Description
Delight in these moist and flavorful Strawberry Mango Cupcakes, blending the sweetness of fresh strawberries and tropical mangoes into a classic vanilla cupcake. Perfect as a refreshing summer dessert or a fruity treat any time of year.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup fresh strawberries, finely chopped
- 1/2 cup fresh mango, finely chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prevent sticking and facilitate easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which incorporates air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk. Begin and end with the flour mixture, mixing just until combined to avoid overworking the batter.
- Fold in Fruits: Gently fold the finely chopped fresh strawberries and mango into the batter to evenly distribute the fruit without breaking their texture.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising without overflow.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Let the cupcakes cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before frosting or serving.
Notes
- For an enhanced mango flavor, top the cupcakes with mango buttercream frosting.
- You can use frozen strawberries and mango if fresh produce is unavailable, but be sure to drain any excess moisture to prevent soggy batter.
