Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Baking powder: 1 1/2 teaspoons
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 1/2 cup (1 stick)
- Eggs: 2 large
- Milk: 1/2 cup
- Vanilla extract: 1 teaspoon
- Fresh mango, diced: 1/2 cup
- Fresh strawberries, diced: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 3: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Step 5: Gently fold in the diced mango and strawberries.
- Step 6: Fill each cupcake liner about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cupcakes in an airtight container at room temperature for up to 2 days to maintain their moist texture.
- If you want to warm them up, microwave a cupcake for 5-10 seconds for a delightful burst of flavor.
- Serve these cupcakes with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the fruity flavors.
- Gently toss the diced mango and strawberries in a tablespoon of flour before folding them in to prevent them from sinking to the bottom during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American