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Mango Cupcakes with Mango Curd and Swiss Meringue Buttercream Recipe

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4.2 from 31 reviews

  • Author: Amina
  • Total Time: 50 minutes
  • Yield: 12 servings

Description

Delight in these luscious Mango Cupcakes featuring moist vanilla cupcakes filled with vibrant homemade mango curd and topped with a silky Swiss meringue buttercream. Perfectly balanced between sweet and tangy, these cupcakes are an irresistible tropical treat for any occasion.

Ingredients

Vanilla Cupcakes

  • 150 g Granulated sugar
  • 113 g Unsalted butter (room temperature)
  • 2 Eggs (room temperature)
  • 2 teaspoons Vanilla extract
  • 185 g All purpose flour
  • ½ teaspoon Baking powder
  • ½ teaspoon Salt
  • 120 g Whole milk (room temperature)
  • ½ teaspoon Baking soda
  • ½ teaspoon White vinegar

Swiss Meringue Buttercream

  • 200 g Granulated sugar
  • 120 g Egg whites
  • 226 g Unsalted butter (room temperature)
  • ½ tablespoon Vanilla extract
  • ¼ teaspoon Salt

Mango Curd

  • 80 g Mango puree (fresh or frozen, measured after pureeing)
  • ½ tablespoon Freshly squeezed lemon juice
  • 2 Egg yolks
  • 50 g Granulated sugar (adjust based on mango sweetness)
  • 40 g Unsalted butter (room temperature; for thicker curd, use 110 g)

Instructions

  1. Prepare the cupcake tin and oven: Line your cupcake tin with muffin liners and preheat the oven to 175℃ (347℉) without fan.
  2. Make the vanilla cupcake batter: In a large bowl, cream the room-temperature butter with sugar until light and fluffy. Add eggs one at a time, mixing well after each, then stir in vanilla extract.
  3. Combine dry ingredients and mix: Sift together flour, baking powder, and salt. Add the dry ingredients to the butter mixture in three parts, alternating with room-temperature milk, mixing on low speed. Avoid overmixing.
  4. Add baking soda and vinegar: In a small bowl, mix the vinegar with baking soda until bubbly, then fold immediately into the batter just until combined.
  5. Bake the cupcakes: Fill cupcake liners about three-quarters full with batter. Bake for 20-22 minutes until a toothpick inserted comes out clean. Cool completely on a rack before frosting.
  6. Prepare Swiss meringue buttercream – step 1: Bring butter to room temperature. In a double boiler (bowl over simmering water), whisk egg whites and sugar until sugar dissolves and mixture reaches 160°F (71°C).
  7. Prepare Swiss meringue buttercream – step 2: Transfer mixture to stand mixer bowl; whisk on high for about 6 minutes until shiny, stiff peaks form and bowl is no longer warm.
  8. Add butter to meringue: Switch to paddle attachment and add softened butter tablespoon by tablespoon on medium speed. After all butter is incorporated, whip on medium-high speed for 4 more minutes until light and fluffy.
  9. Flavor and finish buttercream: Add vanilla extract and salt, whisk for another minute until smooth and silky. If too thin, refrigerate for 30 minutes.
  10. Make mango curd – combine ingredients: In a heavy saucepan over low-medium heat, combine mango puree, lemon juice, egg yolks, and sugar. Stir until sugar dissolves.
  11. Add butter and cook: Add softened butter in four stages, stirring until melted and incorporated. Cook over medium heat, stirring constantly until custard thickens and coats the back of a spoon (~5 minutes), reaching about 80°C (176°F).
  12. Strain and chill mango curd: Remove from heat; strain through a sieve into a container. Cover with plastic wrap touching the surface to prevent skin. Refrigerate at least 4 hours or overnight.
  13. Assemble cupcakes: Create a small hole in each cooled cupcake and fill with ½ tablespoon mango curd. Pipe Swiss meringue buttercream over the top and decorate with fresh mango slices, mint, or edible flowers as desired.
  14. Storage and serving: Best served fresh. Store leftovers in an airtight container in the fridge for 2-3 days. Bring to room temperature before serving to soften frosting.

Notes

  • Use room temperature ingredients for better batter consistency and aeration.
  • Do not overbake cupcakes to keep them moist and tender.
  • Ensure butter for buttercream is soft but not melted for optimal texture.
  • Constant stirring during mango curd cooking prevents curdling and ensures smooth custard.
  • If the Swiss meringue buttercream is too thin, chilling it briefly helps it firm up.
  • Adjust mango curd sugar depending on the sweetness of your mangoes.
  • Allow cupcakes to cool completely before filling and frosting to avoid melting the buttercream.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/mango-cupcakes-with-mango-curd-and-swiss-meringue-buttercream-recipe/