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Light and Fluffy Strawberry Mango Cupcakes with Fruity Buttercream

Strawberry Mango Cupcakes

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.

  • Total Time: 1 hour
  • Yield: 12 cupcakes 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes).
  4. Mix in the eggs one at a time, then add the vanilla extract.
  5. Add half of the dry ingredients to the butter mixture, then the milk, followed by the remaining dry ingredients. Mix until just combined.
  6. Gently fold in the diced mango and strawberries with a spatula.
  7. 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. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool fully before frosting.
  9. 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. Pipe or spread the buttercream onto cooled cupcakes. Garnish with fruit slices if desired.

Notes

Use room temperature ingredients for a smoother batter. Don’t overmix after adding the fruit to keep cupcakes light and fluffy. You can swap regular milk for coconut milk or add lime zest for a tropical twist!

  • Author: Clara
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 290
  • Sugar: 22g
  • Sodium: 95mg
  • Fat: 14g
  • Saturated Fat: 9g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 50mg

Keywords: strawberry mango cupcakes, fruity dessert, summer cupcakes, tropical cupcakes