Description
These Strawberry Mango Cupcakes are light, fruity, and perfect for summer, featuring a moist vanilla base filled with fresh strawberries and mango, topped with a fluffy mango-infused buttercream frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh strawberries, diced
- 1 cup fresh mango, diced
- ½ cup unsalted butter, softened (for frosting)
- 1 ½ cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract (for frosting)
- ¼ cup fresh mango puree (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla extract and buttermilk.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in diced strawberries and mango.
- Spoon the batter into the liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened butter until creamy. Gradually add powdered sugar and mix well.
- Add heavy cream and vanilla extract, and beat until light and fluffy. Optionally, mix in mango puree.
- Frost the cooled cupcakes using a piping bag or spatula.
- Garnish with diced strawberries, mango, or shredded coconut if desired.
Notes
- Use room-temperature ingredients for best mixing results.
- Do not overmix the batter to avoid dense cupcakes.
- You can store the cupcakes in an airtight container for 2 days at room temperature or up to a week in the fridge.
- For a flavor twist, add lime zest or coconut extract.
- Cupcakes can be frozen for up to 3 months when individually wrapped.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 24g
- Sodium: 105mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Strawberry Mango Cupcakes, summer dessert, fruit cupcakes, mango frosting, easy cupcake recipe