Mango Strawberry Cupcakes
Delightful and fruity cupcakes made with pureed mango and strawberries, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup pureed mango
- 1/2 cup pureed strawberries
- 1 cup powdered sugar
- 2 tablespoons butter, softened
- 2-3 tablespoons milk (for frosting)
- Food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, combine flour and baking powder. Gradually add this to the butter mixture, alternating with milk until just combined.
- Divide the batter into two bowls. Stir mango puree into one and strawberry puree into the other.
- Spoon the batters into the cupcake liners, swirling them together.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
- For the frosting, beat together powdered sugar, butter, and milk until smooth and desired consistency is reached. Add food coloring if desired.
- Frost the cooled cupcakes and enjoy your tropical treat!
Notes
Store cupcakes in an airtight container at room temperature for up to three days or refrigerate for up to a week. Un-frosted cupcakes can be frozen for extended storage.
Find it online: https://comfortkitchenrecipes.com/mango-strawberry-cupcakes/