Ingredients
Equipment
Method
Cupcake Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a larger bowl, cream softened butter and sugar until light and fluffy.
- Add eggs one at a time and stir in vanilla extract until combined.
- Alternately mix in the flour mixture and milk until just combined.
- Gently fold in strawberries, mango, and orange zest.
- Divide batter into the lined muffin tins, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
- Beat butter in a bowl until creamy, then mix in powdered sugar, purees, vanilla, and salt until fluffy.
- Frost the cooled cupcakes with the mango-strawberry frosting.
Nutrition
Notes
Ensure butter is at room temperature for both cupcakes and frosting for optimal texture.