Imagine biting into a cupcake that instantly transports you to a tropical paradise—the sweet mango cake, layered with bright bursts of strawberry frosting, creates a magical experience in every bite. These Strawberry Mango Cupcakes are sunshine in dessert form, and they’re about to become your new go-to treat for celebrations, picnics, or just a joyful afternoon pick-me-up.
Why You’ll Love This Recipe
- Tropical Flavor Fusion: Sweet mango and tangy strawberry come together for a cupcake that’s wonderfully fruity, fresh, and totally unique.
- Buttery, Tender Texture: The cupcake base is perfectly moist and fluffy, thanks to real mango puree and just the right touch of butter.
- That Gorgeous Pink Frosting: Real strawberry puree gives the buttercream a stunning color and irresistible, natural berry taste—without any fake flavors.
- Simple to Make: No fancy equipment required—just a few bowls, plenty of ripe fruit, and love.
Ingredients You’ll Need
Every ingredient in these Strawberry Mango Cupcakes plays a starring role, coming together to create layers of flavor and color. Each one is easy to find, and I’ve included a few tips below so you can make the very best cupcakes possible!
- All-purpose flour: Provides the perfect structure for fluffy, soft cupcakes—don’t be tempted to swap it for cake flour.
- Baking powder: Gives the cupcakes their lift, ensuring every bite is light and airy.
- Salt: Just a pinch balances all the sweetness and makes those fruit flavors pop.
- Unsalted butter (for both cake and frosting): Delivers richness and classic buttery flavor you’ll taste in every bite.
- Granulated sugar: Sweetens the cake and helps create that tender crumb.
- Eggs: Bind everything together and give the cupcakes their soft, springy texture.
- Mango puree: The secret to a tropical cupcake; use fresh mango if possible, but canned puree works in a pinch.
- Milk: Loosens the batter so the cupcakes bake up moist and just-right.
- Vanilla extract: A touch in both cake and frosting brings warmth and depth to the fruit flavors.
- Powdered sugar: Helps the strawberry frosting whip up extra smooth and creamy.
- Fresh strawberries (pureed): Use bright, sweet berries for frosting that’s bursting with real flavor—no artificial syrups needed.
- Fresh strawberry slices or mango pieces: Optional for garnish, but highly recommended for that pretty, bakery-style finish.
Variations
One of the most delightful things about these cupcakes is how endlessly customizable they are! Don’t hesitate to put your own spin on the recipe—whether you’re accommodating allergies or you’re just feeling inspired by what’s fresh at the market.
- Vegan cupcakes: Swap the eggs for flax eggs, use vegan butter throughout, and replace milk with your favorite plant-based milk for a dairy-free, egg-free treat.
- Mango & coconut twist: Stir a handful of shredded coconut into the batter or use coconut milk in place of regular milk for an extra tropical hit.
- Mixed berry frosting: Change up the topping by blending raspberries or blueberries with the strawberries for a colorful berry medley.
- Filled cupcakes: Hollow out a little of the cooled cupcake center and spoon in a dollop of mango puree or strawberry jam for a surprise burst of fruit.
How to Make Strawberry Mango Cupcakes
Step 1: Prep and Measure
Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners. Gather all of your ingredients, measure them out, and let the butter come to room temperature—you’ll thank yourself for being prepared when things start moving fast!
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until everything is well blended. This ensures the leavening is distributed evenly, so your cupcakes rise just right.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy—this should take about 2–3 minutes with a hand mixer or stand mixer. Don’t skip this step; it’s key for a tender cupcake crumb!
Step 4: Add Eggs and Mango
Add the eggs one at a time, mixing well after each addition. Then stir in the mango puree, milk, and vanilla extract. Your batter will start to look gorgeously golden and smell divine.
Step 5: Mix and Fill
Gradually add the dry ingredients to the wet, mixing on low just until combined (over-mixing makes cupcakes tough). Divide the batter evenly among the cupcake liners, filling each about two-thirds full—it’s easiest with an ice cream scoop!
Step 6: Bake and Cool
Bake for 18–20 minutes, or until a toothpick comes out clean. Let the cupcakes cool in the tin for 5 minutes, then move them to a wire rack to cool completely—warm cupcakes and frosting are not friends!
Step 7: Whip Up the Strawberry Frosting
Beat the softened butter in a clean bowl until creamy, then gradually add powdered sugar, mixing until smooth. Add in your fresh strawberry puree and vanilla, beating until the frosting is perfectly pink and luscious. Tweak thickness with more sugar or puree as needed.
Step 8: Frost and Decorate
Once cupcakes are completely cool, generously frost each one using a piping bag or a simple offset spatula. Finish with fresh strawberry slices or juicy mango pieces on top for a bakery-caliber look that tastes as dreamy as it appears.
