Description
These Strawberry Mango Cupcakes are a delightful blend of fresh fruit and moist, fluffy cake. Perfectly balanced with a hint of vanilla and lemon juice, these cupcakes offer a burst of fruity flavor in every bite. Ideal for summer gatherings, parties, or a sweet treat to brighten your day.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon milk
Fruits
- ½ cup diced fresh strawberries
- ½ cup diced fresh mango
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar together for about 3-4 minutes until the mixture is light and fluffy.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure even incorporation.
- Add Vanilla: Stir in the vanilla extract and mix until fully incorporated into the batter.
- Add Sour Cream: Mix the sour cream into the butter-sugar mixture until smooth.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing gently and carefully until just combined to avoid overmixing.
- Fold in Fruits: Fold the diced fresh strawberries and mango into the batter using a rubber spatula or spoon, ensuring even distribution.
- Add Lemon Juice and Milk: Gently stir in the fresh lemon juice and milk to the batter to enhance flavor and texture.
- Fill Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool in Tin: Remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes to set.
- Cool Completely: Transfer the cupcakes to a wire rack to cool completely before frosting or serving for best texture and taste.
Notes
- Ensure butter is softened to room temperature for easy creaming with sugar.
- Do not overmix the batter once the flour is added to keep cupcakes tender.
- Fresh fruit can be substituted based on availability—blueberries or raspberries work well.
- For a dairy-free version, substitute sour cream and milk with plant-based alternatives.
- These cupcakes are best served within 2 days but can be stored in an airtight container at room temperature.
