Description
Delight in these vibrant cupcakes filled with fresh fruit and topped with creamy frosting, embodying the essence 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 (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, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing thoroughly after each addition.
- Mix in the vanilla extract, mango puree, mango juice, and Greek yogurt.
- Divide the batter into lined cupcake tins, filling each about ¾ full.
- Blend strawberries until smooth for the filling.
- Bake the cupcakes for 18-20 minutes, or until a toothpick comes out clean.
- Core and fill each cupcake with the strawberry mixture after cooling.
- Whip the frosting ingredients until creamy, adjusting the consistency as needed.
- Color the frosting and pipe it onto each cupcake.
Notes
Make sure to use room temperature butter and eggs for the best texture. Consider replacing all-purpose flour with a gluten-free alternative if desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 275
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg