Description
Delightful Strawberry Mango Cupcakes that combine fruity flavors for a perfect dessert on any occasion.
Ingredients
Scale
- 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