Description
These delightful Strawberry Mango Cupcakes combine the sweet and tangy flavors of fresh strawberries and mangoes in a moist, tender cupcake. Perfectly balanced with a hint of lemon juice and a creamy texture from sour cream, this recipe is simple to prepare and ideal for any occasion.
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
Fresh Fruit
- ½ cup diced fresh strawberries
- ½ cup diced fresh mango
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners to ensure easy removal and mess-free baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined to help the cupcakes rise evenly.
- 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 3-4 minutes until the mixture is light and fluffy—this creates a tender crumb.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next for a smooth batter.
- Add Vanilla Extract: Stir in the vanilla extract until evenly mixed throughout the batter to enhance flavor.
- Mix in Sour Cream: Add the sour cream to the butter and sugar mixture and beat until smooth, which adds moisture and richness.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the batter and making the cupcakes tough.
- Fold in Fresh Fruit: Gently fold in the diced fresh strawberries and mango using a rubber spatula or spoon to distribute evenly without breaking up the fruit.
- Add Lemon Juice and Milk: Stir in the fresh lemon juice and milk to add a subtle citrus note and aid in the batter’s softness.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool in Tin: Remove the cupcakes from the oven and let them cool in the muffin tin for approximately 5 minutes to firm up slightly for easy removal.
- Transfer to Wire Rack: After 5 minutes, transfer the cupcakes to a wire rack to cool completely before frosting or serving to prevent sogginess.
Notes
- Ensure fruits are diced into small, uniform pieces for even distribution and baking consistency.
- Do not overmix the batter after adding flour to keep cupcakes tender.
- For added flavor, consider topping with cream cheese frosting or a light dusting of powdered sugar.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Optionally, freeze unfrosted cupcakes for up to 3 months; thaw before serving.
