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Strawberry Mango Cupcakes | Fruity, Fluffy & Bursting with Tropical Flavor!

Strawberry Mango Cupcakes: A Sweet Tropical Delight!


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  • Author: Samantha
  • Total Time: 42 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Delicious and moist Strawberry Mango Cupcakes infused with tropical flavors, perfect for any occasion.


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

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
  2. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  3. 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.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Stir in the vanilla extract and mix until fully incorporated.
  6. Add the sour cream to the butter-sugar mixture and mix until smooth.
  7. Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
  8. Fold in the diced fresh strawberries and mango using a rubber spatula or spoon, ensuring they are evenly distributed throughout the batter.
  9. Add the fresh lemon juice and milk to the batter and gently stir to combine.
  10. Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds of the way full.
  11. 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.
  12. Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes.
  13. After 5 minutes, transfer the cupcakes to a wire rack to cool completely before frosting or serving.

Notes

  • Ensure the butter is softened at room temperature for easier mixing.
  • Folding the fruit gently will prevent it from breaking and keep the cupcakes tender.
  • These cupcakes can be frosted with a buttercream or cream cheese frosting for added sweetness.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 210
  • Sugar: 12g
  • Sodium: 120mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg