Description
Delight in the vibrant flavors of strawberry and mango with these deliciously light cupcakes, perfect for any occasion.
Ingredients
Scale
- 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
- 1/2 cup mango puree (fresh or canned)
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1/4 cup fresh strawberries, pureed
- 1 tsp vanilla extract (for frosting)
- Fresh strawberry slices or mango pieces (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
- In a separate bowl, beat the softened butter and sugar until creamy and light.
- Add the eggs one at a time, mixing well after each addition.
- Gradually blend in the mango puree, milk, and vanilla extract.
- Slowly mix in the dry ingredients just until incorporated.
- Line a cupcake tin with paper liners and fill each cup about two-thirds full with the batter.
- Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- For the frosting, beat the softened butter until creamy.
- Gradually add the powdered sugar and mix on low speed until combined.
- Add the pureed strawberries and vanilla, beating until fluffy and well combined.
- Once the cupcakes are completely cool, generously frost each one with the strawberry frosting and top with fresh strawberry slices or mango pieces.
Notes
Store unfrosted cupcakes at room temperature for up to 2-3 days. Refrigerate frosted cupcakes for up to a week.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 25g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: strawberry cupcakes, mango cupcakes, summer desserts, fruit desserts, baking recipe