If you’re craving a burst of sunshine and sweetness wrapped in a fluffy little treat, this Strawberry Mango Cupcakes Recipe is here to delight your taste buds and brighten your day. These cupcakes combine juicy, fresh strawberries and tropical mango with a moist, tender crumb and a luscious mango buttercream frosting that will have you reaching for seconds. Whether for a special occasion or a sweet pick-me-up, this recipe is a fresh twist that makes every bite feel like a mini celebration.
Ingredients You’ll Need
Getting started is super simple when you have the right ingredients on hand. Each component in this Strawberry Mango Cupcakes Recipe enhances the final result, from the soft crumb to the exciting pop of fruit in every bite and the creamy mango frosting on top.
- All-purpose flour: The base of our cupcakes, providing structure and lightness when combined with the right leavening agents.
- Baking powder and baking soda: These work together to make the cupcakes rise perfectly fluffy and tender.
- Salt: Just a pinch brings out all the flavors and balances the sweetness.
- Granulated sugar: Adds sweetness and helps achieve a golden crust.
- Vegetable oil: Keeps the cupcakes moist and tender, better than butter for this recipe.
- Unsweetened applesauce: A clever addition that adds moisture and a subtle natural sweetness, making these cupcakes wonderfully soft.
- Dairy-free or regular milk: Provides the liquid component, ensuring the batter has the right consistency.
- Vanilla extract: A small but essential addition that rounds out the flavors beautifully.
- Fresh strawberries: Finely chopped for juicy sweetness and little bursts of freshness throughout the cupcake.
- Fresh mango: Diced small to blend tropical flavor and color into every bite.
- Butter or plant-based butter: For the mango buttercream, it makes the frosting rich, creamy, and perfect for spreading or piping.
- Powdered sugar: Sweetens and thickens the frosting to the ideal consistency.
- Mango purée: Brings that vibrant tropical flavor right into the frosting for a double mango punch.
- Pinch of salt: Enhances the buttercream’s flavor by balancing sweetness.
How to Make Strawberry Mango Cupcakes Recipe
Step 1: Preheat and Prepare
First things first, get your oven warmed up to 350°F (175°C). Line a cupcake tin with 12 liners so you’re ready to go as soon as the batter is made. Proper preparation here makes the baking process smooth and ensures even cooking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This blend of dry ingredients is crucial for achieving that perfect cupcake texture—light, fluffy, and with just the right crumb.
Step 3: Combine Wet Ingredients
Grab a larger bowl and stir together the sugar, vegetable oil, unsweetened applesauce, milk, and vanilla extract until everything’s smoothly combined. These wet ingredients bring moisture, sweetness, and a subtle vanilla aroma that makes the cupcakes irresistible.
Step 4: Bring It All Together
Gently fold the dry ingredients into the wet mixture. Don’t overmix here; just fold until combined to keep the cupcakes airy and tender. Overmixing can make cupcakes dense, and that’s definitely not what we want!
Step 5: Add the Fresh Fruit
Next, stir in the finely chopped fresh strawberries and diced mango. These little bursts of natural sweetness and vibrant color give each cupcake a delightful contrast that will have eyes and taste buds lighting up.
Step 6: Bake to Perfection
Divide the batter evenly among the 12 cupcake liners and pop them into the oven. Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean. Once baked, let your cupcakes cool completely—they need to be completely cool before adding that luscious frosting.
Step 7: Whip Up the Mango Buttercream
While the cupcakes cool, beat the softened butter until creamy. Gradually add powdered sugar, beating well between additions to build that fluffy texture. Stir in the mango purée, vanilla, and a pinch of salt, then beat again until smooth and light. This frosting tastes like sunshine in every lick.
Step 8: Frost and Finish
Once your cupcakes are cool, use a piping bag or a simple spatula to spread the mango buttercream generously over each one. If you like, add a small slice of strawberry or mango on top for a pretty finishing touch that shows off the fruity flavors inside.
How to Serve Strawberry Mango Cupcakes Recipe
Garnishes
Fresh fruit slices, mint leaves, or even edible flowers make wonderful garnishes for these cupcakes. They add a pop of color and an extra hint of freshness that will impress your guests and make every cupcake feel extra special.
Side Dishes
Serve these cupcakes alongside a light fruit salad, a scoop of coconut sorbet, or a refreshing iced tea to complement their bright, tropical flavors. These pairings create a balanced, festive spread that’s perfect for spring or summer gatherings.
