Delicious and fruity Strawberry Mango Cupcakes perfect for any occasion.

Scale

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
In another bowl, cream the softened butter and sugar until light and fluffy, usually about 3-4 minutes.
Beat in the eggs one at a time, followed by the vanilla extract, mixing until well combined.
Slowly add the dry mixture to the butter-sugar mixture, alternating with the milk. Stir until just combined.
Gently fold in the chopped strawberries and mangoes until evenly distributed in the batter.
Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, top the cupcakes with your favorite frosting and more fresh fruit.

Keywords: Strawberry Mango Cupcakes, cupcake recipe, fruity cupcakes