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Mango Cupcakes with Swiss Meringue Buttercream and Mango Curd Recipe

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These Mango Cupcakes feature soft vanilla cupcakes filled with luscious homemade mango curd and topped with a fluffy Swiss meringue buttercream, perfect for a tropical twist on classic cupcakes.

Ingredients

Units Scale

Cupcakes

  • 150 g Granulated sugar
  • 113 g Unsalted butter
  • 2 Eggs (room temperature)
  • 2 teaspoons Vanilla extract
  • 185 g All purpose flour
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 120 g Whole Milk (room temperature)
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon White vinegar

Swiss Meringue Buttercream

  • 200 g Granulated sugar
  • 120 g Egg white
  • 226 g Unsalted butter
  • 1/2 tablespoon Vanilla extract
  • 1/4 teaspoon Salt

Mango Curd

  • 80 g Mango puree (Fresh or frozen. Puree the mango in a food processor or blender and measure after.)
  • 1/2 tablespoon Lemon juice (Freshly squeezed.)
  • 2 Egg yolks
  • 50 g Granulated sugar (Might need more or less sugar depending on the sweetness of the mango.)
  • 40 g Unsalted butter (Room temperature. For a thicker mango puree, use 1/2 cup / 110g butter.)

Instructions

  1. Make the vanilla cupcakes Prepare your cupcake tin by lining it with muffin liners and preheat your oven to 175℃ / 347℉ (no fan).
  2. Cream butter and sugar In a large bowl, cream the room-temperature butter and sugar for a few minutes until it’s light and fluffy, then whip in the room temperature eggs one by one, and finally mix in the vanilla extract.
  3. Mix dry ingredients Sift together the flour, baking powder, and salt. This is your dry ingredients. Reduce the mixer speed to low speed and add the dry ingredients in thirds alternating with the room temperature milk. Do not overmix the batter at this point.
  4. Add baking soda mixture In a small bowl, mix vinegar with the baking soda. It will be super bubbly. Then, immediately fold the vinegar mixture into the batter just until it’s combined.
  5. Fill cupcake tin and bake Pipe or spoon the batter evenly into the cavities of your cupcake tin, filling each one about ¾ full. Bake the cupcake for about 20-22 minutes at 175℃ / 347℉ or until a toothpick inserted into the center comes out clean. Do not overbake them, as they can dry out.
  6. Cool cupcakes Cool the baked cupcakes on a cooling rack. They must be at room temperature before frosting.
  7. Prepare butter for frosting First, bring your butter to room temperature. Buttercream can only be prepared with softened butter, neither cold nor too hot (melted butter) will work.
  8. Make sugar and egg white mixture Make a double boiler by placing a bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Mix the egg whites and sugar in the bowl over the double boiler and whisk constantly until the sugar is dissolved and the mixture reaches 160F / 71C.
  9. Whip meringue Make the meringue; Add the egg white and sugar mixture to the bowl of the stand mixer and start whipping it with the whisk attachment. Continue whipping for 6 minutes until shiny, stiff peaks are achieved or until the bowl of the mixer is no longer hot.
  10. Add butter to meringue Once the mixture reaches room temperature, switch to the paddle attachementand start adding the softened butter tablespoon by tablespoon on medium speed, then turn the mixer back on medium-high speed and whip it for an additional 4 minutes or until the mixture becomes light, fluffy, and increases in volume.
  11. Finish buttercream Lastly, add the vanilla extract and salt and continue whipping for another minute until it is smooth and silky.
  12. Chill frosting if needed At this point, the Swiss meringue buttercream should have the perfect pipeable fluffy texture. If, for some reason, it is too thin, place it in the refrigerator for 30 minutes.
  13. Prepare piping bag Move the frosting into a piping bag fitted with a piping nozzle.
  14. Make mango curd Place the mango puree, lemon juice, egg yolk, and sugar into a heavy based saucepan over low-medium. Once the sugar is dissolved, add the room temperature butter in four stages, stirring until each addition is melted and incorporated.
  15. Cook curd Cook the mixture over medium heat stirring constantly with a rubber spatula. Stirring is important to prevent the egg yolks from curdling. After about 5 minutes, the mixture starts to thicken like custard and coats the back of a spoon – it will reach about 80C / 176F.
  16. Strain and cool curd Remove it from the heat, and pour the cooked mango curd through a sieve. Pour curd into a jar or container and place plastic wrap directly on top so it is touching the top of the curd. (This prevents skin forming on top.) The curd will continue to thicken as it cools in the fridge.
  17. Refrigerate curd Leave the mango curd to set refrigerated for at least 4 hours, or ideally, overnight. Store any leftover curd in the fridge for up to a week.
  18. Assemble cupcakes Make a small hole in each of the cupcakes and fill them with about ½ tablespoon of mango curd. Then, frost the cupcakes with the Swiss meringue buttercream and decorate according to your liking with fresh mango, mint, and edible flowers.
  19. Storage and serving The cupcakes are best served fresh. Any leftovers can be stored refrigerated for 2-3 days in an air-tight container.
  20. Serving tip Bring them back to room temperature before serving for the frosting to soften.

Notes

  • Do not overmix the cupcake batter.
  • Do not overbake the cupcakes to avoid drying out.
  • Butter for buttercream must be softened but not melted.
  • If Swiss meringue buttercream is too thin, chill in refrigerator for 30 minutes.
  • Place plastic wrap directly on mango curd to prevent skin forming while cooling.
  • Mango curd can be refrigerated up to one week.
  • Cupcakes are best served fresh but leftovers can be stored refrigerated for 2-3 days.
  • Bring cupcakes to room temperature before serving for best frosting texture.

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