Creative Ways to Present
Try placing the frosted cupcakes in decorative cupcake wrappers or mini cupcake stands for an elegant display. Alternatively, stack them on a tiered dessert tray for a delightful centerpiece that invites everyone to dig in and share the Strawberry Mango Cupcakes Recipe joy.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the cupcakes in an airtight container at room temperature for up to two days to keep them moist. After that, it’s best to refrigerate them to maintain freshness, especially because of the fruit and buttercream.
Freezing
You can freeze unfrosted cupcakes for up to three months in an airtight container or freezer bag. When you’re ready to enjoy, thaw them at room temperature and frost fresh with the mango buttercream for best results. Frosted cupcakes freeze less well due to the buttercream texture.
Reheating
To enjoy your cupcakes warm, gently heat them in the microwave for 10-12 seconds. Avoid overheating to keep the frosting’s texture intact. Warm cupcakes with cool frosting create an amazing flavor contrast that’s simply heavenly.
FAQs
Can I use frozen strawberries and mango instead of fresh?
Fresh fruit is best to maintain the texture and flavor in the cupcakes, but if you use frozen, be sure to thaw and drain them well to avoid extra moisture that can affect the batter consistency.
Is this Strawberry Mango Cupcakes Recipe dairy-free?
Yes, you can easily make it dairy-free by choosing plant-based milk and butter alternatives for the frosting without compromising on flavor.
How do I make the mango purée for the buttercream?
Simply blend fresh or canned mango until smooth. If it’s too thick, add a splash of water or juice to get a spreadable consistency perfect for frosting.
Can I substitute applesauce with something else?
Applesauce adds moisture and reduces fat, but you can swap it for mashed banana or Greek yogurt if you prefer, keeping in mind each will slightly change the flavor.
What’s the best way to pipe the mango buttercream?
Use a piping bag fitted with a large round or star tip for a beautiful, professional look. You can also spread it with a knife or spatula for a rustic charm.
Final Thoughts
There’s something truly special about sharing a treat that feels both fresh and indulgent, and this Strawberry Mango Cupcakes Recipe hits that sweet spot perfectly. It’s a fun way to celebrate fruit flavors with a soft, tender cake and a dreamy mango frosting. I can’t wait for you to bake these and see how much joy they bring to your table!
Print
Strawberry Mango Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these moist and flavorful Strawberry Mango Cupcakes, bursting with fresh fruit pieces and topped with a luscious mango buttercream frosting. Perfectly balanced with sweet and tangy notes, these cupcakes combine the tropical sweetness of mango with the freshness of strawberries for a delightful treat.
Ingredients
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1/4 cup dairy-free milk or regular milk
- 1 tsp vanilla extract
- 1/2 cup finely chopped fresh strawberries
- 1/3 cup finely diced fresh mango
For the Mango Buttercream:
- 1/2 cup unsalted butter or plant-based butter, softened
- 2 cups powdered sugar
- 2–3 tbsp mango purée (fresh or canned)
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 cupcake liners to prepare for baking.
- Mix dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Mix wet ingredients: In a large bowl, combine the granulated sugar, vegetable oil, unsweetened applesauce, milk, and vanilla extract. Mix thoroughly until all ingredients are well combined and smooth.
- Combine ingredients: Gently fold the dry ingredients into the wet mixture just until combined. Take care not to overmix to ensure a tender cupcake texture.
- Add fruit: Stir in the finely chopped fresh strawberries and diced fresh mango evenly throughout the batter to distribute the fruit flavor.
- Bake: Spoon the batter evenly into the 12 prepared cupcake liners. Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting.
- Make mango buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Incorporate the mango purée, vanilla extract, and a pinch of salt, then beat the mixture until it becomes smooth, fluffy, and well combined.
- Frost cupcakes: Once the cupcakes have cooled fully, either pipe or spread the mango buttercream on top using a spatula. Optionally, garnish with additional fresh fruit for an attractive finish.
Notes
- For dairy-free versions, use plant-based butter and non-dairy milk in the recipe.
- Ensure cupcakes are completely cool before frosting to prevent melting the buttercream.
- Use fresh, ripe mango and strawberries for the best flavor and texture.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- You can substitute the mango purée with peach or pineapple purée for a different tropical twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
