Description
These delightful Strawberry Mango Cupcakes combine the sweetness of fresh strawberries and ripe mangoes in a moist cupcake base, topped with a creamy and fruity mango buttercream frosting. Ideal for any celebration or a refreshing treat, this recipe is easy to follow and yields tender, flavorful cupcakes with a tropical twist.
Ingredients
Scale
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1/4 cup dairy-free milk or regular milk
- 1 tsp vanilla extract
- 1/2 cup finely chopped fresh strawberries
- 1/3 cup finely diced fresh mango
For the Mango Buttercream:
- 1/2 cup unsalted butter or plant-based butter, softened
- 2 cups powdered sugar
- 2–3 tbsp mango purée (fresh or canned)
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a cupcake tin by lining it with 12 cupcake liners to ensure easy removal and clean baking.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and seasoning.
- Mix wet ingredients: In a large bowl, combine granulated sugar, vegetable oil, unsweetened applesauce, dairy-free or regular milk, and vanilla extract. Mix thoroughly until the ingredients are well blended and smooth.
- Combine ingredients: Gently fold the dry ingredients into the wet mixture. Be careful not to overmix; fold just until combined to maintain cupcake tenderness.
- Add fruit: Fold in the finely chopped fresh strawberries and diced mango evenly throughout the batter, adding a fresh fruity texture and flavor to the cupcakes.
- Bake: Portion the batter evenly into the 12 cupcake liners. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
- Make mango buttercream: Beat the softened unsalted butter until creamy using a mixer. Gradually add the powdered sugar, mixing well to avoid lumps. Add mango purée, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth, fluffy, and spreadable.
- Frost cupcakes: Once the cupcakes are completely cooled, use a piping bag or a spatula to generously frost each cupcake with the mango buttercream. Optionally, garnish with additional fresh fruit pieces for decoration and extra flavor.
Notes
- You can substitute fresh mango purée with canned mango purée if fresh mangoes are not in season.
- For a dairy-free version, use plant-based butter and dairy-free milk such as almond or oat milk.
- Ensure cupcakes are completely cool before frosting to prevent the buttercream from melting.
- Baking times may vary slightly depending on your oven; start checking at 18 minutes to avoid overbaking.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
