Description
Delightful cupcakes infused with tropical mango and strawberry flavors, perfect for celebrations or quiet indulgence.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- 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 for frosting
- 2 tbsp strawberry puree for frosting
- Gel coloring (pink and orange)
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Beat the softened butter and granulated sugar together in a large mixing bowl until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition; then stir in the vanilla extract, mango puree, mango juice, and Greek yogurt.
- Divide the batter evenly into lined cupcake tins, filling each about ¾ full.
- Blend strawberries until smooth for the filling.
- Core the centers of the cooled cupcakes and fill them with the strawberry mixture.
- Whip the softened butter for the frosting until creamy, then gradually add powdered sugar, heavy cream, and the purees until smooth.
- Color the frosting with pink and orange gel.
- Pipe the frosting onto the cupcakes in beautiful swirls.
Notes
For a gluten-free version, use gluten-free flour. To make vegan, substitute eggs with flax eggs and butter with coconut oil.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 26g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg