Name: Mango Cupcakes with Swiss Meringue Buttercream Recipe
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Cuisine: American
Ingredients: 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; 200 g Granulated sugar; 120 g Egg white; 226 g Unsalted butter (room temperature); ½ tablespoon Vanilla extract; ¼ teaspoon Salt; 80 g Mango puree (fresh or frozen, measured after blending); ½ tablespoon Lemon juice (freshly squeezed); 2 Egg yolks; 50 g Granulated sugar (adjust according to mango sweetness); 40 g Unsalted butter (room temperature, for thicker mango puree use 110 g butter)

Ingredients

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

200 g granulated sugar (for frosting)

120 g egg white (for frosting)

226 g unsalted butter (room temperature, for frosting)

½ tablespoon vanilla extract (for frosting)

¼ teaspoon salt (for frosting)

80 g mango puree (fresh or frozen)

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 mango puree)

Instructions

Step 1: Preheat your oven to 175℃ (347℉) without fan and line a cupcake tin with muffin liners.

Step 2: In a large bowl, cream 113 g unsalted butter and 150 g granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in 2 teaspoons vanilla extract.

Step 3: Sift together the flour, baking powder, and salt. Reduce mixer speed to low, then add dry ingredients in thirds alternating with 120 g milk, beginning and ending with dry ingredients. Mix gently to combine without overmixing.

Step 4: In a small bowl, combine the baking soda and white vinegar—it will bubble vigorously. Fold this immediately into the batter just until combined.

Step 5: Spoon or pipe the batter evenly into the cupcake liners, filling them about ¾ full. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

Step 6: Remove cupcakes from the oven and cool completely on a wire rack before frosting.

Step 7: To make the Swiss meringue buttercream, bring 226 g butter to room temperature. In a heatproof bowl over simmering water, whisk 120 g egg whites and 200 g sugar constantly until sugar dissolves and mixture reaches 71℃ (160℉).

Step 8: Transfer the egg white mixture to a stand mixer bowl and whip with a whisk attachment until stiff, glossy peaks form and the bowl is no longer warm, about 6 minutes.

Step 9: Gradually add softened butter to the meringue, mixing well after each addition. Stir in ½ tablespoon vanilla extract and ¼ teaspoon salt.

Step 10: Prepare the mango puree by blending fresh or frozen mango until smooth. Mix it with 2 egg yolks, 50 g sugar (adjust to taste), 40 g butter, and ½ tablespoon lemon juice until well combined and creamy.

Step 11: Fold the mango mixture gently into the buttercream until evenly blended.

Step 12: Pipe or spread the mango buttercream onto the cooled cupcakes. Serve fresh or chill briefly before serving.

Tips & Variations

Use ripe, sweet mangoes or high-quality frozen mango puree for the best flavor.

If you don’t have a thermometer, dissolve sugar fully in egg whites over low heat until the mixture feels smooth between your fingers without graininess.

For extra texture, fold in small mango chunks or sprinkle toasted coconut on top of the frosting.

Room temperature ingredients make for a smoother, lighter batter and frosting.

Adjust the sugar in the mango puree to balance sweetness depending on the fruit’s ripeness.

FAQs

Can I use store-bought mango puree for this recipe?

Yes, store-bought mango puree works well as long as it’s unsweetened or lightly sweetened. Adjust the added sugar in the frosting to balance sweetness accordingly.

Why do I need to add vinegar and baking soda to the batter?

The vinegar reacts with baking soda to create carbon dioxide bubbles, which help the cupcakes rise and become light and fluffy. It also enhances the tenderness of the crumb.