Mango Strawberry Cupcakes
Mango Strawberry Cupcakes
What’s great about this recipe
These Mango Strawberry Cupcakes are a delightful treat that perfectly combines the sweetness of fresh mangoes and strawberries. You’ll enjoy a light, fluffy, and moist cupcake that’s not only delicious but also makes for a fantastic dessert at parties, picnics, or just a cozy day at home. With vibrant colors and tropical flavors, these cupcakes are sure to impress.
How to make Mango Strawberry Cupcakes
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup mashed mango
- 1/2 cup diced strawberries
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the mashed mango and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the diced strawberries.
- Pour the batter into lined cupcake tins, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely before frosting.
How to serve Mango Strawberry Cupcakes
Serve these delightful cupcakes as a snack or dessert. They are perfect on their own or topped with a light frosting like whipped cream or cream cheese icing. You can also sprinkle some extra diced strawberries on top for added flavor and decoration.
How to store Mango Strawberry Cupcakes
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for a longer time, you can refrigerate them. Make sure to let them come to room temperature before serving.
Tips to make Mango Strawberry Cupcakes
- Make sure your butter is softened for easier mixing.
- For extra moisture, you can add a tablespoon of yogurt to the batter.
- If mangoes are not in season, canned mango purée works well too.
- Consider adding a pinch of cinnamon for a unique flavor twist.
Variation
For a twist, you can swap the strawberries for blueberries or raspberries, making it a mixed berry cupcake.
FAQs
Q: Can I use frozen mangoes instead of fresh?
A: Yes, you can use thawed frozen mangoes, just make sure to drain any excess moisture.
Q: How can I make these cupcakes gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend.
Q: Can I freeze the cupcakes?
A: Yes, you can freeze the cupcakes. Just wrap them individually in plastic wrap and place them in a freezer bag for up to 3 months.
Mango Strawberry Cupcakes
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour
- ½ cup sugar
- ½ cup unsalted butter, softened Make sure the butter is softened for easier mixing.
- 2 large eggs
- ½ cup mashed mango Canned mango purée can be used if fresh mangoes are not in season.
- ½ cup diced strawberries Consider adding extra for decoration.
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the mashed mango and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the diced strawberries.
- Pour the batter into lined cupcake tins, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely before frosting.
