Mango Strawberry Cupcakes
These Mango Strawberry Cupcakes combine juicy mango and fresh strawberry flavors in a light, fluffy cupcake, perfect for a refreshing fruity dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
- ½ cup mango puree (fresh or canned)
- ½ cup finely chopped strawberries
- For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup mango puree
- ¼ cup finely chopped strawberries
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and mango puree until fully incorporated.
- Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the finely chopped strawberries gently.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool completely on a wire rack before frosting.
- For the frosting, beat the butter until creamy. Gradually add powdered sugar, beating well after each addition.
- Mix in mango puree, chopped strawberries, and vanilla extract until smooth.
- Pipe or spread frosting onto the cooled cupcakes and garnish with small strawberry pieces or mango slices if desired.
Notes
For an extra tropical twist, drizzle with a light coconut glaze or sprinkle toasted coconut flakes on top before serving.
Find it online: https://delilita.com/mango-strawberry-cupcakes/