Mango Strawberry Cupcakes
These Mango Strawberry Cupcakes are a delightful treat combining the sweetness of fresh mangoes and strawberries, featuring a light, fluffy, and moist texture.
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.
Notes
Serve these cupcakes topped with whipped cream or cream cheese icing. They can be stored in an airtight container for up to 3 days at room temperature, or refrigerated for longer freshness. Consider adding a pinch of cinnamon for a unique flavor twist.