Mini Mango Cupcakes

Mini Mango Cupcakes
I bought a cookbook completely dedicated to mini cupcakes! I love it. They’re so cute, and the best part is they’re all injected with some sort of filling.

Mini Mango Cupcakes
The book suggests each recipe makes 48 but when I made it I got nearly double that.
Mango Cupcakes
adapted from Two Bite Cupcakes
Ingredients
Cupcakes
8 ounces (225g) unsalted butter at room temperature
1 1/2 cups of sugar
zest of 1 lime
3 eggs
1 1/2 cups self rising flour
1 tsp baking powder
1/2 cup ground almonds
1 cup creme fraiche (I used buttermilk)
Mango Cream Filling
8 egg yolks
1/2 cup mango juice
1 cup sugar
6 ounces (170g) unsalted butter at room temperature
Mango Cream Cheese Frosting
8 ounces (225g) full fat cream cheese
1 cup powdered sugar
2 tbs mango juice
1 tbs heavy cream
Mini Mango Cupcakes
1. Preheat oven to 350 F/180 C and line a mini cupcake pan with paper liners.
2. Whisk the butter, sugar, and lime zest on medium speed until light in color and fluffy.
3. Add the eggs one by one, mixing after each addition. Use a spatula to wipe down the sides of the mixing bowl so that all the ingredients are incorporated.
Mini Mango Cupcakes
4. In a small bowl, mix the flour, baking powder, and ground almonds.
5. Add the flour mixture and creme fraiche alternately to the mix and mix until all the ingredients are incorporated.
Mini Mango Cupcakes
6. Spoon the batter into the cupcake cups, fill each about three quarters full (about 1 teaspoon of batter).
Mini Mango Cupcakes
7. Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
8. Transfer pan to a wire rack and let the cupcakes cool to room temperature.
Mini Mango Cupcakes
9. Make the Mango cream filling: Place the egg yolks, mango juice and sugar in a heatproof bowl over a double boiler of simmering water and stir occasionally until the mixture thickens (about 15 minutes). Remove the bowl from the pan and gradually add in the butter and whisk until smooth.
Mini Mango Cupcakes
10. Refrigerate the filling for at least 2 hours. Transfer to a piping bag or squeeze bottle. Insert the tip into the center of each cupcake and squeeze in about 1 teaspoon of filling.
Mini Mango Cupcakes
11. Make the cream cheese frosting: Mix the cream cheese and powdered sugar with a electric mixer on medium until combined. Add the mango juice and cream and beat for another 2 minutes (I added a little more powdered sugar and a chunk of butter to make the frosting a bit more firm).
Mini Mango Cupcakes

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4 Comments

  1. Ute@hungryinLondon

    whenever I pass your site I am getting hungry, your blog is getting nicer and nicer! hope you are well! Ute

  2. Cupcake Kelly

    Thanks! Anything mini sized is automatically adorable.

    This recipe is really nice as it's not overly sweet. It's much more fruity and cream cheese frosting gives it a nice tang since there's not too much icing sugar.

  3. Confused Baker

    Do I need lime zest, or lemon zest!? My world is coming apart!