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Strawberry Mango Cupcakes

Delicious and cheerful cupcakes packed with vibrant flavors of strawberry and mango, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Dessert
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup sugar
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 0.5 cups milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, chopped
  • 0.5 cups fresh mango, diced
For the Frosting
  • 0.5 cups unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons mango puree
  • 1 teaspoon vanilla extract
  • to taste Fresh strawberries for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
  2. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
  3. Beat in the eggs, one at a time, followed by the vanilla extract.
  4. In another bowl, whisk together the flour and baking powder. Gradually add the dry mixture to the wet mixture, alternating with milk until well combined.
  5. Gently fold in the chopped strawberries and diced mango until evenly distributed.
Baking
  1. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  2. Bake for 18-20 minutes or until a toothpick comes out clean. Let them cool completely on a wire rack.
Making the Frosting
  1. In a mixing bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar and mix until combined.
  3. Add the mango puree and vanilla extract; continue mixing until smooth and fluffy.
Decorating
  1. Once the cupcakes are cool, frost them generously, and top each with a fresh strawberry for a gorgeous finish.

Notes

For a dairy-free version, substitute almond or coconut milk. Ensure to check doneness a few minutes before the suggested time to avoid overbaking. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.