Description
Delight in these vibrant Strawberry Mango Cupcakes, combining the tropical sweetness of mango puree and fresh strawberries for a refreshing twist on a classic dessert. Moist and tender cupcakes are topped with a luscious strawberry-infused buttercream frosting, making them perfect for any occasion or a sweet treat to brighten your day.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup mango puree (from ripe mango)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped fresh strawberries, tossed with 1 tablespoon flour
Strawberry Mango Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons strawberry puree
- 1 to 2 tablespoons heavy cream, as needed
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: Using a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cupcake texture.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
- Incorporate Wet Ingredients: Mix in the mango puree, milk, and vanilla extract until the batter is smooth and fully combined, providing moisture and flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the batter which can cause toughness.
- Fold in Strawberries: Gently fold in the finely chopped strawberries that have been tossed in flour, which prevents them from sinking to the bottom during baking.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the paper liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting, which prevents the frosting from melting.
- Prepare Frosting: Beat the softened butter until creamy, then gradually add powdered sugar, strawberry puree, and vanilla extract. Add heavy cream, 1 tablespoon at a time, until the frosting achieves a smooth, spreadable consistency.
- Frost Cupcakes: Once cupcakes are fully cooled, spread or pipe the strawberry mango frosting over each cupcake evenly.
- Serve and Enjoy: Serve the frosted cupcakes fresh. Store leftovers in an airtight container.
Notes
- Fresh or frozen thawed mango and strawberries can be used; just be sure to drain any excess liquid well before use.
- For a more intense mango flavor, add a few drops of natural mango extract to the batter.
- Ensure cupcakes are completely cooled before frosting to avoid melting your buttercream.
- If the frosting is too thick, add additional heavy cream one teaspoon at a time for desired consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
