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Strawberry Mango Cupcakes
Lily

Strawberry Mango Cupcakes

Fluffy, tropical Strawberry Mango Cupcakes that combine juicy mango puree and sweet strawberries into a mood-boosting dessert. These cupcakes are soft, fruity, and guaranteed to disappear at any gathering.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, Tropical
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup whole milk
  • ¾ cup fresh mango, pureed
  • ⅔ cup fresh strawberries, diced small
  • 1 tbsp cornstarch (for coating strawberries)

Equipment

  • mixing bowls
  • whisk
  • electric mixer
  • muffin tin
  • cupcake liners
  • rubber spatula
  • measuring cups
  • cooling rack

Method
 

  1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. Cream butter and sugar in a large bowl until light and fluffy, about 3 minutes.
  4. Add eggs and vanilla, mixing until just combined.
  5. Alternate adding dry ingredients and milk, starting and ending with the dry mix.
  6. Fold in mango puree gently using a spatula.
  7. Toss diced strawberries in cornstarch, then fold them into the batter evenly.
  8. Divide batter evenly among cupcake liners, filling each about ⅔ full.
  9. Bake for 18–22 minutes or until a toothpick comes out clean. Let cool completely before frosting.

Notes

Best enjoyed fresh, but store in an airtight container in the fridge for up to 4 days. Freeze unfrosted cupcakes tightly wrapped for up to 3 months. Use high-quality canned mango puree if fresh mango isn't available. For gluten-free, swap in a 1:1 baking blend. Vegan? Use flax eggs, plant-based butter, and oat milk.