Colorful Strawberry Mango Cupcakes Recipe: Sweet Summer Joy!

Sweet summer afternoons call for the most delightful strawberry mango cupcakes that capture pure tropical bliss.

Bursting with fresh fruit flavors, these cupcakes dance between tangy and sweet sensations.

Soft, moist cake layers blend ripe mangoes and juicy strawberries into a delectable dessert.

Each bite promises a vibrant explosion of sunshine-inspired goodness.

Colorful and irresistible, these cupcakes bring a smile to everyone at the table.

You’ll adore how easily these treats come together with simple ingredients.

Bake a batch and watch faces light up with pure joy.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 365 kcal

Servings: 13

What to Grab for Strawberry Mango Cupcake Batter

• All-Purpose Flour: Provides structure and texture to cupcakes, selecting unbleached flour ensures better flavor and consistent baking results.
• Baking Powder: Essential leavening agent that helps cupcakes rise and become light and fluffy.
• Salt: Enhances overall flavor and balances sweetness in the baked goods.

• Butter, Sugar: Creates a rich, creamy base that adds sweetness and tender crumb to cupcakes, using room temperature butter ensures smooth mixing.
• Eggs: Bind ingredients together and contribute to the cupcake's moisture and structure.
• Mango Puree: Infuses tropical flavor and natural sweetness, choose ripe, vibrant mangoes for intense taste.
• Milk: Adds moisture and helps create a soft, tender texture.
• Vanilla Extract: Provides depth and warmth to the cupcake's flavor profile.

• Softened Butter, Powdered Sugar: Creates smooth, creamy frosting base with perfect spreadable consistency.
• Strawberry Puree: Delivers natural fruity flavor and beautiful pink color, use fresh ripe strawberries for best results.
• Vanilla Extract: Complements strawberry flavor and adds subtle complexity to frosting.

Baking Tools for Your Fruity Cupcake Dream

• Mixing Bowls: Medium and large sizes for combining dry and wet ingredients.
• Electric Mixer: Essential for creaming butter, beating frosting, and ensuring smooth batter.
• Cupcake Pan: 12-cup standard pan for baking cupcakes evenly.
• Cupcake Liners: Paper liners to prevent sticking and make serving easier.
• Whisk: Perfect for blending dry ingredients smoothly.
• Measuring Cups and Spoons: Precise measurements for ingredients.
• Wire Rack: Helps cupcakes cool completely without getting soggy.
• Piping Bag (optional): Great for decorative frosting application.
• Toothpick: Checks cupcake doneness by testing center.

Bake and Frost Your Strawberry Mango Cupcakes with Ease

• Fire Up the Oven

Crank the oven to a toasty 350F and grab your cupcake pan. Slip in some cute paper liners that’ll make your cupcakes look adorable.

• Mix the Base

Whip together flour, baking powder, and a pinch of salt in one bowl. In another bowl, cream butter and sugar until they transform into a fluffy cloud. Drop in eggs one by one, stirring with love. Pour in mango puree, milk, and vanilla, then gently fold in your dry ingredients until everything looks perfectly combined.

• Bake to Perfection

Spread the batter into your liners, filling each about two-thirds full. Slide the pan into the oven and let them bake for 18-20 minutes. You’ll know they’re done when a toothpick comes out clean as a whistle. Let the cupcakes chill completely on a wire rack.

• Whip Up Strawberry Frosting

Beat softened butter until it’s super creamy. Slowly add powdered sugar, creating a silky smooth mixture. Splash in strawberry puree and vanilla, mixing until everything looks dreamy. Adjust thickness by adding more sugar or puree as needed.

• Decorate with Flair

Once cupcakes are cool, go wild decorating! Pipe or spread that luscious strawberry frosting. For extra pizzazz, top with fresh strawberry or mango pieces.

Tips for Balancing the Mango and Berry Flavors

• Pro tips to elevate your strawberry mango cupcakes and make them irresistible.
• Ensure all ingredients like eggs, butter, and milk are at room temperature for a smoother, more uniform cupcake batter that rises beautifully.
• Strain mango and strawberry purees through a fine-mesh sieve to remove excess liquid and achieve a more concentrated flavor without making the batter too wet.
• Swap all-purpose flour with a gluten-free blend to make these cupcakes suitable for those with gluten sensitivities, maintaining the same delightful texture.
• Replace butter with coconut oil and use almond or oat milk to create a completely dairy-free version that's just as delicious and moist.

Display and Serve Strawberry Mango Cupcakes Beautifully

• Tropical Paradise Platter: Arrange cupcakes on a wooden board with scattered fresh mango and strawberry slices, creating a vibrant, Instagram-worthy display that celebrates the fruits' colors.
• Summer Brunch Centerpiece: Place cupcakes on elegant cake stands at different heights, surrounded by whole fresh fruits and delicate mint leaves for a sophisticated breakfast or brunch gathering.
• Picnic Perfect Treat: Pack cupcakes individually in clear boxes with a small fruit slice on top, ideal for outdoor events, beach parties, or poolside celebrations where portability matters.
• Kids' Dessert Adventure: Decorate cupcakes with colorful sprinkles, tiny fruit cut-outs, or mini umbrellic picks to make them more playful and exciting for children's parties or family gatherings.

