Description
These Strawberry Mango Cupcakes are a delightful treat bursting with fresh fruit flavors. The combination of sweet strawberries and juicy mangoes creates a moist and flavorful cupcake that is perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Fruit Mix-ins:
- ½ cup finely diced fresh mango
- ½ cup finely chopped fresh strawberries
- 1 tablespoon lemon juice
- 1 tablespoon flour (to coat fruit)
- Optional: extra diced fruit for garnish
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Mix Wet Ingredients: In a large bowl, cream the butter and sugar, then beat in the eggs one at a time. Mix in the vanilla extract.
- Combine Ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with the milk. Toss the diced mango and strawberries with flour and lemon juice, then fold into the batter.
- Bake: Divide the batter into cupcake liners and bake for 18–22 minutes until a toothpick comes out clean.
- Cool and Frost: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- To enhance fruit flavor, consider topping with mango or strawberry buttercream.
- If fresh fruit is unavailable, use well-drained frozen fruit as a substitute.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 215
- Sugar: 18g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
