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Mango Cupcakes with Mango Passion Fruit Fresh Cream
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Mango Cupcakes with Mango Passion Fruit Fresh Cream

A light fluffy mango cupcake with a fresh mango and passion fruit fresh cream topping. Perfect for a summer garden party or as an indulgent dessert.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: cake / cupcake
Cuisine: American
Servings: 12 cupcakes
Author: Emma


For the cupcakes

  • 240 grams plain / all purpose flour 1 and 2/3 cup
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon cornflour / corn starch
  • 115 grams unsalted butter - melted 1 stick
  • 200 grams sugar 1 cup
  • 75 grams mango yogurt *See Note* 1/4 cup
  • 120 millilitres milk 1/2 cup
  • 90 grams fresh ripe mango - blitzed 1/3 cup
  • 1/2 teaspoon vanilla extract
  • 1 large egg

For the topping

  • 300 millilitres double heavy cream (1 and 1/4 cups)
  • 3 tablespoons icing sugar
  • 90 grams fresh ripe mango - blitzed 1/3 cup
  • 1 passion fruit


For the cupcakes

  • Preheat your oven to 180C / 350F / Gas mark 5 and line a 12 hole muffin pan with liners.
  • In a medium sized bowl sieve the flour, baking powder, baking soda, salt and cornflour together then place to one side.
  • Place the butter in a large mixing bowl and blast in the microwave for 30 to 40 seconds until the butter has just melted.
  • Pour in the sugar and give it a stir into the butter.
  • Then add in the room temperature mango yogurt and milk and give it a stir.
  • Pop your mango into a food processor and pulse it for 5 to 10 seconds. You want it to be still a little lumpy and not puree. If you don't have a food processor mash it down with a fork in a small bowl until it is all pulpy and still a little lumpy. Once its in this state it should be about 1/3 cup in volume.
  • Add the fresh mango to your butter mix also adding in your vanilla extract and room temperature egg. Beat everything together until it is well incorporated. The mixture will be a little grainy from the sugar but this is fine.
  • Pour in the flour mix and gently fold the flour in until everything is combined.
  • Spoon the batter into the muffin liners until they are 2/3 rds full.
  • Pop them in your hot oven in the middle for 20 minutes.
  • Check them after this time, if a pick comes out clean they are ready if not give them another minute or two and test again.
  • Take them out of the oven and leave them in the pan for 1 minute then transfer them to a wire rack to fully cool down.

For the topping

  • Using a mixer whisk the cream until it starts to form soft peaks. 3 to 4 minutes.
  • Sieve in the icing sugar and mix until you reach stiff peak state. About another 30 to 60 seconds. Keep an eye on the cream when whipping it so as not to over whip the cream and make it seize!
  • Do the same as above with the fresh mango, pulse in it your food processor until you have a small lumpy pulp but not puree. Or use a fork and bowl.
  • Stir this into your cream. The slice your passion fruit in two and scoop out the insides into your cream and stir in the pulpy seeds.
  • Scoop a heaping tablespoon onto the top of each of the cooled cupcakes and spread it out to cover the top.
  • And add a fresh slice of mango to decorate if you wish.
  • Keep these cupcakes in the fridge in a box or tin and take them out for 10 minutes before serving to soften them up a little bit.
  • Eat these cupcakes within 3 days.


You can use plain / natural or greek yogurt if you don't want to use mango yogurt or you simply can't find it.I can't stress the importance of using room temperature ingredients in this recipe. This will help everything mix together a lot easier.Because these cupcakes have fresh cream on them they must be kept in a box or tin and then kept in the fridge and eaten within 3 days.Undecorated these cupcake can be frozen for up to 2 months.