Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Mango Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 62 reviews
  • Author: Elizabeth
  • Prep Time: 0h 20m
  • Cook Time: 0h 25m
  • Total Time: 0h 45m
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Strawberry Mango Cupcakes are moist, fruity, and bursting with fresh flavors. Combining juicy diced strawberries and mango with a tender vanilla cake base, these cupcakes are perfect for dessert or a sweet snack. The addition of sour cream ensures a rich texture, while fresh lemon juice adds a subtle brightness. Easy to prepare and bake, they make a delightful treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon milk

Fruit

  • ½ cup diced fresh strawberries
  • ½ cup diced fresh mango

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners to prevent sticking and make removal easy.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. This ensures leavening agents are distributed properly.
  3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer set to medium speed to cream together the softened unsalted butter and granulated sugar for 3-4 minutes until the mixture is light and fluffy, providing a tender crumb.
  4. Add Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next to maintain a smooth batter.
  5. Incorporate Vanilla: Stir in the vanilla extract until fully blended to add flavor depth.
  6. Add Sour Cream: Mix the sour cream into the butter-sugar mixture until smooth, which helps with moistness and texture.
  7. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cupcakes light.
  8. Fold in Fruits: Carefully fold in the diced fresh strawberries and mango using a spatula to distribute the fruit evenly without breaking them down.
  9. Add Lemon Juice and Milk: Stir in the fresh lemon juice and milk gently to balance flavors and adjust batter consistency.
  10. Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising.
  11. Bake Cupcakes: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
  12. Cool in Pan: Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes to set.
  13. Transfer to Rack: Transfer the cupcakes to a wire rack to cool completely before frosting or serving, ensuring an ideal texture.

Notes

  • Ensure the butter is softened but not melted for best creaming results.
  • Do not overmix the batter once flour is added to keep cupcakes tender.
  • Fresh fruit adds moisture; gently fold them to avoid breaking.
  • Use fresh lemon juice to brighten the flavors subtly without overpowering.
  • Allow cupcakes to cool completely before frosting to prevent melting.
  • You can substitute sour cream with Greek yogurt if preferred.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://easycookingworld.com/strawberry-mango-cupcakes-recipe/