Mango Cupcakes Filled with Mango Coulis

Mango cupcakes filled with homemade mango coulis and topped with mango Italian meringue buttercream. These moist fruit cupcakes are perfect for summer parties, tropical-themed desserts, and warm-weather baking. Made with real mango and a smooth, bakery-style frosting, this recipe delivers vibrant color and bold flavor in every bite.

These soft mango cupcakes are filled with homemade mango coulis and topped with a silky mango Italian meringue buttercream. The bright fruit flavor and creamy texture make them a vibrant dessert for spring, summer, or any celebration.

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Ingredients

For the Mango Coulis

• 4 mangoes, fresh or frozen (thawed if frozen)
• 1 cup (200g) granulated sugar
• 1 teaspoon lemon juice

For the Mango Cupcakes

• ¾ cup (177ml) whole milk
• ¼ cup (72g) vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 2¾ cups (312g) cake flour
• 1¾ cups (350g) white sugar
• 1½ tablespoons baking powder
• ½ teaspoon salt
• 2 sticks (227g) unsalted butter, room temperature
• ¾ cup mango coulis (from recipe above)

For the Mango Italian Meringue Buttercream

• 4 egg whites (approx. 160g)
• 1¼ cups (267g) white sugar
• ⅓ cup (80ml) water
• 3 sticks (340g) unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1 cup mango coulis (from recipe above)

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Instructions

Make the Mango Coulis

1. Slice the mangoes and add the flesh to a saucepan with sugar and lemon juice.
2. Cook over medium-low heat, stirring regularly, until the fruit breaks down and the juices thicken (about 10 minutes).
3. Remove from heat, let cool slightly, then blend until smooth.
4. Strain the mixture through a sieve to remove any fibrous bits.
5. Let cool completely before using in cupcakes and frosting.

Make the Mango Cupcakes

1. Preheat oven to 335°F (170°C). Line a muffin tin with cupcake liners.
2. In a bowl, whisk together the milk, eggs, and vanilla. Set aside.
3. In a stand mixer bowl, combine flour, sugar, baking powder, and salt. Mix briefly to combine.
4. With the mixer on low, add the butter a little at a time until the mixture resembles coarse crumbs.
5. Add the vegetable oil and mango coulis. Beat on medium speed for 2 minutes.
6. Scrape down the bowl, then add the egg/milk mixture slowly. Mix just until incorporated.
7. Divide the batter evenly among the liners, filling them about ¾ full.
8. Bake for 18 minutes or until golden and springy. Cool in the pan for 5 minutes, then transfer to a wire rack.

Make the Mango Italian Meringue Buttercream

1. Prepare the Italian meringue buttercream by heating sugar and water to 240°F (115°C), then pouring it into whipped egg whites while beating continuously.
2. Once cooled, add softened butter gradually, then vanilla extract.
3. Mix in 1 cup of mango coulis and whip for 1 minute to combine.
4. For a smooth finish, beat with a paddle attachment on low for another minute.

Assemble the Cupcakes

1. Once cupcakes are completely cool, core the center using a spoon or corer.
2. Fill each cupcake with 1 teaspoon of mango coulis. Replace the top or discard.
3. Pipe or spread mango buttercream on top.
4. Make a shallow dip in the frosting and spoon a little mango coulis into the center.

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Tips

• Use ripe mangoes for the best flavor and natural sweetness in the coulis.
• Chill the coulis before using to prevent it from thinning the buttercream.
• Weigh ingredients for accuracy, especially for the buttercream and cake flour.
• If the buttercream appears split, keep mixing—it usually comes together with continued whipping.

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Variations and Substitutions

• Fruits: Substitute mango with peach or pineapple for a tropical twist.
• Frosting: Swap Italian meringue buttercream with whipped cream frosting for a lighter option.
• Cake base: Use a vanilla cupcake base and add mango filling and frosting for an easier version.
• Egg-free: Use a commercial egg replacer in the cupcake base, though the meringue frosting requires eggs.

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FAQs

Can I use store-bought mango puree?
Yes, just ensure it’s unsweetened and adjust the sugar in the coulis accordingly.

Can the cupcakes be made in advance?
You can bake the cupcakes and prepare the coulis a day ahead. Assemble and frost just before serving.

Why is my buttercream too soft?
It could be due to warm room temperature or warm coulis. Chill it briefly, then rewhip.

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Serving Suggestions

• Perfect for baby showers, bridal showers, and birthdays.
• Serve chilled on a warm day with iced tea or mango lemonade.
• Decorate with mango slices, mint leaves, or toasted coconut for a summery look.

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Why You’ll Love This Recipe

• Bursting with fresh mango flavor in every bite
• Soft, fluffy cupcakes with a fruity surprise center
• Silky buttercream that’s not too sweet
• Impressive presentation but easy to prep ahead