Strawberry Mango Cupcakes

I’ve baked delightful Strawberry Mango Cupcakes—light, fruity, and topped with creamy frosting that beautifully highlights the sweet partnership of strawberries and mangoes.

Why You’ll Love This Recipe

I love how the juicy sweetness of strawberry and mango comes through in every bite. The cupcakes are moist and slightly tangy, balanced by a fluffy frosting that isn’t overly rich. They feel bright, refreshing, and perfect for celebrations or just a cheerful treat.

Ingredients

(here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• baking powder

• salt

• unsalted butter, softened

• granulated sugar

• eggs

• vanilla extract

• fresh strawberries, finely chopped or pureed

• fresh mango, finely chopped or pureed

• milk or buttermilk

Frosting

• unsalted butter, softened

• cream cheese or mascarpone (optional)

• powdered sugar

• fresh strawberry and/or mango puree

• vanilla extract

• milk or heavy cream (to adjust consistency)

Directions

1. I preheat the oven to 175 °C (350 °F) and line a muffin tin with paper liners.

2. I whisk together flour, baking powder, and salt in a bowl—this ensures even lift and texture.

3. In another bowl, I cream softened butter and sugar until light and fluffy, then beat in eggs one at a time, followed by vanilla.

4. I stir in part of the strawberry and mango puree or finely chopped fruit, alternating with milk (or buttermilk), until the batter is smooth and evenly blended.

5. I gently fold in any remaining chopped fruit to keep bursts of flavor and color.

6. I fill the cupcake liners about two-thirds full and bake for 18–22 minutes, or until a toothpick comes out clean.

7. I let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

8. For the frosting, I beat butter (and cream cheese if using) until smooth, then gradually add powdered sugar, purees, vanilla, and enough milk or cream to reach a spreadable consistency.

9. I frost the cooled cupcakes using a piping bag or a knife and garnish with small strawberry and mango pieces or zest.

Servings and timing

This recipe yields about 12 standard-sized cupcakes.

• Prep time: 15 minutes

• Bake time: 18–22 minutes

• Frosting & assembly: 10 minutes

• Total time: Around 45 minutes

Variations

• Fruit swaps: I sometimes substitute raspberries or peach for one of the fruits.

• Gluten-free option: I use a 1:1 gluten-free flour blend for a similar texture.

• Vegan twist: I swap butter and eggs with plant-based alternatives, use dairy-free cream cheese, and it still tastes incredible.

• Streusel topping: I add a light crumble made of oats, brown sugar, and butter atop the batter before baking for extra crunch.

storage/reheating

I store the cooled, frosted cupcakes in an airtight container in the fridge for up to 3 days. Before serving, I let them come to room temperature for best flavor. If I want the frosting to look fresh again, I lightly warm the container at room temperature or microwave for 5–10 seconds before serving.

FAQs

How can I prevent the cupcakes from sinking?

I make sure to measure ingredients accurately, don’t open the oven while baking, and only fill liners up to two-thirds full.

Can I freeze these cupcakes?

Yes—I freeze unfrosted cupcakes in a single layer until firm, then store in a sealed bag for up to 2 months. I thaw them before frosting and serving.

Should the fruit be pureed or chopped?

I use a mix—pureed fruit gives consistent flavor and moisture in the batter, while chopped pieces add bursts of fresh fruit in every bite.

Can I make mini cupcakes?

Absolutely! I bake them at 160 °C (325 °F) for 12–14 minutes. The size is perfect for parties and easy snacking.

Is the frosting too sweet?

I balance it with fresh fruit purees and cream cheese (optional). If it’s still too sweet, I reduce the powdered sugar slightly and up the puree ratio.

Conclusion

These Strawberry Mango Cupcakes are light, fruit-forward delights that feel special yet easy to make. I love how the tropical mango and fresh strawberry blend into a soft crumb and luscious frosting. They’ve quickly become one of my go-to recipes when I want to treat myself or brighten any gathering.

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