Strawberry Mango Cupcakes Recipe

If you’re dreaming of a summer dessert that’s bright, fruity, and totally irresistible, these Strawberry Mango Cupcakes are about to become your new favorite treat. Imagine buttery, fluffy cake bursting with juicy pieces of strawberry and mango, all crowned by a tangy-sweet swirl of mango and strawberry cream cheese frosting. Each bite is a tropical getaway in cupcake form—perfect for picnics, birthdays, or any time you want to bring a little sunshine to your day!

this Recipe

Ingredients You’ll Need

You’ll be amazed by how a few fresh, simple ingredients come together to create something this vibrant and delightful. Each element pulls its weight here, giving Strawberry Mango Cupcakes their signature color, flavor, and tender crumb.

• All-purpose flour: Gives the cupcakes structure and that perfect soft texture.
• Baking powder: Lifts the batter so every cupcake is light and fluffy.
• Salt: Enhances all the flavors and balances the sweetness.
• Unsalted butter (softened): Provides moist richness in both cupcakes and frosting.
• Granulated sugar: Sweetens the cupcakes and helps create a tender crumb.
• Large eggs: Bind everything together and give structure and richness.
• Vanilla extract: Infuses a warm, aromatic touch to both the cake and frosting.
• Whole milk: Creates a compact, tender texture for the cupcakes—don’t swap for low-fat!
• Finely diced strawberries: Fresh strawberry bits add juicy bursts and pops of color.
• Finely diced mango: Mango gives an extra layer of sweetness with a tropical twist.
• Cream cheese (softened): For creamy, tangy frosting that pairs perfectly with sweet fruit.
• Powdered sugar: Sweetens and thickens the frosting so it pipes or spreads like a dream.
• Mango puree: Intensifies the mango notes in the cream cheese frosting.
• Strawberry puree: Lends gorgeous color and fresh berry flavor to the frosting.
• Pinch of salt (for frosting): Prevents the frosting from being cloyingly sweet.

How to Make Strawberry Mango Cupcakes

Step 1: Prep Your Pan & Preheat

Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake liners—this makes cleanup easy and helps the cupcakes come out looking perfect every time.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This step ensures everything is evenly distributed, so your Strawberry Mango Cupcakes bake up evenly with a tender, uniform crumb.

Step 3: Cream Butter and Sugar

Using a large mixing bowl and an electric mixer, beat the softened butter and sugar together until the mixture looks very light and fluffy. This usually takes about 2-3 minutes and is crucial for that melt-in-your-mouth texture.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything’s fully incorporated before mixing in the vanilla extract for that aromatic sweetness.

Step 5: Combine Wet and Dry Mixtures

Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Stir gently between each addition—this keeps the batter tender and prevents overmixing, which can make cupcakes dense.

Step 6: Fold in Fruit

Gently fold in the diced strawberries and mango. Take your time here; you want those beautiful fruit pieces distributed without smashing them! Every Strawberry Mango Cupcake will have a marvelous fruity surprise inside.

Step 7: Bake

Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Slide the pan into your preheated oven and bake for 18–22 minutes, or until a toothpick comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling completely.

Step 8: Make the Fruity Frosting

For the frosting, beat together softened butter and cream cheese until smooth, then gradually incorporate powdered sugar. Add in the mango puree, strawberry puree, vanilla extract, and a pinch of salt. Whip until the frosting is pillowy and ready to pipe or spread over your cooled cupcakes.

How to Serve Strawberry Mango Cupcakes

Garnishes

Adorn each cupcake with a slice of fresh strawberry, a tiny cube of mango, or even a sprinkling of freeze-dried fruit powder for a decorative, flavor-packed finish. Edible flowers or mint leaves also add an extra splash of color that makes your Strawberry Mango Cupcakes look as stunning as they taste.

Side Dishes

Pair your Strawberry Mango Cupcakes with a cool glass of lemonade, a bowl of fresh fruit salad, or even a dollop of vanilla Greek yogurt. They also shine alongside tea or iced coffee, making them perfect for brunch or an afternoon pick-me-up.

Creative Ways to Present

For birthday parties, pipe the frosting high and top each cupcake with a mini cocktail umbrella. At picnics, arrange cupcakes on a vibrant platter lined with tropical leaves for a festive, summery vibe. For a wow-worthy dessert tray, swirl both the mango and strawberry frostings together for a marbled effect, then top with a swirl of whipped cream.

Make Ahead and Storage

Storing Leftovers

Store leftover Strawberry Mango Cupcakes in an airtight container in the fridge for up to two days. The cream cheese frosting stays fresh, and the fruit in each cupcake keeps things moist and flavorful without getting soggy.

Freezing

If you’d like to freeze cupcakes (minus the frosting), let them cool completely, then wrap each one tightly in plastic wrap and store in a freezer bag for up to two months. Defrost overnight in the refrigerator before frosting and serving.

Reheating

Cupcakes don’t need to be reheated, as they’re delicious served chilled or at room temperature. If you prefer them slightly warm (without frosting), pop into a 300°F oven for 5 minutes, then frost after cooling.

FAQs

Can I use frozen fruit instead of fresh?

Absolutely! Just thaw and drain your strawberries and mango thoroughly before dicing. Pat them dry with paper towels to avoid excess moisture in the batter.

How do I get the best fruit flavor in the frosting?

For ultra-vibrant flavor, use pure mango and strawberry purees (homemade or store-bought). If you want even more punch without thinning the frosting, a sprinkle of freeze-dried fruit powder does the trick.

Can I make the Strawberry Mango Cupcakes gluten free?

Yes! Substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. Check that your baking powder and other ingredients are gluten-free as well.

Should I refrigerate the frosted cupcakes?

Since the frosting contains cream cheese, it’s best to store frosted Strawberry Mango Cupcakes in the fridge, especially in hot weather. They’ll still taste fabulous after coming to room temperature for about 30 minutes.

Can I double the recipe for a crowd?

Definitely! This recipe doubles beautifully—just be sure to use a larger bowl and bake in batches, so the cupcakes rise and bake evenly every time.

Final Thoughts

Treat yourself and your favorite people to these cheery Strawberry Mango Cupcakes—the ultimate dessert for when you want something playful, pretty, and bursting with fruit flavor. They’re simple to make, a joy to decorate, and pure happiness in cupcake form. You’re going to love every bite!

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