Description
Delight your taste buds with these Strawberry Mango Cupcakes. A tropical twist on classic cupcakes, these treats are bursting with fruity flavors and topped with a luscious strawberry mango frosting.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup milk
- 1/4 cup mango purée
- 1 tsp vanilla extract
- 1/2 cup finely chopped fresh strawberries
For the Strawberry Mango Frosting:
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 2 tbsp mango purée
- 2 tbsp strawberry purée
- 1/2 tsp vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Prepare the Cupcake Batter: Whisk together flour, baking powder, and salt. Beat butter and sugar, add eggs, milk, mango purée, and vanilla. Mix in dry ingredients and fold in strawberries. Divide batter into liners.
- Bake the Cupcakes: Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- Make the Frosting: Beat butter, add powdered sugar gradually, mix in mango purée, strawberry purée, vanilla, and salt until fluffy.
- Frost the Cupcakes: Frost cooled cupcakes and garnish with fruit slices if desired.
Notes
- Use canned or frozen purée if fresh fruit is unavailable.
- For added zest, incorporate lemon zest into the batter or frosting.
- Store cupcakes in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 26g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
