Description
Delicious and tropical strawberry mango cupcakes topped with creamy strawberry frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup mango puree (fresh or canned)
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1/4 cup fresh strawberries, pureed
- 1 tsp vanilla extract (for frosting)
- Fresh strawberry slices or mango pieces (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the mango puree, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
- In a large mixing bowl, beat the softened butter until creamy for the frosting.
- Gradually add the powdered sugar, beating until smooth.
- Mix in the strawberry puree and vanilla extract until well combined.
- If the frosting is too thin, add a bit more powdered sugar; if it’s too thick, add a bit more puree or milk to reach your desired consistency.
- Once the cupcakes are completely cool, pipe or spread the strawberry frosting onto each one.
- Garnish with fresh strawberry slices or mango pieces, if desired.
Notes
- Ensure the cupcakes are completely cool before frosting to prevent melting.
- Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
- For a more intense mango flavor, use fresh mango puree.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Strawberry Mango Cupcakes, Tropical Cupcakes, Dessert Recipe