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Mango Strawberry Cupcakes

Freshly prepared Mango Strawberry Cupcakes
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These Mango Strawberry Cupcakes are a deliciously moist and fruity treat, combining tropical mango sweetness with fresh strawberry flavor for a vibrant dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup mango puree
  • 1/4 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped fresh strawberries
  • For the frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup mango puree
  • 1 teaspoon vanilla extract
  • Fresh strawberry slices for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in mango puree, yogurt, and vanilla extract until combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
  7. Gently fold in chopped strawberries.
  8. Divide the batter evenly among the cupcake liners, filling about two-thirds full.
  9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  10. Allow cupcakes to cool completely on a wire rack before frosting.
  11. For the frosting, beat butter until creamy, gradually add powdered sugar, mango puree, and vanilla extract; beat until smooth and fluffy.
  12. Pipe or spread frosting onto cooled cupcakes and garnish with fresh strawberry slices if desired.

Notes

For a tangy twist, add a teaspoon of lemon zest to the batter or frosting to enhance the fruity flavors.

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