Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup mango puree (fresh or canned)
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1/4 cup fresh strawberries, pureed
- 1 tsp vanilla extract (for frosting)
- Fresh strawberry slices or mango pieces for garnish, optional
Instructions
- Preheat oven to 350°F (175°C) and line cupcake pan with paper liners.
- Whisk flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar until light and fluffy in a large mixing bowl.
- Add eggs one at a time, mixing well after each addition.
- Stir in mango puree, milk, and vanilla extract.
- Gradually fold in dry ingredients until just combined.
- Fill cupcake liners 2/3 full with batter and bake 18-20 minutes until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack.
- For frosting, beat butter until creamy, gradually add powdered sugar, then mix in strawberry puree and vanilla extract.
- Adjust frosting consistency with more sugar or puree/milk if needed.
- Pipe or spread frosting on cooled cupcakes and garnish with fruit slices if desired.
Notes
- Ensure butter is softened for better mixing.
- Use fresh mango puree for a stronger flavor.
- Store in an airtight container to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian