How to Make Mango Cupcakes with Homemade Whipped Cream & Fresh Mangos

Mangos are a delicious tropical fruit that are cultivated in several different tropic and Subtropical areas in the world. Then they are picked in season and sent to grocery stores all over America and other countries so that we can enjoy the taste of paradise almost year round. Thank goodness for tropical temperatures!

Although I enjoy Mangoes cut up and eaten by themselves, I enjoy everything more in Cupcake form. Of course a mango would be no exception. So for you, I will share one of my favorite recipes (well, not all of it, I do have to keep some things to myself....lol) but for this I will keep my yellow cake mix recipe my secret but you can use whatever you would like & I can guarantee it will still be mouth watering.

What You Will Need:

Cupcake:

• 1 box of yellow cake mix or best recipe from scratch
• 1 Mango, peeled & cut up

Homemade Whipped Cream:

• 1 Cup of cold heavy cream
• 2 Tsp of Vanilla Extract
• 4-5 Tbsp Confectioners Sugar

Mango Buttercream Frosting:

• 1 Cup Unsalted Butter
• 1 Tsp of Vanilla
• 1 Mango, Peeled and squeezed (squeeze as much Juice as you can into 1 Cup)
• 5-6 Cups of confectioners Sugar
• Wiltons yellow food coloring

Cupcake:

Begin by preparing the cupcake batter, once it is mixed add the cut up mango to the batter (pieces should be small enough to mix easily in batter). Fold the mangoes in the batter and then divide the mix evenly into cupcake liners. Bake as directed by the box mix or your favorite cake recipe.

Once the cupcakes are done you can prepare the toppings while they cool, try to resist the delicious smell of the warm mangoes. ;)

Homemade Whipped Cream:

Pour 1 cup of cold heavy cream into the mixing bowl, add vanilla and Confectioners sugar. Begin to mix on slow and gradually increase speed until the cream forms soft peaks (this happens fast so make sure to keep your eyes on the mixer). This will be when you pull the mixer up and the peaks gently bend at the tops. DO NOT over mix or the whipped cream will begin to separate and you will have to start from the beginning. Put the whipped cream in the refrigerator until you are ready to use.

Mango Buttercream Frosting:

In a mixer beat butter and 3 cups of confectioners sugar, add vanilla. Gradually add the remaining sugar & mango Juice. Gently mix until the consistency is soft and smooth. If it is too wet add more confectioners sugar, only a half a cup at a time. Once it is mixed, insert a toothpick into the food coloring and swirl it into the batter, mix it on low until the Buttercream is desired color.

Assemble:

Take one cooled Cupcake, Place a dollop (love this word) of whipped cream on top (you can spread it a little). Place the Mango buttercream in a frosting bag and swirl on top of the whipped cream. Garnish with a slice of fresh mango and ENOJY!