Description
Delightful tropical cupcakes infused with mango and strawberry flavors, perfect for any summer gathering.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup ripe mango puree
- ½ cup Greek yogurt
- ¼ cup mango juice
- 1 cup unsalted butter (softened) – For frosting
- 4 cups powdered sugar
- 3 tbsp heavy cream
- 2 tbsp mango puree
- 2 tbsp strawberry puree
- Orange, pink, and yellow gel colors
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your muffin tin by lining it with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract.
- Fold in the mango puree and Greek yogurt.
- Combine the wet and dry ingredients, alternating with mango juice.
- Scoop the batter into the liners, filling them two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool the cupcakes for 5 minutes in the pan, then transfer to a wire rack.
- Make the frosting by beating butter until creamy, then gradually adding powdered sugar, heavy cream, mango puree, and strawberry puree.
- Color your frosting as desired with gel colors.
- Frost the cupcakes using a piping bag.
Notes
Feel free to experiment with the frosting colors and add coconut or chocolate for variations.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cupcakes, mango, strawberry, summer dessert, baking