide batter into liners and bake for 18-20 minutes, until a toothpick comes out with a few crumbs.
- Cool completely before preparing the mango filling.
- In a small saucepan, combine diced mango, sugar, lemon juice, and water, and simmer until soft.
- Blend the mango mixture until smooth and chill in the fridge.
- For frosting, whip mascarpone, powdered sugar, and heavy cream until soft peaks form.
- Cut out the centers of each cupcake, fill with mango mixture, replace tops, then frost and add more mango filling.
Notes
Ensure cupcakes are completely cool before frosting to prevent melting.
For extra flavor, use ripe mangoes and fresh ingredients.
These cupcakes can be refrigerated for a couple of days, but are best enjoyed fresh.
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 17g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg