Strawberry Mango Cupcakes Recipe
Strawberry Mango Cupcakes are a tropical-inspired twist on classic fruity cupcakes, featuring a soft vanilla base infused with mango purée and topped with fresh strawberry frosting.
These cupcakes are light, naturally sweet, and perfect for spring or summer events.
In this recipe, we’ll first prepare a moist mango cupcake batter, bake it to golden perfection, then whip up a naturally pink strawberry buttercream for a smooth, vibrant finish. It’s a simple process with fresh flavors at every step.
We’ll bake the cupcakes first, then prepare the frosting while they cool, and finally assemble them for a vibrant and delicious treat.
Quick Look at the Prep
| Prep Time | Cook Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|
| 20 mins | 18–22 mins | ~45 mins | Dessert | Fusion (Western–Tropical) | 12 cupcakes |
Ingredients List
For the Mango Cupcake Batter
| Ingredient | Quantity | Notes & Alternatives |
|---|---|---|
| All-purpose flour | 1 ½ cups | Can use cake flour for lighter texture |
| Baking powder | 1 ½ tsp | Do not substitute |
| Salt | ¼ tsp | Balances sweetness |
| Granulated sugar | ¾ cup | Adjust to taste |
| Unsalted butter | ½ cup (softened) | Can substitute with neutral oil |
| Eggs | 2 large | Room temperature |
| Mango purée | ¾ cup | Fresh or canned; strain if fibrous |
| Vanilla extract | 1 tsp | Optional but enhances flavor |
| Milk | ¼ cup | Adjust based on mango moisture level |
For the Strawberry Frosting
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | ½ cup (softened) | For base of the buttercream |
| Powdered sugar | 1½ – 2 cups | Add gradually based on consistency |
| Fresh strawberry purée | 2–3 tbsp | Reduce on stove if too watery |
| Natural red/pink color | Optional | Use beet powder or freeze-dried strawberry powder |
| Vanilla extract | ¼ tsp | Enhances overall flavor |
Tools You’ll Need
| Tool | Alternative |
|---|---|
| Cupcake pan (12 count) | Mini muffin tin (adjust time) |
| Cupcake liners | Greased pan if no liners |
| Mixing bowls | Any large bowl |
| Hand/stand mixer | Whisk for manual mixing |
| Piping bag | Ziplock bag with tip cut |
How to Make Strawberry Mango Cupcakes
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a cupcake tray with paper liners or lightly grease the wells.
This ensures the cupcakes won’t stick and are easy to remove after baking.
Step 2: Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, and salt.
- Set aside—this will help distribute the rising agents evenly in the batter.
Step 3: Cream Butter and Sugar
- In another large bowl, cream the softened butter and sugar until pale and fluffy.
- This step incorporates air, making the cupcakes lighter.
Step 4: Add Eggs and Mango
- Beat in the eggs one at a time.
- Add mango purée and vanilla. Mix until smooth.
Tip: If your mango is fibrous, strain it first for a smoother texture.
Step 5: Combine Wet and Dry
- Gradually add the dry mix into the wet mixture.
- Add milk to loosen the batter. Stir until smooth but do not overmix.
The batter should be thick but scoopable.
Step 6: Bake
- Spoon batter into prepared liners, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Step-by-Step: Strawberry Frosting
Step 1: Purée and Reduce
- Blend fresh strawberries until smooth.
- Optionally reduce on low heat to thicken and concentrate flavor.
- Cool completely before using in frosting.
Step 2: Beat Butter
- In a mixing bowl, whip butter until creamy.
- Gradually add powdered sugar and beat until fluffy.
Step 3: Add Strawberry and Color
- Mix in cooled strawberry purée and vanilla.
- For extra pink hue, add a natural color option (see below).
Natural Coloring Options
| Color Shade | Ingredient | Notes |
|---|---|---|
| Soft pink | Beetroot powder | Use sparingly |
| Deeper pink | Freeze-dried strawberry powder | Adds both color and flavor |
| Coral hue | Raspberry purée | Slightly tangier flavor |
Decoration and Serving Tips
- Pipe frosting high using a star or round tip.
- Garnish with a slice of mango or halved strawberry.
- Sprinkle edible flowers or toasted coconut for visual contrast.
- Serve slightly chilled in summer.
Variations to Explore
| Variation | Description |
|---|---|
| Strawberry Center Surprise | Add a teaspoon of strawberry jam in the center before baking |
| Coconut Mango Cupcakes | Add shredded coconut to batter and top with coconut frosting |
| Vegan-Friendly | Use plant-based butter, flax eggs, and coconut cream |
| Lemon Mango | Add lemon zest to batter and lemon juice to frosting |
| Cream Cheese Frosting | Swap buttercream for tangy strawberry cream cheese frosting |
Storage Advice
- Store frosted cupcakes in the fridge for up to 3 days.
- Unfrosted cupcakes can be frozen for up to a month.
- Bring to room temperature before serving.
Mistakes and Prevention Guide
| Mistake | What Happens | How to Fix/Prevent |
|---|---|---|
| Overmixing batter | Dense, gummy cupcakes | Mix just until combined |
| Watery strawberry purée | Runny frosting | Reduce purée or add more powdered sugar |
| Dry cupcakes | Too little fat or overbaking | Use moist mango purée and test early |
Strawberry Mango Cupcakes combine two fresh fruits into a dessert that’s as colorful as it is flavorful.
Try these out and share your take, maybe with your own twist in the frosting or decoration!
Don’t forget to mention how your strawberry mango cupcakes turned out in the comments.
