Description
Bright, fruity cupcakes made with sweet mango puree and fresh strawberries that melt in your mouth.
Ingredients
Scale
- 1 1/2 cups flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mango puree
- 1 cup strawberries, chopped
- 1 cup frosting (optional, for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Measure ingredients and chop the strawberries into small pieces. Stir the mango puree to smooth it.
- In a bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in the milk and vanilla. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually blend the dry ingredients into the creamed mixture until just combined. Fold in the mango puree and chopped strawberries gently.
- Fill the cupcake liners about 2/3 full. Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. The tops should be lightly golden and spring back when touched.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Frost as desired once cool.
Notes
For a sunset look, swirl yellow and pink frosting or pipe mango and strawberry buttercream on each cupcake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 30mg