How to Store Strawberry Mango Cupcakes for Freshness

• Store frosted cupcakes in an airtight container at room temperature for 1-2 days, ensuring maximum flavor and texture.
• When refrigerated in a sealed container, these cupcakes maintain their deliciousness for up to 5 days. Let them sit at room temperature for 30 minutes before serving to restore soft texture.
• Unfrosted cupcakes can be frozen for up to 3 months. Wrap each individually in plastic wrap, then place in a freezer bag. Thaw at room temperature and frost just before serving for best results.
• Prepare cupcakes the day before a gathering to save time. Separate layers with parchment paper when stacking to prevent frosting from getting smudged or damaged during storage.

FAQs

• How do I get the best mango flavor in my cupcakes?

Use ripe, fresh mangoes and puree them thoroughly. The key is selecting sweet, fragrant mangoes that will provide a natural, intense flavor to your cupcake batter.

• Can I substitute fresh fruit puree with canned or frozen options?

Yes, you can use canned or frozen mango puree. Just ensure it’s pure fruit without added sugars. Thaw frozen puree completely and drain excess liquid to maintain the right batter consistency.

• Why might my cupcakes turn out dense or heavy?

Overmixing the batter can develop too much gluten, causing dense cupcakes. Mix ingredients just until combined and avoid overworking the batter. Use fresh baking powder and measure ingredients precisely for the best texture.

• How can I prevent my frosting from being too runny?

Control frosting consistency by adding powdered sugar gradually. Start with small amounts and mix well. If it’s too thin, add more sugar; if too thick, incorporate a tiny bit of milk or fruit puree until you reach the perfect spreading or piping texture.

Vibrant Strawberry Mango Cupcakes Recipe

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4.6 from 12 reviews

• Total Time: 40 minutes
• Yield: 13 1x

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Description

Delightful strawberry mango cupcakes blend tropical sweetness with delicate cake texture. Fruity frosting and fresh garnishes elevate this summery dessert for passionate bakers seeking a refreshing treat.

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Ingredients

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• 1 ½ cups (360 ml) all-purpose flour
• ½ cup (113 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs
• ½ cup (120 ml) mango puree (fresh or canned)
• 1 cup (227 g) unsalted butter, softened (for frosting)
• 3 cups (360 g) powdered sugar
• ¼ cup (60 ml) fresh strawberries, pureed
• ¼ cup (60 ml) milk
• 1 ½ tsps baking powder
• 1 tsp vanilla extract (for cake)
• 1 tsp vanilla extract (for frosting)
• ¼ tsp salt
• Fresh strawberry slices or mango pieces (for garnish, optional)

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Instructions

1. Batter Preparation: Whisk flour, baking powder, and salt in a medium bowl. In a large mixing bowl, cream butter and sugar until light and fluffy, creating a smooth foundation for the cupcakes.
2. Wet Ingredient Integration: Blend eggs individually into the butter mixture, followed by mango puree, milk, and vanilla extract. Fold gently to maintain a silky, uniform consistency.
3. Batter Composition: Carefully fold dry ingredients into the wet mixture, stirring minimally to preserve the batter’s delicate texture. Avoid overmixing to ensure tender cupcakes.
4. Oven Setup and Baking: Preheat oven to 350F (175C). Line cupcake pan with paper liners, filling each about two-thirds full. Bake for 18-20 minutes, testing doneness with a clean toothpick inserted into the center.
5. Cooling and Frosting Preparation: Transfer baked cupcakes to a wire rack and cool completely. Meanwhile, whip softened butter until creamy, gradually adding powdered sugar to create a light buttercream base.
6. Frosting Finalization: Blend strawberry puree and vanilla extract into the buttercream, adjusting consistency with additional powdered sugar or puree as needed. Ensure a smooth, spreadable texture.
7. Decoration and Serving: Once cupcakes have cooled, generously pipe or spread strawberry frosting across the surface. Optionally garnish with fresh strawberry slices or mango pieces for an elegant presentation.

Notes

• Select Precise Mango Ripeness: Choose fully ripe, sweet mangoes for an intense, natural flavor that enhances the cupcake’s overall taste profile.
• Prevent Cupcake Density: Avoid overmixing batter to maintain a light, tender crumb; mix just until ingredients are combined to prevent tough, heavy cupcakes.
• Manage Moisture Balance: Strain mango puree to remove excess liquid, ensuring the batter maintains the right consistency and prevents soggy cupcakes.
• Temperature Control for Frosting: Ensure butter is at room temperature for smooth, lump-free buttercream that pipes perfectly and provides optimal texture.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 365
• Sugar: 34 g
• Sodium: 130 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 60 mg