Pro Tips for Making Strawberry Mango Cupcakes
- Mango Matters: Always use ripe, fragrant mangoes for your puree—overripe mangoes add both sweetness and intense flavor to the cakes.
- Butter Softness: Let your butter sit out until it’s truly room temp (still cool but not greasy)—this helps make the creamiest batter and smoothest frosting.
- Frosting Consistency: Start with less strawberry puree in the frosting, adding more as needed; it can get runny quickly, especially with super juicy strawberries.
- Ultimate Freshness: Decorate with fruit just before serving—this keeps your toppings bright and prevents any soggy moments.
How to Serve Strawberry Mango Cupcakes
Garnishes
Top your Strawberry Mango Cupcakes with thin slices of fresh strawberry or tiny mango cubes for a dazzling, colorful effect. Edible flowers or a sprinkle of toasted coconut are beautiful finishing touches if you want a dessert that’s as eye-catching as it is delicious.
Side Dishes
Serve these cupcakes with a cold mango lassi or strawberry-infused lemonade for the ultimate tropical dessert spread. If you’re hosting a brunch, they’re lovely next to a fruit salad or creamy vanilla yogurt parfait.
Creative Ways to Present
Try arranging the cupcakes on a tiered dessert stand, alternating strawberry and mango garnishes for a vibrant ombré effect. For summer parties, pop each cupcake into a colorful cupcake wrapper and add a paper cocktail umbrella—your guests will swoon!
Make Ahead and Storage
Storing Leftovers
Store any leftover Strawberry Mango Cupcakes in an airtight container in the refrigerator; they’ll stay fresh and flavorful for up to three days. Just let them sit at room temperature for about 20 minutes before serving so the cake and frosting soften up.
Freezing
You can freeze the unfrosted cupcakes for up to two months—wrap them tightly in plastic wrap and place in a freezer bag. Thaw at room temperature, then frost with freshly made strawberry frosting for best texture and taste.
Reheating
While you don’t need to reheat these cupcakes, you can warm the unfrosted cakes for a few seconds in the microwave if you love a cozy, just-baked vibe. Always frost after warming, and avoid heating frosted cupcakes as the buttercream can melt.
FAQs
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Can I use frozen mango or strawberries?
Absolutely! Thaw frozen fruit completely and drain off any excess liquid. For the mango puree and strawberry frosting, just blend until smooth. This works beautifully when fresh fruit is out of season.
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Why is my strawberry frosting runny?
Strawberries have a high water content, which can thin out your buttercream. Add the puree gradually and stop as soon as you get the right color and consistency—if needed, add extra powdered sugar to thicken things up.
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Can I make Strawberry Mango Cupcakes ahead for a party?
Yes! Bake and cool the cupcakes a day ahead, then store unfrosted in an airtight container. Whip up the strawberry frosting and decorate the day you plan to serve for the freshest taste and prettiest presentation.
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Can I turn this into a layer cake instead of cupcakes?
You sure can! Double the recipe and divide between two 8-inch cake pans. Bake at the same temperature, testing for doneness after about 25–28 minutes. Proceed with the strawberry frosting just as you would for cupcakes.
Final Thoughts
There’s something genuinely special about these Strawberry Mango Cupcakes—they’re joyful, vibrant, and guaranteed to brighten anyone’s day. Don’t wait for a special occasion! Give this recipe a go, share them with someone you love, and revel in every bite of pure tropical happiness.
Print
Strawberry Mango Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight your taste buds with these Strawberry Mango Cupcakes! Moist mango cupcakes topped with a luscious strawberry frosting, these treats are a perfect balance of tropical flavors. They’re a must-try for any cupcake lover.
Ingredients
For the Mango 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
- 1/2 cup mango puree (fresh or canned)
- 1/4 cup milk
- 1 tsp vanilla extract
For the Strawberry Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup fresh strawberries, pureed
- 1 tsp vanilla extract
- Fresh strawberry slices or mango pieces (for garnish, optional)
Instructions
- Prepare the Mango Cupcakes: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the mango puree, milk, and vanilla extract until well combined. Gradually add the dry ingredients, mixing until just combined.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
- Make the Strawberry Frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Mix in the strawberry puree and vanilla extract until well combined. If the frosting is too thin, add a bit more powdered sugar; if it’s too thick, add a bit more puree or milk to reach your desired consistency.
- Frost the Cupcakes: Once the cupcakes are completely cool, pipe or spread the strawberry frosting onto each one. Garnish with fresh strawberry slices or mango pieces, if desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 275
- Sugar: 25g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg
