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berry and mango buttercream cupcakes

Berry and Mango Buttercream Cupcakes

These Berry and Mango Buttercream Cupcakes use my soft chocolate cake and a delicious vanilla buttercream flavoured with fresh mango, blueberries, and blackberries. These cupcakes are rich, chocolatey and moist without being sweet. The fruity buttercream is velvety and smooth. It's fruity and fresh, and perfectly compliments the dark chocolate cupcakes.
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Course: Dessert
Cuisine: American
Keyword: blueberry, buttercream, cake, chocolate, chocolate cake, cream cheese icing, fruit, fruit puree, layer cake, mango, raspberry
Prep Time: 45 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Total Time: 2 hours 5 minutes
Servings: 12 cupcakes
Calories: 536kcal
Author: Anneke Silva

Equipment

  • Kitchen Aid Mixer
  • Heatproof Bowl
  • Small saucepan
  • Spatula
  • Muffin tin
  • Muffin liners
  • Piping bags

Ingredients

Soft Chocolate Cake

  • 1 cups All Purpose Flour
  • 1 cups White Sugar
  • 1/4 cup Cocoa Powder
  • 2 tbso Cocoa Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Fine Sea Salt
  • 1 Eggs
  • 1/2 cup Cold Brewed Coffee
  • 1/2 cup Buttermilk
  • 1/4 cup Avocado Oil

Swiss Meringue Buttercream

  • 4 Large egg whites
  • 1 cup White sugar
  • 1 lb Butter unsalted
  • 1 tsp Vanilla extract

Raspberry Puree

  • 1 cup Frozen raspberries
  • 1/3 cup Water
  • 2 tbsp White sugar

Mango Puree

  • 1 cup Frozen mango
  • 1/3 cup Water
  • 2 tbsp White sugar

Blueberry Puree

  • 1 cup Frozen blueberries
  • 1/3 cup Water
  • 2 tbsp White sugar
US Customary - Metric

Instructions

Soft Chocolate Cake

  • Pre heat the oven to 350 F.
  • Line 12 large muffin tins.
  • Pour the dry ingredients into the bowl of your stand mixer and make a well in the center.
    Pour the dry ingredients into the bowl of your stand mixer and make a well in the center.
  • Add the wet ingredients and mix on medium speed for 4 minutes.
    Add the wet ingredients and mix on medium speed for 4 minutes.
  • Pause the mixer and use the spatula to scrape down the sides and bottom of the bowl.
    Pause the mixer and use the spatula to scrape down the sides and bottom of the bowl.
  • Restart the mixer for another 2 minutes.
  • Divide the batter evenly among the cupcakes.
    Divide the cupcake batter evenly among the tins.
  • Bake for 20 minutes until a toothpick comes out clean.
  • Set the muffins on a cooling rack while you work on the buttercream.

Raspberry Puree

  • Place the raspberries, sugar and water in a small pan.
    Place the raspberries, sugar and water in a small pan.
  • Cook on medium high heat for 5 minutes.
    Cook on medium high heat for 5 minutes.
  • Place a sieve over a bowl and strain the majority of the raspberry seeds out of the puree.
    Place a sieve over a bowl and strain the majority of the raspberry seeds out of the puree.
  • Set aside.
    Set aside.

Blueberry Puree

  • Place the blueberries, sugar and water in a small pan.
    Place the blueberries, sugar and water in a small pan.
  • Cook on medium high heat for 5 minutes.
    Cook on medium high heat for 5 minutes.
  • Place a sieve over a bowl and strain the blueberry seeds out of the puree.
    Place a sieve over a bowl and strain the blueberry seeds out of the puree.
  • Set aside.
    Set aside.

Mango Puree

  • Place the mango, sugar and water in a small pan.
    Place the mango, sugar and water in a small pan.
  • Cook on medium high heat for 5 minutes.
    Cook on medium high heat for 5 minutes.
  • Place a sieve over a bowl and strain the majority of the mango pulp out of the puree.
    Place a sieve over a bowl and strain the majority of the mango pulp out of the puree.
  • Set aside.
    Set aside.

Swiss Meringue Buttercream

  • Bring a few inches of water to a boil in your pot.
  • Place a heatproof bowl on top of it with the egg whites and sugar.
  • Whisk until they are extremely hot to the touch.
    Whisk until they are extremely hot to the touch.
  • Pour the whites and sugar into a mixing bowl and whisk until cool and doubled in size, 8 minutes.
    Pour the whites and sugar into a mixing bowl and whisk until cool and doubled in size, 8 minutes.
  • Reduce the mixer to medium low and add a few cubes of butter, then increase the speed until incorporated. Continue until all the butter is added,
    Reduce the mixer to medium low and add a few cubes of butter, then increase the speed until incorporated. Continue until all the butter is added,
  • Add the vanilla then whip for 2 minutes until light and fluffy.
    Add the vanilla then whip for 2 minutes until light and fluffy.
  • Divide the buttercream into three, then thoroughly mix each puree into each portion of buttercream.
    Divide the buttercream into three, then thoroughly mix each puree into each portion of buttercream.
  • While the cupcakes are cooling fill the piping bags, one for each flavour.
  • If you have a coupler, attach your piping bags together.
  • Pipe your icing on your cupcakes.

Nutrition

Calories: 536kcal | Carbohydrates: 49g | Protein: 4g | Fat: 37g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 2184mg | Potassium: 173mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1140IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 1mg