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
Scale
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
