These Mango Cream Cupcake Sandwiches are different from regular cupcakes. Filled with fresh mango and whipping cream, these cupcakes are moist and taste best when served chilled. If its mango season, this recipe is a must try…
Ingredients
For the Moist Vanilla Cupcakes
- 220 grams all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 180 grams salted butter room temperature
- 200 grams castor sugar
- 3 eggs
- 220 ml buttermilk
- 2 teaspoons vanilla extract
For the Filling
- 2 cups whipped cream already whipped
- 1 cup freshly cut mango chunks
- ¼ teaspoon mango essence
Instructions
TO MAKE THE CUPCAKES
- In a bowl, sieve the all the purpose flour, baking soda, and baking powder. Mix well and set aside
- In another bowl, beat butter and sugar together until light and fluffy. Add the eggs one at a time and beat well.
- Now add the vanilla extract and buttermilk to the mixture and beat
- Slowly fold in the flour mixture a little at a time making sure there are no lumps in the mixture. Do not beat the flour in but fold it into the batter
- Line a cupcake tray with cupcake liners and put the batter into the liners filling ¾ of it with the cake batter.
- Tap the tray once filled and bake in a preheated oven at 180 degrees C for 18-25 mins or until an inserted skewer comes out dry
FOR THE FILLING
- In a bowl, mix the beaten cream with the mango essence. You can even add the mango essence before the cream is beaten
- Add the mango pieces to the cream and combine both
TO MAKE THE CUPCAKE SANDWICHES
- Once all the cupcakes have cooled completely remove the cupcake wrapper/liner and cut each cupcake into equal halves.
- Using a spoon add a big dollop of the cream and mango mixture on one half of the cupcake and cover it with the other half just like a sandwich. I like to strategically place some more mango pieces all around the cream in the sandwiched cupcake, it makes it look full of mango pieces
- Chill these cupcakes and serve
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Nutrition Information
Serving: 100g | Calories: 261kcal | Carbohydrates: 26.35g | Protein: 3.87g | Fat: 15.88g | Saturated Fat: 9.581g | Polyunsaturated Fat: 4.638g | Trans Fat: 0.008g | Cholesterol: 75mg | Sodium: 144mg | Fiber: 0.5g | Sugar: 15.42g
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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