Description
Delightful cupcakes bursting with tropical flavors of mango and strawberry, perfect for any sunny occasion.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened (for batter)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup ripe mango puree
- ¼ cup mango juice
- ½ cup Greek yogurt
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 3 tbsp heavy cream
- 2 tbsp mango puree
- 2 tbsp strawberry puree
- Gel coloring (pink and orange, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together the flour, baking powder, baking soda, and salt.
- Beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing thoroughly after each addition.
- Follow with vanilla extract, mango puree, mango juice, and Greek yogurt.
- Divide the batter into lined cupcake tins, filling each about ¾ full.
- Blend strawberries until smooth for the filling.
- Allow the cupcakes to cool completely, then core and fill with strawberry mixture.
- Whip softened butter for frosting until creamy, then gradually add powdered sugar.
- Mix in heavy cream and both purees for frosting.
- Color the frosting and pipe onto each cupcake.
Notes
These cupcakes can be made a day in advance and stored in an airtight container. Serve with mint tea or ice-cold lemonade for a perfect pairing.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg