Description
Delightful cupcakes combining the sweetness of mango and strawberries, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup mango puree
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup strawberries, diced
- 1 cup butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons milk
- Food coloring (orange and pink)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Beat together the softened butter and sugar until light and fluffy.
- Add the eggs and mango puree, mixing until well combined.
- Whisk together the flour, baking powder, and salt in another bowl. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the diced strawberries, making sure they are evenly distributed in the batter.
- Fill the cupcake liners about 2/3 full with the batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack.
- Beat the softened butter for the frosting until creamy. Gradually add powdered sugar and milk until the desired consistency is reached.
- Divide the frosting into two bowls. Tint one bowl with pink food coloring and the other with orange food coloring.
- Use a piping bag to create sunset swirls on top of the cooled cupcakes, alternating between colors for a beautiful presentation.
Notes
Use fresh fruits for the best flavor. Ensure cupcakes are completely cool before frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg