Best Mango Cream Cupcakes Recipes

MANGO-CREAM CUPCAKES

Mango-Cream Cupcakes image

Prepare to be declared the winner of the next block-party bake-off! These moist and luscious cupcakes open to reveal a creamy mango filling.

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 1h25m

Yield 24 servings

Number Of Ingredients 7

Ingredients

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3 oz.) JELL-O Mango Flavor Gelatin
1 cup mango juice
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 container (16 oz.) ready-to-spread vanilla frosting
1 cup thawed COOL WHIP Whipped Topping
1/2 cups finely chopped fresh mangos

Steps:

Heat oven to 350°F.
Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry gelatin mix into batter before spooning into prepared muffin pan cups. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
Meanwhile, beat pudding mix and mango juice in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to use.
Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cupcake. Fill holes with pudding; cover with removed cupcake pieces.
Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes. Top with mangos just before serving.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.956 g

MANGO FILLED COCONUT CUPCAKES WITH MANGO BUTTERCREAM

Mango Filled Coconut Cupcakes With Mango Buttercream image

Make and share this Mango Filled Coconut Cupcakes With Mango Buttercream recipe from Food.com.

Provided by abray6212

Categories Dessert

Time 50m

Yield 24 Cupcakes, 24 serving(s)

Number Of Ingredients 16

Ingredients

2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dry coconut powder (plus more for decorating)
1/2 cup coconut milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
8 tablespoons butter
1 cup sugar
3 eggs
1 cup heavy cream
1 mango, finely chopped
12 tablespoons butter
1 medium mango, minced
4 cups powdered sugar

Steps:

To make cupcakes, preheat oven to 350F and line 24 muffin cups with liners.
Whisk together flour, baking powder, baking soda, salt and ground coconut in a mixing bowl and set aside.
In a measuring cup combine coconut milk, oil and vanilla extract, set aside.
In a large mixing bowl beat butter and sugar with an electric mixer until light and fluffy.
Add eggs, one at a time to the butter/sugar mixture, beating well after each addition.
Add flour mixture and milk mixture in alternating batches, beginning and ending with the flour mixture and beat until combined.
Spoon batter into cupcake liners and bake for 20 minutes or until golden and toothpick inserted in the center comes out clean.
While the cupcakes are baking prepare the filling.
In a mixing bowl beat cream until whipped cream is formed, about 7 minutes.
Mix in the finely chopped mango and set aside.
While cupcakes are cooling, make mango buttercream.
In a mixing bowl cream together mango and butter.
Add powdered sugar slowly until everything is incorporated and smooth (add more powdered sugar if necessary to achieve the consistency desired) and set aside.
Once cupcakes are completely cooled, make a hole in the center of each cupcake using a plunger (an apple corer works wonders too!) reserving tops.
Pipe in mango cream to the center of each cupcake and return top to cupcake.