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Amazing Strawberry Mango Cupcakes: 20 Min Prep

Strawberry Mango Cupcakes
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Enjoy these delightful Strawberry Mango Cupcakes, a perfect summer treat combining sweet mango and tangy strawberries. This recipe is easy to follow, visually appealing, and offers a unique flavor combination. Ideal for parties or any occasion, these moist cupcakes with creamy frosting are a joy to bake and eat.

Ingredients

Scale
  • For the Cupcakes:
  • 1 and ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 and ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup ripe mango, pureed
  • ½ cup strawberries, diced
  • For the Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup strawberry puree (for color and flavor)

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare a cupcake pan by lining it with cupcake liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat the softened butter until creamy. Gradually add the sugar, continuing to beat until light and fluffy.
  4. Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next.
  5. Stir in the milk, mango puree, and vanilla extract, mixing until smooth.
  6. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
  7. Gently fold in the diced strawberries for an extra burst of flavor in your strawberry mango cupcakes.
  8. Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
  9. Place the cupcake pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  10. Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely.
  11. While the cupcakes cool, beat the softened butter in a mixing bowl until smooth. Gradually add the powdered sugar and mix until well combined. Add the heavy cream, vanilla extract, and strawberry puree, mixing until fluffy and smooth for your strawberry mango cupcake frosting.
  12. Once the cupcakes are completely cool, use a piping bag or a knife to frost the cupcakes with your strawberry frosting.

Notes

  • Use ripe fruit for the best flavor.
  • Ensure butter, eggs, and milk are at room temperature.
  • Monitor baking time as ovens vary.
  • Add lime or orange zest to frosting for extra flavor.
  • Consider vibrant sprinkles or edible flowers for presentation.
  • For vegan cupcakes, substitute eggs with flax eggs and use non-dairy milk and vegan butter.
  • Add shredded coconut to the batter for a coconut twist.
  • Drizzle melted dark chocolate on top of the frosting.
  • Swap some all-purpose flour for whole wheat flour for a healthier option.
  • Store in an airtight container at room temperature for up to three days.
  • Freeze for up to three months by wrapping and storing in a freezer-safe bag.

Nutrition

Find it online: https://keepityummy.com/strawberry-mango-cupcakes/

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