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Strawberry Mango Cupcakes

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Light and fruity Strawberry Mango Cupcakes made with fresh fruit and topped with a creamy, fruit-infused frosting. These tropical-inspired cupcakes are perfect for celebrations or a refreshing sweet treat.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 45 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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 tsp vanilla extract
  • 1/4 cup fresh strawberries, finely chopped or pureed
  • 1/4 cup fresh mango, finely chopped or pureed
  • 1/4 cup milk or buttermilk
  • Frosting:
  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese or mascarpone (optional)
  • 2 cups powdered sugar
  • 2–3 tbsp strawberry and/or mango puree
  • 1/2 tsp vanilla extract
  • 1–2 tbsp milk or heavy cream (to adjust consistency)

Instructions

  1. Preheat oven to 175 °C (350 °F). Line a muffin tin with paper liners.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
  4. Mix in the strawberry and mango puree (or chopped fruit) alternating with milk until the batter is smooth.
  5. Fold in any remaining chopped fruit gently.
  6. Fill cupcake liners two-thirds full and bake for 18–22 minutes or until a toothpick inserted comes out clean.
  7. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For frosting, beat butter (and cream cheese if using) until smooth. Gradually add powdered sugar, fruit purees, vanilla, and enough milk or cream to reach desired consistency.
  9. Frost cooled cupcakes and garnish with small strawberry or mango pieces if desired.

Notes

  • Substitute raspberries or peaches for one of the fruits for variation.
  • Use a gluten-free flour blend for a gluten-free version.
  • Swap in plant-based butter, milk, and egg replacers for a vegan option.
  • Add a streusel topping before baking for added crunch.
  • Store in the fridge for up to 3 days and bring to room temperature before serving.

Nutrition

Find it online: https://allcookedup.com/strawberry-mango-cupcakes/