Description
Delight in these moist and fruity Strawberry Mango Cupcakes, bursting with fresh diced strawberries and mangoes, complemented by a hint of lemon juice. Perfectly tender and lightly sweet, these cupcakes are ideal for a summery treat or special occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon milk
Fruit
- ½ cup diced fresh strawberries
- ½ cup diced fresh mango
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners to prevent sticking and ease removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined to ensure even leavening.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar for 3-4 minutes until the mixture turns light and fluffy, which helps create a tender crumb.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition to incorporate air and stabilize the batter.
- Incorporate Vanilla: Stir in the vanilla extract until fully blended to add aroma and flavor.
- Add Sour Cream: Mix in the sour cream until smooth, adding moisture and richness to the cupcake batter.
- Combine Wet and Dry: Gradually add the flour mixture into the wet ingredients, gently mixing until just combined to avoid overmixing and tough cupcakes.
- Fold in Fruits: Carefully fold in the diced strawberries and mango using a spatula, distributing the fruit evenly without breaking them down.
- Add Lemon Juice and Milk: Gently stir in the fresh lemon juice and milk to brighten the flavor and adjust batter consistency.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean, indicating the cupcakes are fully cooked.
- Cool in Tin: Remove from oven and let cupcakes cool in the tin for 5 minutes to firm up before handling.
- Cool Completely: Transfer cupcakes to a wire rack to cool completely before frosting or serving, ensuring optimal texture and flavor.
Notes
- Ensure the butter is softened to room temperature for easier creaming.
- Do not overmix the batter to keep cupcakes tender and fluffy.
- Fresh fruit adds moisture; be careful not to add too much to avoid a dense texture.
- Use a toothpick test to check doneness to prevent overbaking.
- Allow cupcakes to cool completely before frosting to avoid melting the frosting.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
