Description

Deliciously moist and fluffy mango cupcakes topped with a smooth and creamy Swiss meringue buttercream infused with fresh mango puree. These cupcakes feature a classic vanilla base enhanced with a hint of tang from baking soda and vinegar, providing height and softness. The luscious mango buttercream adds a tropical twist making these cupcakes perfect for spring and summer gatherings or any time you crave a fruity dessert.

Ingredients

Scale

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 Mango Buttercream

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)

Instructions

Prepare the cupcake tin and preheat oven: Line a cupcake tin with muffin liners. Preheat your oven to 175℃ (347℉), without fan.
Cream butter and sugar: In a large bowl, cream 113 g room-temperature unsalted butter with 150 g granulated sugar until light and fluffy.
Add eggs and vanilla: Whisk in the 2 room-temperature eggs one by one, then mix in 2 teaspoons vanilla extract until combined.
Sift dry ingredients: Sift together 185 g all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt.
Combine wet and dry ingredients: Reduce mixer speed to low and alternate adding the dry ingredients in thirds with 120 g room temperature whole milk, starting and ending with dry ingredients. Mix just until combined to avoid overmixing.
Activate baking soda with vinegar: In a small bowl, combine ½ teaspoon baking soda and ½ teaspoon white vinegar until bubbly. Fold this mixture gently into the cupcake batter.
Fill cupcake liners and bake: Spoon or pipe the batter evenly into the liners, filling about ¾ full. Bake for 20-22 minutes at 175℃ until a toothpick inserted comes out clean. Avoid overbaking to keep cupcakes moist.
Cool cupcakes: Remove cupcakes from oven and cool completely on a wire rack before frosting to prevent buttercream from melting.
Prepare butter for buttercream: Bring 226 g plus 40 g unsalted butter to room temperature, ensuring it’s softened but not melted.
Dissolve sugar in egg whites: Set up a double boiler with simmering water and place 120 g egg whites and 200 g granulated sugar in heatproof bowl above it. Whisk constantly until sugar dissolves and mixture reaches 160℉ (71℃).
Whip meringue: Transfer the warm sugar and egg whites to a stand mixer bowl and whip on high for about 6 minutes until glossy, stiff peaks form and the bowl is no longer warm.
Incorporate butter and flavor: Gradually add the softened butter in pieces while mixing until smooth and creamy. Add ½ tablespoon vanilla extract, ¼ teaspoon salt, 80 g mango puree, ½ tablespoon lemon juice, 2 egg yolks, and 50 g granulated sugar (adjust to taste) mixed with 40 g butter. Whip until fully combined and light.
Frost cupcakes: Using a piping bag or spatula, frost the cooled cupcakes with the mango Swiss meringue buttercream. Decorate as desired and serve.

Notes

Ensure all dairy and eggs are at room temperature for optimal batter texture and volume.
Do not overmix the batter after adding dry ingredients to keep cupcakes tender.
The vinegar and baking soda reaction acts as an additional leavening agent, providing softness and height.
Cool cupcakes completely before frosting to prevent buttercream from melting.
Use fresh or frozen mango puree for best flavor; adjust sugar in frosting based on mango sweetness.
Butter should be softened but not melted when making buttercream for best texture.

Prep Time: 25 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Mango cupcakes, vanilla cupcakes, Swiss meringue buttercream, tropical desserts, mango frosting