Vanilla Cupcakes with Mango Ginger Curd Filling

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I will have to admit that this recipe from Eats Well With Others is a little out of my cupcake comfort zone.   I tend to be more of a “traditionalist” but maybe I should try these to expand my cupcake horizons.

Vanilla Buttermilk Cupcakes
Makes 16-24 (I got 18)


  • 1 1/2 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 sticks butter, softened to room temperature
  • 1 cup granulated white sugar
  • 2 large eggs
  • 1 egg yolk
  • 2 tsp pure vanilla extract
  • 1/2 cup buttermilk


  1. Preheat the oven to 350.  Line muffin cups with liners.
  2. In a medium bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt.)
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy on medium-high speed, about 3 minutes.  Add in the eggs and egg yolks, one at a time, scraping down the bowl after each addition.  Add in the vanilla extract.
  4. Add the flour mixture in three additions, alternating with the buttermilk.  Mix until combined and the batter is smooth.
  5. Fill the cupcake liners with the batter about halfway or just barely over halfway.
  6. Bake for about 15-18 minutes or until a toothpick inserted in the center comes out with moist crumbs.  Allow to cool completely before frosting/curding.

Mango Ginger Curd
Makes about 3-4 cups, an Eats Well With Others Original


  • 2 cups sugar
  • 8 tbsp corn starch
  • 4 tbsp flour
  • 1 tsp dried ginger
  • 1 cup cold water
  • 1 1/2 cups worth pureed mango flesh
  • 4 tbsp fresh lime juice
  • 6 egg yolks
  • 4 tbsp butter, softened
  • 2 cups boiling water


  1. In a saucepan, combine the sugar, cornstarch, flour, and ginger.   Gradually blend in cold water, mango puree, and lime juice.
  2. Add the egg yolks and butter, blending until smooth.
  3. Gradually add in the boiling water, stirring constantly.
  4. Place the saucepan over medium high heat and bring to a boil, stirring gently with a spatula and scraping the bottom to prevent burning. Once the mixture begins to thicken, reduce the heat and simmer for one minute.
  5. Remove from heat and let cool completely (I usually refrigerate it overnight.)
  6. Fill cupcakes with curd either by cutting them in half and piping some in the middle or by plunging a piping bag fitted with a star or 1M tip into the center of the cupcakes and piping it inside them.



Gluten Free Carrot Nutmeg Cupcakes

Apple Cheesecake Cupcakes


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