Description
Delight in these moist and flavorful Strawberry Mango Cupcakes, perfect for summer gatherings or a tropical treat. Made with fresh strawberries and mango, these cupcakes balance sweetness and fruitiness in every bite, topped with your favorite frosting or enjoyed plain.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Fruit
- 1/2 cup fresh strawberries (finely chopped)
- 1/2 cup fresh mango (finely chopped)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly combined and aerated.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the cupcakes.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the butter-sugar mixture, ensuring each egg is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture alternately with the whole milk to the wet mixture, beginning and ending with the flour mixture. This helps maintain a light batter without overmixing.
- Fold in Fruits: Gently fold the finely chopped strawberries and mango into the batter, distributing the fruit evenly while keeping the batter airy.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool: Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting or serving.
Notes
- For added mango flavor and sweetness, consider topping these cupcakes with a homemade mango buttercream frosting.
- If fresh fruit is unavailable, frozen strawberries and mango can be used. Be sure to thaw and drain them well to prevent excess moisture from affecting the batter.
- Ensure not to overmix the batter after adding the flour to keep cupcakes tender.
