Strawberry Mango Cupcakes

Name: Strawberry Mango Cupcakes
Prep time: 15 min
Cook time: 22 min
Total time: 1 h
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 ½ tsp baking powder; ¼ tsp salt; ½ cup unsalted butter (softened); ¾ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup whole milk; ½ cup finely diced fresh mango; ½ cup finely diced fresh strawberries; ½ cup unsalted butter (softened) (for buttercream); 2 cups powdered sugar; 2 tbsp strawberry puree; 2 tbsp mango puree; ½ tsp vanilla extract (for buttercream); Pinch of salt

Posted on May 13, 2025

Light and Fluffy Strawberry Mango Cupcakes with Fruity Buttercream

Dessert

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If you’re craving something fruity, fun, and full of sunshine, these Strawberry Mango Cupcakes are your new go-to! With a light, fluffy vanilla base and bursts of sweet mango and juicy strawberry, every bite feels like a mini vacation. They’re super easy to whip up and perfect for spring parties, summer BBQs, or just because you need a cheerful pick-me-up. Topped with a silky strawberry-mango buttercream, these cupcakes look as dreamy as they taste.

Table of Contents

Why You’ll Love Strawberry Mango Cupcakes

These Strawberry Mango Cupcakes are more than just pretty treats—they’re packed with flavor and fun! The fruity combo of strawberries and mango adds a fresh, juicy punch that pairs perfectly with a soft, buttery cupcake base. They’re easy enough for beginner bakers, but special enough to impress at any party. Plus, the naturally vibrant colors make them a total showstopper on your dessert table. No fancy tools required—just simple ingredients and a little love. Whether you’re baking with kids or prepping for a baby shower, these cupcakes are sure to be a hit!

Ingredients

These cupcakes come together with pantry staples and a few fresh fruits. Make sure your strawberries and mangoes are ripe and sweet for the best flavor!

For the Cupcakes:

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup whole milk
½ cup finely diced fresh mango
½ cup finely diced fresh strawberries

For the Strawberry Mango Buttercream:

½ cup unsalted butter (softened)
2 cups powdered sugar
2 tbsp strawberry puree
2 tbsp mango puree
½ tsp vanilla extract
Pinch of salt

Instructions

These Strawberry Mango Cupcakes are simple to make and come together in under an hour. Follow these easy steps for fruity, fluffy perfection!

1. Preheat the oven:
Set your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

2. Mix the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream the butter and sugar:
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and sugar until light and fluffy (about 2–3 minutes).

4. Add eggs and vanilla:
Mix in the eggs one at a time, then add the vanilla extract.

5. Combine wet and dry:
Add half of the dry ingredients to the butter mixture, then the milk, followed by the remaining dry ingredients. Mix until just combined—don’t overmix!

6. Fold in the fruit:
Gently fold in the diced mango and strawberries with a spatula.

7. Fill and bake:
Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.

8. Cool completely:
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool fully before frosting.

9. Make the buttercream:
In a clean bowl, beat the butter until creamy. Slowly add the powdered sugar, then the strawberry and mango purees, vanilla, and salt. Beat until smooth and fluffy.

10. Frost and decorate:
Pipe or spread the buttercream onto cooled cupcakes. Garnish with fruit slices if desired!

Servings and Timing

This recipe is perfect when you need a batch of crowd-pleasing cupcakes without spending hours in the kitchen.

Servings: Makes 12 standard-sized cupcakes.
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Cooling + Frosting Time: 30 minutes
Total Time: About 1 hour from start to finish!

Tips and Variations

Want to make these cupcakes your own? Here are some easy swaps and fun twists to try:

Tips:

Use room temperature ingredients for a smoother batter and better texture.
Don’t overmix after adding the fruit—gentle folding keeps the cupcakes light and fluffy.
Chop fruit finely so you get little bursts of flavor in each bite without sinking.

Variations:

Tropical twist: Add a splash of coconut milk instead of regular milk.
Citrus zing: Mix in 1 tsp of lime zest to the batter for a tangy kick.
Vegan option: Use a plant-based butter, non-dairy milk, and egg replacer.
Mini cupcakes: Cut the baking time to about 12–14 minutes for bite-sized treats!

These cupcakes are super versatile, so feel free to get creative with the flavors and toppings.

Storage

These Strawberry Mango Cupcakes are just as tasty the next day—if you have any left, that is!

At room temperature:
Store unfrosted cupcakes in an airtight container for up to 2 days.

In the fridge:
Once frosted, store the cupcakes in the refrigerator in a sealed container. Let them sit at room temperature for 15–20 minutes before serving. They’ll stay fresh for up to 4 days.

Freezing:
You can freeze unfrosted cupcakes for up to 2 months. Wrap each one in plastic wrap and place in a freezer-safe bag. Thaw overnight in the fridge before frosting.

The buttercream can also be made ahead and stored in the fridge for up to 5 days, or frozen for up to 1 month.

Frequently Asked Questions

1. Can I use frozen fruit instead of fresh?
Yes! Just thaw and drain the fruit well before adding to the batter to avoid excess moisture.

2. What’s the best way to puree the fruit for the frosting?
Blend fresh or thawed fruit in a blender or food processor until smooth. You can strain it for an extra silky texture.

3. Can I make these cupcakes ahead of time?
Absolutely! Bake the cupcakes a day in advance and frost them just before serving for best results.

4. How do I know when the cupcakes are done?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, they’re ready.

5. Can I double the recipe?
Yes! Just double all the ingredients and use two muffin pans. Adjust baking time slightly if needed.

6. What if I don’t have cupcake liners?
Lightly grease the muffin pan with butter or non-stick spray and flour before adding the batter.

7. Is there a gluten-free version?
You can substitute a 1:1 gluten-free flour blend, but results may vary slightly in texture.

Conclusion

Strawberry Mango Cupcakes are the ultimate feel-good treat—bright, fruity, and full of tropical vibes! Whether you’re baking for a party or just adding a splash of sunshine to your week, these cupcakes are guaranteed to bring smiles. With their simple ingredients, easy steps, and burst of fresh flavor, you’ll find yourself making them again and again.

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