Strawberry Mango Cupcakes
Ingredients:
For the cupcakes:
– 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 tsp vanilla extract
– 1/2 cup milk
– 1/2 cup finely diced mango (fresh or canned, drained)
– 1/2 cup finely diced strawberries
For the frosting:
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1/4 cup mango puree (from blended fresh or canned mango)
– 1/4 cup strawberry puree (from blended fresh or frozen strawberries)
– Optional: Sliced strawberries and mango pieces for garnish
Instructions:
1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Gently fold in the diced mango and diced strawberries.
6. Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. While the cupcakes are cooling, prepare the frosting. In a medium bowl, beat the softened butter until smooth. Gradually add the powdered sugar, alternating with the mango and strawberry purees, until the frosting reaches a smooth and spreadable consistency.
9. Once the cupcakes are completely cool, frost them generously with the mango-strawberry frosting.
10. Garnish with sliced strawberries and mango pieces, if desired.
Prep Time: 20 minutes | Cook Time: 18-20 minutes | Total Time: 40-45 minutes | Yield: 12 cupcakes
Notes:
1. Make sure to drain excess liquid from the diced mango and strawberries before folding into the batter to prevent the cupcakes from becoming too moist.
2. Store cupcakes in an airtight container in the refrigerator. Bring to room temperature before serving for best taste and texture.
3. Enjoy these fruity and delicious cupcakes as a delightful treat!
