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Vanilla Cupcakes with Mango Curd and Vanilla Buttercream

The fluffiest cupcakes filled with a tart and sweet mango curd topped with fresh vanilla buttercream and mango curd! Perfect for any occasion that calls for delicious sweets.
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Ingredients Method

Ingredients
  

Vanilla Cupcakes
  • 1 2/3 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup melted butter
  • 1 egg
  • 1/4 cup sour cream
  • 3/4 cup whole milk
  • 2 teaspoons vanilla extract
Mango Curd
  • 3 atulfalo mangoes peeled and seeded OR 1 large mango, peeled and seeded
  • 1/3 cup sugar
  • juice from one whole lime (about 3-4 Tablespoons)
  • 1/2 tsp salt
  • 4 egg yolks
  • 1/4 cup (1/2 stick) unsalted butter cut into small pieces
Vanilla Buttercream
  • 2 sticks of butter softened (1 cup)
  • 4 cups of powdered sugar sifted
  • 2 teaspoons vanilla extract
  • salt to taste

Method
 

Vanilla Cupcakes
  1. Preheat oven to 350 degrees F. Line cupcake pan with 12 liners, set aside.
  2. Whisk the flour, baking powder, baking soda, and salt in a bowl and set aside.
  3. In a microwave-safe bowl, melt your butter. Remove from microwave and whisk in sugar until completely combined with no lumps.
  4. Add to a large bowl and combine with egg, sour cream, milk, and vanilla until completely combined.
  5. Gently add in the flour and whisk until combined, careful not to over mix.
  6. Using a cookie scoop, add batter to cupcake liners evenly across all 12. Bake in the oven for 18-20 minutes, rotating the pan about halfway through cooking.
  7. Remove from oven and let cool completely.
  8. When ready, remove a piece of the cupcake by cutting a small hole in the top. Gently spoon in a bit of mango curd and then reseal with the piece of cupcake.
  9. Frost the cupcake with vanilla buttercream and then drizzle with mango curd.
  10. Enjoy!
Mango Curd
  1. Puree the mangos, sugar, lime juice and salt in food processor or blender.
  2. Then, add the egg yolks and puree about 15-20 seconds longer.
  3. Pour mango mixture into a saucepan and cook over low heat until it starts to get thick (about 10-12 minutes) while constantly stirring.
  4. It will start to thicken at about 170 degrees F or right before it starts to simmer.
  5. Whisk in pieces of butter, one at a time until they are fully combined and melted.
  6. Remove from heat and gently pour into a glass container, cover, and refrigerate overnight.
Vanilla Buttercream
  1. Using stand mixer and paddle attachment, beat the butter for about 2 minutes until creamy.
  2. Add in four cups of powdered sugar and vanilla extract with the mixer running on the lowest speed. Scrape sides of the mixer, as needed.
  3. Then, increase the speed to high and beat for about 3-5 minutes until fluffy and creamy.
  4. After cupcakes are completely cool, frost using your favorite piping style or use a butter knife for a rustic look.