Why Make This Recipe
Strawberry Mango Cupcakes are perfect for anyone who loves fruity flavors and moist treats. These cupcakes bring together the sweetness of strawberries and mangoes, making them a delightful dessert for any occasion. Whether you’re celebrating a birthday, hosting a summer party, or just treating yourself, these cupcakes will surely impress.
How to Make Strawberry Mango Cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 1/4 cup sour cream
- 1/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup fresh strawberries (finely chopped)
- 1/2 cup mango (finely chopped)
- 1/2 cup unsalted butter (softened) (for frosting)
- 2 cups powdered sugar
- 1/4 cup mango puree
- 1/4 cup strawberry puree
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Alternate adding the dry ingredients and milk until just combined; do not overmix.
- Gently fold in strawberries and mango.
- Fill cupcake liners two-thirds full and bake for 18–20 minutes or until a toothpick comes out clean.
- Allow to cool before making the frosting by beating butter until creamy, then gradually add powdered sugar followed by fruit purees until smooth.
- Once cooled, frost the cupcakes and garnish with additional fruit if desired.
How to Serve Strawberry Mango Cupcakes
Serve these delicious cupcakes at room temperature. You can enjoy them as they are, or add a fresh piece of fruit on top for extra flair. They make a great dessert after meals or are perfect for afternoon tea.
How to Store Strawberry Mango Cupcakes
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. Just remember to let them come to room temperature before serving.
Tips to Make Strawberry Mango Cupcakes
- Make sure your butter is soft before creaming it with sugar for the best texture.
- Use fresh fruit for better flavor and texture.
- Don’t overmix the batter after adding the dry ingredients to avoid dense cupcakes.
- You can also experiment with other fruit purees for the frosting if you like.
Variation
You can substitute the strawberries and mango with other fruits like peaches and blueberries for different flavor profiles. Just ensure that the fruits are chopped finely and have a similar moisture content to maintain the cupcake’s texture.
FAQs
Can I use frozen fruit instead of fresh?
Yes, you can use frozen fruit, but make sure to thaw and drain them well to avoid excess moisture in the batter.
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them. Just frost them right before serving for the best taste.
What if I can’t find mango puree?
You can make mango puree by blending fresh mango chunks in a blender until smooth. A ripe mango will work best for this.
Strawberry Mango Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful Strawberry Mango Cupcakes that combine fruity flavors for a perfect dessert on any occasion.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 1/4 cup sour cream
- 1/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup fresh strawberries (finely chopped)
- 1/2 cup mango (finely chopped)
- 1/2 cup unsalted butter (softened) (for frosting)
- 2 cups powdered sugar
- 1/4 cup mango puree
- 1/4 cup strawberry puree
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Alternate adding the dry ingredients and milk until just combined; do not overmix.
- Gently fold in strawberries and mango.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool before making the frosting by beating butter until creamy, then gradually add powdered sugar followed by fruit purees until smooth.
- Once cooled, frost the cupcakes and garnish with additional fruit if desired.
Notes
Store cupcakes in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
