These mango cupcakes are light and fluffy, filled with a jammy mango center and topped with a silky condensed milk buttercream. They resemble sunny-side-up egg cupcakes and are perfect for spring, summer, or any mango season. You can use fresh or frozen mango—either works because the fruit is simmered and blended for the filling.
The base is a tender vanilla cupcake made with a combination of butter and oil to keep the crumb moist while delivering rich vanilla flavor. The mango filling is a simple homemade puree: mango pieces simmered until soft, blended smooth, and chilled. The frosting is a sweetened condensed milk buttercream made from just butter and condensed milk. It’s creamy and milky without the cloying sweetness of some American-style buttercreams, and it pairs beautifully with the bright mango puree.
Key Ingredients
Full ingredient amounts are in the recipe card below. Notes here include tips, swaps, and why ingredients matter.
Mango: Fresh or frozen mango works. Simmering softens the fruit and concentrates the flavor.
Lemon juice: A splash brightens the mango filling and is used with milk to create a simple homemade buttermilk for the cupcakes.
Milk: Whole milk gives the best texture but 2% or 1% also work. You can substitute plant milk (soy or almond) if needed.
Baking powder: This provides the rise for the cupcakes. Don’t swap this with baking soda—each has a different leavening role.
Butter: Use a good-quality real butter for the best flavor in both the cupcakes and the frosting.
Vegetable oil: A neutral oil (grapeseed, canola, or another mild-tasting oil) keeps the cupcakes extra tender and moist.
Eggs: Room-temperature eggs create a smoother, more stable batter. If eggs are cold, bring them to room temperature by letting them sit in warm water for a few minutes.
Sweetened condensed milk: Essential for the buttercream—do not substitute with evaporated milk.
Pure vanilla extract: For the cleanest vanilla flavor, use real vanilla extract.
FAQ
Butter brings rich flavor while oil contributes tenderness and moisture. Together they create a cupcake that tastes buttery yet stays soft and light.
Use room-temperature ingredients. Beat butter, oil, and sugar until very light and slightly thickened. Add eggs one at a time, beating well after each addition. Weigh flour if possible; if using cups, spoon and level rather than scooping. Fold the dry ingredients into the batter only until combined to avoid overdeveloping gluten. Finally, make sure your oven temperature is accurate—too low and cupcakes can spread, too high and they may dry out.
An immersion blender is fast and convenient, but a countertop blender or small food processor will also work well.
Rescue split frosting by melting a small portion (about 1/4 cup) of the frosting in a warm water bath or microwave, let it cool slightly, then add it back and beat until smooth and fluffy. To prevent splitting, add the condensed milk gradually into the whipped butter.
Check out my other recipes:
- Mango Crepe Cake with Easy Homemade Crepes
- Strawberry Cupcakes with White Chocolate Mousse
- Blueberry Cupcakes with Blueberry Cream Cheese Frosting
Happy baking! xx
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📖 Recipe
Mango cupcakes with mango filling
Equipment
- 12-hole muffin tin
Ingredients
Mango filling
- 1 ½ cup mango
- ¼ cup granulated sugar
- 2 tbsp water
- 1 tbsp lemon juice (juice of half a lemon)
Cupcakes
- ⅓ cup milk
- ½ tbsp lemon juice (or apple cider vinegar)
- ¼ cup butter, softened
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ⅛ tsp salt
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 ¼ cup all-purpose flour (150g)
- 1 ½ tsp baking powder
Buttercream
- ½ cup butter
- 7 oz can sweetened condensed milk (195g)
- 1 tsp pure vanilla extract
- ⅛ tsp salt
Instructions
Mango filling
- Combine all mango filling ingredients in a saucepan and simmer until the mango is soft.
- Allow to cool, then blend until smooth (immersion blender or countertop blender). Chill in the fridge.
Cupcakes
- Preheat oven to 180°C (350°F). Line a 12-hole cupcake tin with liners.
- Add lemon juice to the milk, stir, and let sit 5 minutes to thicken.
- Beat softened butter, oil, salt, and sugar until very light and increased in volume.
- Add eggs one at a time, beating after each addition, then add vanilla.
- Sift flour and baking powder into the bowl and add the milk mixture. Fold until just combined.
- Divide batter among the liners and bake 18–22 minutes or until a toothpick comes out clean. Cool completely before filling.
Buttercream
- Beat softened butter and salt until light in color and volume, about 5 minutes.
- Gradually add the sweetened condensed milk in three additions, beating well between additions. Add vanilla and beat until silky and smooth, about 5 minutes.
- Transfer frosting to a piping bag or use a zip-top bag with the corner cut off.
Assembly
- Use a small knife to cut out the center of each cupcake and set the piece aside. Fill the cavity with chilled mango filling and replace the cut-out piece to seal.
- Pipe a ring of frosting on top of each cupcake. For taller decoration, pipe two rings stacked.
- Fill the ring center with additional mango puree and serve.
Notes
The cupcakes keep in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Over time the mango filling may seep into the cake. Bring refrigerated cupcakes to room temperature before serving so the frosting and cake regain a light, tender texture.
Let us know how it was!