Description
Delightful cupcakes bursting with tropical mango and strawberry flavors, topped with a creamy pastel buttercream.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mango puree
- 1/2 cup strawberry jam
- 1 cup butter (for frosting)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- Food coloring (yellow, pink, and white)
- Fresh fruit for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners.
- Beat 1/2 cup of softened butter and 1/2 cup sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition, then add sour cream and vanilla extract.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl, then gradually add to wet ingredients.
- Fold in the mango puree until evenly distributed.
- Divide the batter among cupcake liners, filling each about two-thirds full, and bake for 15-18 minutes.
- Cool the cupcakes completely before frosting.
- Beat 1 cup of softened butter until creamy, then gradually add powdered sugar and heavy cream.
- Divide the buttercream into three bowls, tint with food coloring.
- Pipe the frosting on top of each cupcake using a piping bag, and optionally decorate with fresh fruit.
Notes
Make-ahead tips: Cupcakes can be made a day in advance. Store unfrosted in an airtight container. Frosting can be refrigerated and re-whipped before use.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cupcakes, mango, strawberry, dessert, baking, summer