Mango Cupcakes

To make the mango purée, blend peeled and chopped mango in a food processor or blender.

Beat the butter with an electric mixer for 30 seconds on medium speed.

Add the sugar and beat for another minute.

Mix in the eggs.

Add the mango purée and lemon juice. The mixture might look curdled.

Transfer to a small saucepan and cook on low heat, stirring constantly, for 5-10 minutes. The curd should thicken and reach 170°F. Avoid boiling and sticking by keeping the heat low and stirring continuously.

Once thick, pour into a heat-proof bowl and let cool.

Chill in the fridge for at least 6 hours.

Preheat the oven to 350°F. Line 14 cupcake tins with liners.

Sift flour, baking powder, baking soda, and salt in a large bowl. Set aside.

In a mixer, beat the butter, sugar, and oil on medium speed for about 1 minute until creamy. Scrape the bowl as needed.

Add the eggs one at a time, mixing well after each. Mix in the vanilla.

Add one-third of the dry ingredients and mix on low.

Mix in half the milk.

Add another third of the dry ingredients, then the remaining milk, and finally the last third of the dry ingredients, mixing each addition until combined.

Divide the batter among the cupcake liners, filling each about two-thirds full.

Bake for about 18 minutes, checking at 15 minutes. They’re done if they spring back when gently pressed. Let cool before filling and frosting.

In a mixer, beat the cream cheese and butter on medium-high for 4 minutes until fluffy.

Add the powdered sugar and mix on low until combined. Increase to medium-high and beat for another minute. Mix in the vanilla.

Use a spoon to remove the center of each cupcake.

Fill each center with Mango Curd.

Place the Cream Cheese Frosting in a piping bag and pipe a ring around the cupcake edges, leaving a hole in the middle.

Spoon more Mango Curd into the frosting ring and top with fresh mango pieces.