Description
Delightful strawberry mango cupcakes blend tropical sweetness with delicate cake texture. Fruity frosting and fresh garnishes elevate this summery dessert for passionate bakers seeking a refreshing treat.
Ingredients
Scale
- 1 ½ cups (360 ml) all-purpose flour
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- ½ cup (120 ml) mango puree (fresh or canned)
- 1 cup (227 g) unsalted butter, softened (for frosting)
- 3 cups (360 g) powdered sugar
- ¼ cup (60 ml) fresh strawberries, pureed
- ¼ cup (60 ml) milk
- 1 ½ tsps baking powder
- 1 tsp vanilla extract (for cake)
- 1 tsp vanilla extract (for frosting)
- ¼ tsp salt
- Fresh strawberry slices or mango pieces (for garnish, optional)
Instructions
- Batter Preparation: Whisk flour, baking powder, and salt in a medium bowl. In a large mixing bowl, cream butter and sugar until light and fluffy, creating a smooth foundation for the cupcakes.
- Wet Ingredient Integration: Blend eggs individually into the butter mixture, followed by mango puree, milk, and vanilla extract. Fold gently to maintain a silky, uniform consistency.
- Batter Composition: Carefully fold dry ingredients into the wet mixture, stirring minimally to preserve the batter’s delicate texture. Avoid overmixing to ensure tender cupcakes.
- Oven Setup and Baking: Preheat oven to 350F (175C). Line cupcake pan with paper liners, filling each about two-thirds full. Bake for 18-20 minutes, testing doneness with a clean toothpick inserted into the center.
- Cooling and Frosting Preparation: Transfer baked cupcakes to a wire rack and cool completely. Meanwhile, whip softened butter until creamy, gradually adding powdered sugar to create a light buttercream base.
- Frosting Finalization: Blend strawberry puree and vanilla extract into the buttercream, adjusting consistency with additional powdered sugar or puree as needed. Ensure a smooth, spreadable texture.
- Decoration and Serving: Once cupcakes have cooled, generously pipe or spread strawberry frosting across the surface. Optionally garnish with fresh strawberry slices or mango pieces for an elegant presentation.
Notes
- Select Precise Mango Ripeness: Choose fully ripe, sweet mangoes for an intense, natural flavor that enhances the cupcake’s overall taste profile.
- Prevent Cupcake Density: Avoid overmixing batter to maintain a light, tender crumb; mix just until ingredients are combined to prevent tough, heavy cupcakes.
- Manage Moisture Balance: Strain mango puree to remove excess liquid, ensuring the batter maintains the right consistency and prevents soggy cupcakes.
- Temperature Control for Frosting: Ensure butter is at room temperature for smooth, lump-free buttercream that pipes perfectly and provides optimal texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 365
- Sugar: 34 g
- Sodium: 130 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg