Mango & pitahaya cupcakes

Ingredients

Cupcakes

195 grams (1 1/2 cups) all-purpose flour
100 grams (1/2 cup) granulated sugar
0.5 teaspoons (1/4 teaspoon) salt
0.5 teaspoons (1/2 teaspoon) baking powder
0.5 teaspoons (1/2 teaspoon) baking soda
100 grams (1/2 cup) melted butter
1 large egg
2 tablespoons (2 tablespoons) sour cream
100 milliliters (just under 1/2 cup) milk
2 teaspoons (2 teaspoons) vanilla sugar

Frosting

130 grams (1/2 cup) pitahaya (dragon fruit) puree
170 grams (6 ounces) white chocolate
140 grams (2/3 cup) butter

The filling

200 grams (7 ounces) mango puree
20 grams (1 1/2 tablespoons) water
40 grams (1/4 cup) cornstarch

Equipment

Muffin Tin
Ensures your cupcakes keep their beautiful shape. Grease lightly or use cupcake liners for easy removal.
Mixing Bowls
Keep a couple of sizes handy. One for dry ingredients and one for wet to avoid unwanted lumps.
Whisk & Spatula
Your trusty whisk will help break up any clumps, while a spatula is perfect for gentle mixing and folding.
Sifter
Ensures your flour mixture is smooth and lump-free, distributing ingredients evenly.
Pastry Bag
Perfect for piping that gorgeous pitahaya frosting or mango filling with precision and flair.
Offset Spatula
Makes frosting a breeze and ensures a professional-looking finish.

Instructions

Step 1

Step 1: In a mixing bowl, combine the sugar, egg, vanilla sugar, sour cream, and milk. Stir until fully combined. Add the slightly cooled melted butter and mix again.Ensure the butter is not too hot to avoid cooking the eggs.

Step 2

Step 2: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Sift the flour mixture into the wet mixture. Using a spatula, gently fold the dry ingredients into the wet until just combined. Let the batter rest for 15 minutes in a warm place.Resting the batter allows the gluten to relax, resulting in tender cupcakes.

Step 3

Step 3: Preheat the oven to 356°F (180°C). Line your cupcake molds and fill each mold 2/3 full with batter. Bake for 8-13 minutes or until the cupcakes are set but still pale.Check the cupcakes for doneness using a toothpick; it should come out clean.

Step 4

Step 4: While the cupcakes are baking, prepare the filling by warming the mango puree over medium heat for about 2 minutes. Dissolve the cornstarch in cold water and add to the puree, stirring constantly. Boil for a few minutes until thickened. Let it cool.Keep stirring the puree to avoid lumps from the cornstarch.

Step 5

Step 5: Prepare the frosting by warming the pitahaya puree over medium heat for 3 minutes. Remove from the heat and add the white chocolate pieces. Stir until fully dissolved. Cool the mixture for about 8 hours in the refrigerator.Ensure the chocolate is completely melted into the puree for a smooth frosting.

Step 6

Step 6: Once cooled, whip the frosting at medium speed, gradually adding the softened butter until you achieve a light and fluffy consistency.If your frosting is too soft, refrigerate it briefly before whipping again.

Step 7

Step 7: Once the cupcakes are cool, remove the cores and fill them with the mango filling. Pipe the frosting caps on top to complete your cupcakes.Use a piping bag with a star tip for a decorative finish.

Servings

When it's time to serve these cupcake marvels, don't just plop them on a plate. Consider placing them on a tiered stand for a party-ready presentation that draws people in like bees to flowers. Pair them with a hearty brunch or a fancy afternoon tea—they're versatile enough to fit any occasion. For a lively twist, sprinkle some edible gold flakes or colorful sprinkles atop the frosting right before serving.

To make them truly special, serve these cupcakes with a side of fresh tropical fruit like slices of mango, pineapple, or kiwi. If you're feeling extra indulgent, a scoop of vanilla bean ice cream or even a dollop of whipped cream can make your dessert dreams come true. Perhaps you're hosting a summer garden party? Set up a 'decorate your own cupcake' station with toppings like mini chocolate chips, coconut flakes, and fruit slices. It's an interactive experience your guests will adore!

Pair these cupcakes with a refreshing iced tea or a chilled glass of Prosecco to elevate your taste buds to new heights. Even a simple latte can complement these desserts fantastically. The beauty is in the versatility; these cupcakes are chameleons in the dessert world, fitting in seamlessly wherever they go!

Variations

Turning this delicious recipe into a gluten-free and vegan delight is easier than you think. For gluten-free cupcakes, substitute regular flour with a high-quality gluten-free all-purpose flour. Ensure your baking powder and baking soda are gluten-free as well.

To make the recipe vegan, swap out the egg for a flaxseed or chia seed egg (1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water). Use plant-based butter and milk (like almond or oat milk). Replace sour cream with a vegan version or coconut yogurt, which adds a lovely flavor twist. Your frosting can be adapted too—just use vegan white chocolate and plant-based butter. The taste will still be divine, trust us!

Faq

How do I know when my cupcakes are fully baked?
Insert a toothpick into the center; if it comes out clean, they’re ready!
Can I use regular chocolate instead of white for the frosting?
Yes, but it will alter the taste and color. White chocolate is recommended for the best flavor balance with pitahaya puree.
Why does my frosting separate or curdle?
It’s likely too warm. Make sure your pitahaya mixture and butter are at a similar, cool temperature before whipping.
Can I substitute mango puree with another fruit?
Absolutely! Pineapple, strawberry, or passion fruit puree can make exciting alternatives.
How can I make the frosting pipe smoother?
Ensure it's whipped well and free of lumps. If needed, strain the pitahaya mixture before adding butter.
What’s the best way to store these cupcakes?
Keep them in an airtight container in the fridge for up to 3 days. Allow them to come to room temperature before serving for the best texture and taste.