Description
These delightful cupcakes combine ripe mangoes and tart strawberries in a cloud-like frosting, embodying the warmth of summer.
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 softened butter and sugar until light and fluffy in a large mixing bowl.
- Add eggs one at a time, then mix in vanilla, mango puree, mango juice, and yogurt.
- Divide the batter evenly into lined cupcake tins, filling each about ¾ full.
- Blend strawberries until smooth for the filling.
- Core cupcakes once cooled, and fill with strawberry mixture.
- Whip butter for frosting until creamy, then add powdered sugar, heavy cream, and fruit purees.
- Color the frosting with gel colors and pipe onto the cupcakes.
- Top with mango or strawberry slices if desired.
Notes
Make-ahead tips: Bake the cupcakes a day in advance and frost before serving. Adapt recipe for air fryer by reducing temperature and time.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg