Ready to brighten up your dessert game? These Strawberry Mango Cupcakes are everything you love about summer, all bundled into a tender, fruity bite. Imagine a cupcake that’s light and fluffy, bursting with sweet mango and juicy strawberries, then crowned with a swirl of strawberry mango buttercream that’s as vibrant as it is delicious. Whether you’re hosting a brunch, celebrating a birthday, or just craving something special, this recipe delivers a playful twist on a classic treat that’s sure to capture hearts (and tastebuds) at first glance.
Ingredients You’ll Need
The beauty of these Strawberry Mango Cupcakes is in their simplicity—each ingredient has a purpose, bringing in flavor, moisture, or that irresistible pop of color. Here’s how every component steps up to make these cupcakes absolutely unforgettable.
- All-purpose flour: Provides the perfect structure for keeping the cupcakes delicate yet sturdy enough to hold all that juicy fruit.
- Baking powder: Lends a gentle lift for that classic, domed cupcake look and a tender crumb.
- Salt: A pinch enhances all the sweet, fruity flavors without overpowering them.
- Unsalted butter (softened): Adds incredible richness, making the cupcakes moist and the frosting decadent.
- Granulated sugar: Sweetens everything while helping the butter whip up light and fluffy.
- Eggs: Give structure and a bit of leavening power, keeping cupcakes airy and soft.
- Milk: Binds everything together and brings necessary moisture to the batter.
- Mango purée: The star for that unmistakable tropical mango flavor and subtle color in both cake and frosting.
- Vanilla extract: Adds a warm, cozy undertone that lets the fruit flavors shine even brighter.
- Fresh strawberries (finely chopped): Dots each bite with juicy, sweet-tart bursts of flavor.
- Powdered sugar: Creates the silkiest, fluffiest buttercream frosting possible.
- Strawberry purée: Mixes with mango for a lively, pink-streaked frosting that tastes like a summer breeze.
How to Make Strawberry Mango Cupcakes
Step 1: Prepare Your Oven and Equipment
Preheat your oven to 350°F and line a standard 12-cup muffin tin with cupcake liners. Lining the tin not only keeps things tidy but also makes baking and serving a breeze. Give the liners a gentle spritz of nonstick spray if you’re worried about sticking, especially because these cupcakes are so moist!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Whisking ensures that your leavening is evenly distributed—no rogue bits of baking powder here—so each Strawberry Mango Cupcake rises just right.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, pale, and fluffy. This step is crucial: it incorporates air, ensuring your cupcakes turn out tender and dreamy. Don’t rush this; let the mixer work its magic for about 2-3 minutes.
Step 4: Add Eggs and Wet Ingredients
Add eggs one at a time, mixing well after each addition. Next, blend in the milk, mango purée, and vanilla extract. The mixture may look a little curdled at first (thanks to the fruit), but it’ll smooth out as you incorporate the flour.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet, mixing just until everything is combined. Overmixing can make cupcakes dense—stop as soon as you don’t see dry flour. The batter should be silky but thick enough to hold up the fruit.
Step 6: Fold in Strawberries
Using a spatula, gently fold in the finely chopped fresh strawberries. This prevents the juicy pieces from sinking and ensures every cupcake is beautifully dotted with berry goodness.
Step 7: Fill and Bake
Divide the batter evenly among your twelve liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick poked into the center comes out clean. The tops should spring back if lightly pressed. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Step 8: Make the Strawberry Mango Frosting
In a clean bowl, beat the softened butter until it’s ultra-smooth and creamy. Add the powdered sugar half a cup at a time, mixing thoroughly after each addition to avoid a sugar storm. Pour in the mango purée, strawberry purée, vanilla, and salt, and whip until the frosting is light, fluffy, and streaked with gorgeous color. If you want it stiffer, add a touch more powdered sugar; for a silkier finish, a drop or two of milk works wonders.
Step 9: Decorate
Once cupcakes are completely cool, generously frost each one using a piping bag or a trusty spatula. Feel free to garnish with a swirl of extra fruit purée or a few slices of fresh strawberry or mango for that show-off bakery look.
How to Serve Strawberry Mango Cupcakes
Garnishes
Nothing draws the eye like a cupcake topped with a sliver of fresh strawberry or a jewel-like piece of mango. Try adding a sprinkle of freeze-dried fruit crumbs for crunch, or a little lemon zest to brighten up each bite. Edible flowers or a mint leaf add that final flourish for dinner parties and birthdays.
Side Dishes
Pair your Strawberry Mango Cupcakes with a platter of fresh tropical fruits or a light fruit salad. If you’re feeling extra, a scoop of coconut or vanilla ice cream makes this an elegantly plated dessert for any gathering. For drinks, try a sparkling lemonade or fruity iced tea to keep things light and refreshing.
Creative Ways to Present
For extra fun, stack cupcakes on a tiered stand and intersperse them with slices of real mango and strawberry. Hosting a picnic? Tuck each cupcake into a mason jar for easy transport. For celebrations, opt for mini versions and serve them on a platter lined with tropical leaves for a vacation-worthy display.
Make Ahead and Storage
Storing Leftovers
Store leftover Strawberry Mango Cupcakes in an airtight container in the fridge for up to 3 days. The fruit in both the cupcakes and frosting keeps them extra moist, but chilling helps preserve the frosting and prevent it from wilting. Bring to room temperature before serving for the softest texture.
Freezing
Want to savor these cupcakes later? Freeze the unfrosted cupcakes in a single layer, then transfer to a zip-top bag for up to 2 months. You can also freeze the buttercream separately—just thaw overnight in the fridge and re-whip for fluffiness. Avoid freezing frosted cupcakes, as fruit puree frostings aren’t always as stable when thawed.
Reheating
Let frozen cupcakes thaw at room temperature for about 1 hour or overnight in the fridge. If you like a just-baked feel, pop them (unfrosted) in a 300°F oven for 5 minutes. Always frost after reheating for the best, freshest results.
FAQs
Can I use frozen mango or strawberries?
Absolutely! Frozen fruit works beautifully for both the purée and the chopped strawberries in the batter. Just be sure to thaw and drain well to prevent excess moisture from making the cupcakes soggy.
Can I make these gluten-free?
Yes, you can substitute an all-purpose gluten-free flour blend to make gluten-free Strawberry Mango Cupcakes. Double-check your baking powder is gluten-free, and expect a slightly denser (but still delicious!) crumb.
How do I make mango and strawberry purée?
Simply blend peeled, ripe mango or strawberries in a food processor or blender until completely smooth. If you want a super silky purée, strain it through a fine mesh sieve to remove seeds or fibers.
How do I prevent the fruit from sinking?
Make sure to chop the strawberries finely, and gently fold them in at the end. Dusting the pieces with a bit of flour also helps keep them suspended evenly throughout the batter.
Can I make this as a layer cake instead?
You sure can! Double the recipe and bake the batter in two 8-inch round cake pans. Bake until a tester comes out clean and cool completely before assembling with the strawberry mango frosting.
Final Thoughts
Every bite of these Strawberry Mango Cupcakes delivers a burst of sweet, sunny flavor that never fails to brighten the day. With just a handful of ingredients and a swirl of creativity, you’ll fall in love with how easy and fun they are to make, eat, and share. Give them a try and get ready to dazzle your friends and family—they’re sure to ask for this recipe again and again!
Print
Strawberry Mango Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight your taste buds with these Strawberry Mango Cupcakes. A tropical twist on classic cupcakes, these treats are bursting with fruity flavors and topped with a luscious strawberry mango frosting.
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup milk
- 1/4 cup mango purée
- 1 tsp vanilla extract
- 1/2 cup finely chopped fresh strawberries
For the Strawberry Mango Frosting:
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 2 tbsp mango purée
- 2 tbsp strawberry purée
- 1/2 tsp vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Prepare the Cupcake Batter: Whisk together flour, baking powder, and salt. Beat butter and sugar, add eggs, milk, mango purée, and vanilla. Mix in dry ingredients and fold in strawberries. Divide batter into liners.
- Bake the Cupcakes: Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- Make the Frosting: Beat butter, add powdered sugar gradually, mix in mango purée, strawberry purée, vanilla, and salt until fluffy.
- Frost the Cupcakes: Frost cooled cupcakes and garnish with fruit slices if desired.
Notes
- Use canned or frozen purée if fresh fruit is unavailable.
- For added zest, incorporate lemon zest into the batter or frosting.
- Store cupcakes in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 26g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
