Strawberry Mango Lime Cupcakes
Tender vanilla cupcakes flavored with fresh strawberry and mango purees and lime, topped with a pink strawberry frosting.
Equipment
- 12-cup muffin tin
- Paper cupcake liners
- Electric mixer
- Wire rack
- Piping bag with star tip
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour
- 1 ½ tsp baking powder
- ½ tsp fine salt
- 1 cup unsalted butter softened, 1/2 cup for the batter and 1/2 cup for the frosting
- ¾ cup granulated sugar
- 2 large eggs room temperature
- ½ cup whole milk room temperature
- 6 tbsp fresh strawberry puree 1/4 cup for the batter and 2 tbsp for the frosting
- ¼ cup fresh mango puree
- 1 tbsp fresh lime juice
- 1 tbsp lime zest 2 teaspoons for the batter and 1 teaspoon for the frosting
- 2 cup powdered sugar for the frosting
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line a 12 cup muffin tin with liners. Whisk the flour, baking powder, and salt.
- Cream. Beat 1/2 cup butter and the granulated sugar for 3 minutes until fluffy, then beat in the eggs one at a time.
- Combine. Mix the milk, 1/4 cup strawberry puree, the mango puree, lime juice, and 2 teaspoons zest, then add alternately with the flour mixture until just combined.
- Bake. Fill the liners 2/3 full and bake 18 to 20 minutes until a toothpick comes out clean. Cool 30 minutes on a rack.
- Frost. Beat the remaining butter with the powdered sugar, 2 tablespoons strawberry puree, and 1 teaspoon zest until fluffy. Pipe or spread over the cooled cupcakes.
Notes
Substitutions: Frozen mango and strawberries work once thawed and drained. Add a splash of lime juice to the frosting for extra tang.
Tips: Let watery purees drain in a strainer first, and add more powdered sugar a tablespoon at a time if the frosting seems loose.
Storage: Store frosted cupcakes in the refrigerator for up to 4 days, or freeze unfrosted cupcakes for 3 months.