Description
Sweet strawberry mango cupcakes bring summer’s luscious flavors to life with a delightful blend of tropical fruits and delicate cake. Fresh ingredients and simple techniques combine to create a dessert that celebrates seasonal produce and delectable texture.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients and Sweeteners:
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup mango puree (fresh or canned)
- ¼ cup milk
- 1 teaspoon vanilla extract
Frosting Ingredients:
- 1 cup (227 grams) unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
- Fresh strawberry slices or mango pieces (for garnish, optional)
Instructions
- Craft the mango-infused cupcake batter by whisking flour, baking powder, and salt in a medium bowl. In a separate large mixing bowl, cream butter and sugar until airy and pale, approximately 3 minutes.
- Incorporate eggs one at a time, ensuring thorough mixing after each addition. Gently fold in mango puree, milk, and vanilla extract until the mixture appears uniform and silky.
- Gradually introduce dry ingredients to the wet mixture, stirring carefully to prevent overmixing. Maintain a smooth, consistent texture throughout the blending process.
- Preheat the oven to 350F (175C) and line a cupcake pan with delicate paper liners. Distribute the batter evenly, filling each liner about two-thirds full to allow proper rising.
- Slide the cupcake tray into the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a cupcake – it should emerge clean and dry.
- Remove cupcakes from the oven and transfer to a wire rack. Allow them to cool completely, which prevents frosting from melting when applied.
- Prepare the strawberry frosting by beating softened butter until creamy and light. Gradually integrate powdered sugar, creating a smooth, fluffy base.
- Incorporate strawberry puree and vanilla extract into the buttercream. Adjust consistency by adding more powdered sugar if too thin, or extra puree if too thick.
- Once cupcakes have reached room temperature, artfully pipe or spread the vibrant strawberry frosting across each cake’s surface.
- Optional: Embellish with fresh strawberry slices or delicate mango pieces for an elegant finishing touch.
Notes
- Ensure mango puree is smooth and free from fibrous chunks for a silky cupcake texture.
- Room temperature ingredients help create a more uniform and tender cake batter.
- Avoid overmixing the batter to prevent dense, tough cupcakes that lack the desired light crumb.
- For a gluten-free version, substitute all-purpose flour with a reliable gluten-free flour blend, adding xanthan gum for better structure.
- Reduce sugar content by using ripe, sweet mangoes and replacing some sugar with natural sweeteners like honey or maple syrup.
- Boost nutritional value by incorporating Greek yogurt instead of milk for added protein and moisture.
- Create a dairy-free alternative by using coconut oil instead of butter and plant-based milk alternatives.
- Prevent frosting from becoming too runny by chilling strawberry puree before mixing and using powdered sugar strategically.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg