Strawberry Mango Cupcakes (Printable Format)

Light, fruity cupcakes with mango-infused cake and sweet strawberry frosting. These tropical treats are perfect for summer parties or anytime you need a burst of sunshine.

# What You'll Gather:

→ For the Mango Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs
07 - 1/2 cup mango puree (fresh or canned)
08 - 1/4 cup milk
09 - 1 tsp vanilla extract

→ For the Strawberry Frosting

10 - 1 cup unsalted butter, softened
11 - 3 cups powdered sugar
12 - 1/4 cup fresh strawberries, pureed
13 - 1 tsp vanilla extract

→ For Garnish (Optional)

14 - Fresh strawberry slices or mango pieces

# Step-by-Step Instructions:

01 - Heat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
02 - In a bowl, whisk together the flour, baking powder, and salt until well combined.
03 - In another larger bowl, beat the softened butter and sugar with an electric mixer until it's light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each. Then mix in the mango puree, milk, and vanilla.
04 - Gradually stir the dry ingredients into the wet mixture until just combined - don't overmix! Divide the batter evenly among your cupcake liners, filling each about 2/3 full.
05 - Bake for 18-20 minutes, or until a toothpick stuck in the center comes out clean. Let them cool in the pan for 5 minutes, then move to a wire rack to cool completely.
06 - Beat the softened butter until creamy. Gradually add the powdered sugar and beat until smooth. Mix in the strawberry puree and vanilla until well combined. If needed, adjust the consistency by adding more sugar or puree.
07 - Once the cupcakes are completely cool, pipe or spread the strawberry frosting on top. If you like, garnish with fresh strawberry slices or mango pieces for an extra fruity touch.

# Important Tips:

01 - For a more intense mango flavor, add a few drops of mango extract to the batter.
02 - If strawberries aren't in season, you can use strawberry jam for the frosting instead of fresh puree.
03 - These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.

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