Strawberry Mango Cupcakes Dessert (Print Version)
# Ingredients:
→ Mango Cupcakes
01 -
1 1/2 cups all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/4 teaspoon salt
04 -
1/2 cup unsalted butter, softened
05 -
3/4 cup granulated sugar
06 -
2 large eggs
07 -
1/2 cup mango puree (fresh or canned)
08 -
1/4 cup milk
09 -
1 teaspoon vanilla extract
→ Strawberry Frosting
10 -
1 cup unsalted butter, softened
11 -
3 cups powdered sugar
12 -
1/4 cup fresh strawberries, pureed
13 -
1 teaspoon vanilla extract
→ Garnish
14 -
Fresh strawberry slices or mango pieces (optional)
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
02 -
In a medium bowl, whisk together flour, baking powder, and salt until evenly combined.
03 -
In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, mixing thoroughly after each addition. Stir in mango puree, milk, and vanilla extract until smooth.
04 -
Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Avoid overmixing.
05 -
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center emerges clean.
06 -
Allow cupcakes to cool completely on a wire rack before applying frosting.
07 -
In a large bowl, beat softened butter until creamy. Gradually incorporate powdered sugar, mixing until smooth. Add strawberry puree and vanilla extract, continuing to beat until thoroughly combined. Adjust consistency by adding more powdered sugar for a thicker texture or additional puree or milk if too thick.
08 -
Pipe or spread the prepared strawberry frosting onto each cooled cupcake. Garnish with fresh strawberry slices or mango pieces if desired.
# Notes:
01 -
For enhanced mango flavor, a few drops of mango extract can be added to the batter.
02 -
If fresh strawberries are unavailable, substitute with strawberry jam for the frosting.