If you are craving a burst of sunshine in your dessert, this Strawberry Mango Cupcakes Recipe is exactly what you need. These cupcakes marry the tropical sweetness of ripe mango with the juicy tartness of fresh strawberries, creating a divine balance that dances on your taste buds. Soft, moist, and beautifully frosted with a luscious strawberry buttercream, these cupcakes are perfect for everything from casual afternoon tea to festive celebrations. Once you try them, they will quickly become a favorite go-to treat to impress friends and satisfy any sweet tooth.
Ingredients You’ll Need
Keeping things simple with a handful of essential ingredients is key to making these vibrant cupcakes truly shine. Each component plays an important role, from the tender crumb to the bright fruity flavors and creamy frosting.
- 1 1/2 cups all-purpose flour: The backbone of your cupcakes ensuring they’re soft yet hold shape well.
- 1 1/2 teaspoons baking powder: Helps the cupcakes rise perfectly, giving a light, airy texture.
- 1/4 teaspoon baking soda: Works alongside baking powder to achieve the best rise and softness.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering the sweetness.
- 1/2 cup unsalted butter, softened: Adds richness and moistness to the batter, plus creaminess to the frosting.
- 3/4 cup granulated sugar: Sweetens the cupcakes just right and helps with the tender crumb.
- 2 large eggs, room temperature: Binds everything together and provides structure.
- 1/2 cup mango puree: This natural tropical fruit puree infuses the cupcakes with juicy sweetness and a subtle tang.
- 1/4 cup milk: Keeps the batter moist and smooth with a tender bite.
- 1 teaspoon vanilla extract: Adds warmth and depth to the overall flavor.
- 1/2 cup finely chopped fresh strawberries, tossed with 1 tablespoon flour: The flour prevents sinking while dispersing delightful strawberry bursts throughout.
- 1/2 cup unsalted butter, softened (for frosting): Creates a creamy, rich base for the strawberry frosting.
- 3 cups powdered sugar: Sweetens and thickens the frosting to that perfect spreadable texture.
- 3 tablespoons strawberry puree: Infuses the frosting with the unmistakable fresh strawberry flavor and pretty pink hue.
- 1 to 2 tablespoons heavy cream, as needed: Adjusts the frosting creaminess for easy spreading.
- 1/2 teaspoon vanilla extract (for frosting): Complements the strawberry notes by adding a lovely aromatic finish.
How to Make Strawberry Mango Cupcakes Recipe
Step 1: Prep the Oven and Dry Ingredients
Start by heating your oven to 350°F and lining a 12-cup muffin pan with paper liners. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together until mixed evenly. This ensures every cupcake rises evenly with a consistent texture.
Step 2: Cream Butter and Sugar
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This step is crucial because it incorporates air that will make the cupcakes tender and soft.
Step 3: Add Eggs and Wet Ingredients
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the mango puree, milk, and vanilla extract. The mango puree adds natural sweetness and moisture, giving the cupcakes a tropical twist.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until everything is combined. Over-mixing can lead to tougher cupcakes, so be gentle here.
Step 5: Fold in Strawberries
Gently fold in the chopped strawberries that were tossed in flour to keep them from sinking. These small bursts of strawberry flavor add juiciness and a wonderful visual appeal.
Step 6: Bake to Perfection
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clean. Once baked, allow them to cool completely before frosting.
Step 7: Prepare the Frosting
Beat the softened butter until creamy, then gradually add powdered sugar, strawberry puree, vanilla extract, and enough heavy cream to reach a smooth, spreadable consistency. This luscious frosting perfectly balances the fruity cupcake flavors.
Step 8: Frost and Serve
Once the cupcakes have cooled, generously frost each with the strawberry buttercream. These beauties are now ready to delight everyone lucky enough to have a bite!
How to Serve Strawberry Mango Cupcakes Recipe
Garnishes
Adding a fresh slice of strawberry or a small mango cube on top adds a lovely touch and hints at the flavors inside. You can even sprinkle some edible flower petals or a light dusting of powdered sugar for visual elegance and an extra pop of charm.
Side Dishes
Serve these cupcakes alongside a refreshing fruit salad or a light, floral tea. The lightness of the side dishes complements the rich sweetness of the cupcakes beautifully and rounds out a joyful eating experience.
Creative Ways to Present
For a fun twist, arrange the cupcakes in a tiered stand or place them inside pretty cupcake wrappers with tropical prints. You can also pipe the frosting with a star tip for a professional look or create ombre frosting by blending more or less strawberry puree.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Mango Cupcakes can be stored in an airtight container at room temperature for up to two days. If your kitchen is warm, keep them in the refrigerator to maintain freshness, but bring them back to room temperature before serving for best taste.
Freezing
You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and placed in a freezer-safe container for up to three months. Frost them fresh after thawing. Alternatively, freeze frosted cupcakes on a tray first, then transfer to a container to preserve the frosting shape.
Reheating
To warm up refrigerated or thawed cupcakes, let them come to room temperature naturally or heat briefly in a microwave for about 10 seconds. This step refreshes the soft texture without melting the frosting.
FAQs
Can I use frozen strawberries and mangoes?
Yes, frozen thawed fruit works well too. Just make sure to drain any extra liquid to avoid a soggy batter or runny frosting, which can affect the cupcake texture and stability.
How can I get a stronger mango flavor?
To amp up the mango taste, add a few drops of natural mango extract to the cupcake batter. It’s an easy way to highlight the tropical flair without changing the texture.
What’s the best way to prevent strawberries from sinking in the batter?
Tossing the chopped strawberries in a tablespoon of flour before folding them in helps suspend them in the batter and keeps them evenly distributed through each cupcake.
Can I substitute the butter for oil?
Butter adds richness and flavor that oil can’t quite replicate, but you can swap softened butter for an equal amount of vegetable oil to make the cupcakes lighter. Note this might change the flavor and texture slightly.
How long do these cupcakes stay fresh?
For best quality, eat the frosted Strawberry Mango Cupcakes within 2-3 days when kept refrigerated. They retain moisture nicely but frosting colors and flavors are freshest during this time.
Final Thoughts
This Strawberry Mango Cupcakes Recipe is a fabulous treat that bursts with fresh, fruity flavor and tender cake bliss. Whether you’re hosting a gathering or simply want an indulgent snack to brighten your day, these cupcakes deliver satisfaction with every bite. Go ahead and give this recipe a try—you might just discover your new favorite homemade dessert!
Print
Strawberry Mango Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these vibrant Strawberry Mango Cupcakes, combining the tropical sweetness of mango puree and fresh strawberries for a refreshing twist on a classic dessert. Moist and tender cupcakes are topped with a luscious strawberry-infused buttercream frosting, making them perfect for any occasion or a sweet treat to brighten your day.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup mango puree (from ripe mango)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped fresh strawberries, tossed with 1 tablespoon flour
Strawberry Mango Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons strawberry puree
- 1 to 2 tablespoons heavy cream, as needed
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: Using a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cupcake texture.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
- Incorporate Wet Ingredients: Mix in the mango puree, milk, and vanilla extract until the batter is smooth and fully combined, providing moisture and flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the batter which can cause toughness.
- Fold in Strawberries: Gently fold in the finely chopped strawberries that have been tossed in flour, which prevents them from sinking to the bottom during baking.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the paper liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting, which prevents the frosting from melting.
- Prepare Frosting: Beat the softened butter until creamy, then gradually add powdered sugar, strawberry puree, and vanilla extract. Add heavy cream, 1 tablespoon at a time, until the frosting achieves a smooth, spreadable consistency.
- Frost Cupcakes: Once cupcakes are fully cooled, spread or pipe the strawberry mango frosting over each cupcake evenly.
- Serve and Enjoy: Serve the frosted cupcakes fresh. Store leftovers in an airtight container.
Notes
- Fresh or frozen thawed mango and strawberries can be used; just be sure to drain any excess liquid well before use.
- For a more intense mango flavor, add a few drops of natural mango extract to the batter.
- Ensure cupcakes are completely cooled before frosting to avoid melting your buttercream.
- If the frosting is too thick, add additional heavy cream one teaspoon at a time for desired consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
