Description
Deliciously moist Strawberry Mango Cupcakes that combine the sweet flavors of strawberries and mangoes in a light cupcake base.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup diced fresh strawberries
- ½ cup diced fresh mango
- 1 tablespoon fresh lemon juice
- 1 tablespoon milk
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed for about 3-4 minutes until the mixture is light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract and mix until fully incorporated.
- Add the sour cream to the butter-sugar mixture and mix until smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- Fold in the diced fresh strawberries and mango using a rubber spatula or spoon, ensuring they are evenly distributed throughout the batter.
- Add the fresh lemon juice and milk to the batter and gently stir to combine.
- Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds of the way full.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes.
- After 5 minutes, transfer the cupcakes to a wire rack to cool completely before frosting or serving.
Notes
- For added flavor, consider frosting with cream cheese frosting or buttercream.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- These cupcakes can be frozen for up to 2 months; thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg