Ingredients
3 1/2 cups all-purpose flour
1 1/4 cups caster sugar
3 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
4 large eggs
1 cup milk (or mango juice for extra flavor)
1 cup diced fresh mango (or mango purée)
1 cup diced strawberries
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Mix dry ingredients – In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream butter & sugar – In a large mixing bowl, beat softened butter and caster sugar until light and fluffy, about 2–3 minutes.
4. Add eggs & vanilla – Beat in eggs one at a time, then stir in vanilla extract.
5. Combine wet & dry – Add dry mixture to the wet mixture in three parts, alternating with milk (or mango juice), beginning and ending with flour. Mix just until combined.
6. Fold in fruit – Gently fold in diced mango and strawberries.
7. Fill cupcake liners – Spoon batter into liners, filling about 2/3 full.
8. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
9. Cool & frost – Let cupcakes cool completely on a wire rack before frosting.
10. Optional frosting idea – Top with a mango buttercream or whipped cream with fresh strawberry slices.
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