Mango Cupcakes with Vanilla Mango Buttercream Recipe

If you’ve been searching for a dessert that’s both a showstopper and a breeze to whip up, look no further than these Mango Cupcakes with Vanilla Mango Buttercream. Tender, vibrant cupcakes bursting with fresh mango flavor and topped with a dreamy, fragrant buttercream, these treats are a celebration of sunny days and tropical escapes—right in your own kitchen! Whether you’re baking for a special occasion or just craving something cheerful, Mango Cupcakes with Vanilla Mango Buttercream always win hearts with their gorgeous looks and irresistible taste.

Ingredients You’ll Need

The magic of Mango Cupcakes with Vanilla Mango Buttercream lies in its beautifully balanced ingredients, each bringing its own special something to the table. Here’s what you’ll need, with a quick tip or tidbit for each to guarantee cupcake perfection.

• Cake flour: For ultra-tender cupcakes, cake flour is ideal, but all-purpose flour works admirably in a pinch.
• Baking powder & baking soda: This dynamic duo gives the cupcakes just the right amount of rise and a light crumb.
• Salt: A little salt sharpens the flavors and keeps the cupcakes from tasting flat.
• Butter (room temperature): Soft butter ensures a smooth batter and creamy frosting—don’t rush this step!
• Granulated sugar: Sweetens the cupcakes without overpowering the mango flavor.
• Large eggs (room temperature): These bind everything together and lend richness.
• Vanilla extract or vanilla bean paste: Adds fragrant warmth to both the cake and buttercream—vanilla bean paste is especially lovely if you have it.
• Mango puree (room temperature): The star of the show! Use ripe, fresh mangoes or high-quality store-bought puree for vivid tropical flavor.
• Buttermilk (room temperature): Adds tang and keeps the crumb impossibly soft and moist.
• Powdered sugar: Essential for a smooth, fluffy buttercream—sift if it’s clumpy.

How to Make Mango Cupcakes with Vanilla Mango Buttercream

Step 1: Prep Your Oven and Tin

Preheat your oven to 325 F. Line a 12-cup muffin tin with paper liners. This little step keeps your cupcakes looking neat and makes cleanup a total breeze. Plus, it’s always exciting to choose liners that match your mood or occasion!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Giving these ingredients a quick mix ensures your cupcakes rise evenly and have a delicate structure. Set this bowl aside for now.

Step 3: Cream the Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and sugar together until the mixture is light and fluffy, about three minutes. This step creates air pockets in the batter, giving your Mango Cupcakes with Vanilla Mango Buttercream their irresistible lightness.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Follow with the vanilla extract (or paste). These ingredients add rich flavor and help emulsify the batter for a smooth, even crumb.

Step 5: Combine the Wet and Dry Ingredients

On low speed, add half of the flour mixture to the butter mixture, followed by the mango puree and buttermilk. Finish with the remaining flour. Mix just until combined, scraping the sides of the bowl if needed. Overmixing can make cupcakes dense, so stop as soon as everything comes together!

Step 6: Fill and Bake

Use a ¼-cup cookie scoop or ice cream scoop to portion the batter into the lined muffin tin. Bake for 19 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the tin for a few minutes, then transfer to a rack to cool completely.

Step 7: Make the Vanilla Mango Buttercream

While the cupcakes cool, it’s buttercream time! In a clean stand mixer bowl fitted with the whisk attachment, beat the softened butter, vanilla, salt, and powdered sugar together until creamy and lush. Add the mango puree for a sun-kissed flavor twist. You can stir it directly in or, for a dramatic touch, drizzle extra mango puree over the finished cupcakes—both ways are delicious.

Step 8: Frost and Decorate

Once the cupcakes are cool, generously frost each one with the vanilla mango buttercream. Get creative: swirl, pipe, or simply pile it on. If you saved some mango puree, a drizzle on top is both beautiful and delicious. And there you have it—Mango Cupcakes with Vanilla Mango Buttercream that look as stunning as they taste!

How to Serve Mango Cupcakes with Vanilla Mango Buttercream

Garnishes

A sprinkle of diced fresh mango, a tuft of toasted coconut, or a few edible flowers make these cupcakes almost too pretty to eat. The extra pop of color and flavor from the topping highlights the tropical vibes of Mango Cupcakes with Vanilla Mango Buttercream in the loveliest way.

Side Dishes

If you’re serving these at a gathering, try pairing them with a fresh fruit platter or a tangy yogurt parfait. The balance of creamy, tart, and sweet elevates every bite, making the cupcake experience even more delightful.

Creative Ways to Present

Arrange the cupcakes on a vintage cake stand for an elegant presentation, or set up a DIY garnish bar at your party so everyone can add their creative touch. For a fun twist, make mini cupcakes and serve them as part of a tropical-themed dessert board—the possibilities are endless!

Make Ahead and Storage

Storing Leftovers

Baked Mango Cupcakes with Vanilla Mango Buttercream keep well at room temperature for up to two days if stored in an airtight container. If your kitchen is warm or humid, a quick trip to the fridge will keep them fresh even longer (just let them return to room temp before eating for the creamiest frosting texture).

Freezing

For longer storage, you can freeze both the cupcakes and the buttercream separately. Wrap unfrosted cupcakes tightly and freeze for up to two months. The buttercream can be spooned into an airtight container and frozen as well. Thaw both at room temperature, then frost when ready to serve.

Reheating

If your cupcakes are a bit too chilled from the fridge, let them sit at room temperature for 30 minutes or so before enjoying. For a just-baked warmth, give unfrosted cupcakes a quick 10-second zap in the microwave—frost after reheating to keep the buttercream silky and smooth.

FAQs

Can I use frozen mango for the puree?

Absolutely! Thawed frozen mango works wonderfully for puree. Just blend until smooth and use as directed for the freshest mango flavor in your cupcakes and frosting.

What if I don’t have buttermilk?

No problem! Mix 1 teaspoon lemon juice or white vinegar with 1/3 cup regular milk and let it sit for five minutes—it’s a perfect homemade stand-in that keeps the cupcakes tender.

How do I get the buttercream super fluffy?

Make sure your butter is truly at room temperature, and whip the frosting for several minutes on high speed. This incorporates air, resulting in cloud-like, dreamy buttercream every time.

Can these cupcakes be made gluten-free?

Yes! Swap the cake flour for a 1-to-1 gluten-free baking blend. Double-check that your baking powder and other ingredients are certified gluten-free for best results.

Will the mango flavor taste artificial?

Not at all, as long as you use ripe, fresh mango or a quality frozen puree. The natural sweetness and tropical flavor shine through in Mango Cupcakes with Vanilla Mango Buttercream—no artificial flavors needed!

Final Thoughts

If you’re looking to bring a burst of sunshine to your baking, I can’t recommend Mango Cupcakes with Vanilla Mango Buttercream enough. Their vibrant color, fresh flavors, and pillowy frosting are guaranteed to spark joy at any table. Treat yourself and your loved ones to this recipe—and don’t forget to share your gorgeous results!

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