If you’re craving a dessert that sings with tropical sunshine and fresh sweetness, you are going to fall in love with this Strawberry Mango Cupcakes with Mango Buttercream Recipe. These cupcakes capture the vibrant flavors of ripe mango and juicy strawberries in every moist bite, while the mango buttercream frosting adds that perfectly creamy, fruity finish. Whether it’s for a special celebration or just because, these cupcakes bring a burst of color and happiness straight to your kitchen and your taste buds.
Ingredients You’ll Need
All the ingredients in this recipe are straightforward but thoughtfully chosen to bring out the best in flavor, texture, and color. Each element plays a vital role, making the cupcakes incredibly moist and bursting with fresh fruit goodness.
- All-purpose flour: Provides the perfect structure for soft, moist cupcakes.
- Baking powder and baking soda: Give these cupcakes just the right lift and light crumb.
- Salt: Enhances flavors and balances the sweetness in the batter.
- Granulated sugar: Sweetens the cupcakes without overpowering the natural fruit flavors.
- Vegetable oil: Keeps cupcakes moist and tender throughout.
- Unsweetened applesauce: Adds moisture and a subtle hint of fruitiness, plus it’s a great substitute for eggs.
- Dairy-free milk or regular milk: Adds richness and helps blend the batter smoothly.
- Vanilla extract: Brings depth and warmth to the overall flavor.
- Fresh strawberries: Chopped finely for sweet bursts of juicy freshness inside your cupcakes.
- Fresh mango: Diced small, it adds a tropical, tangy sweetness that pairs beautifully with strawberries.
- Unsalted butter or plant-based butter (for the frosting): Creamy base for the luscious mango buttercream.
- Powdered sugar: Sweetens and thickens the buttercream for a smooth finish.
- Mango purée: The star ingredient in the buttercream, infusing it with bright, fresh mango flavor.
- Pinch of salt: Balances sweetness and enhances the buttery richness of the frosting.
How to Make Strawberry Mango Cupcakes with Mango Buttercream Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining a cupcake tin with 12 liners. This simple setup ensures your cupcakes bake evenly and pop out effortlessly once they’re done.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. These dry ingredients create the essential base that helps your cupcakes rise beautifully and maintain their perfect crumb.
Step 3: Combine the Wet Ingredients
In a larger bowl, mix the granulated sugar, vegetable oil, applesauce, milk, and vanilla extract. This blend of wet ingredients keeps your cupcakes moist and flavorful without being heavy.
Step 4: Gently Combine Both Mixtures
Carefully fold the dry ingredients into the wet mixture, mixing just until incorporated. Overmixing can make cupcakes dense, so gentle folding keeps them light and tender.
Step 5: Fold in the Fresh Fruit
Gently stir in the finely chopped strawberries and diced mango to distribute fruity sweetness evenly throughout the batter. This fresh fruit is what makes the cupcakes pop with vibrant flavor.
Step 6: Bake to Perfection
Divide the batter evenly among the cupcake liners, then bake for 18 to 22 minutes. You’ll know they’re ready when a toothpick comes out clean. Let them cool completely to prepare for the luscious frosting.
Step 7: Whip Up the Mango Buttercream
Beat softened butter until creamy, then gradually add powdered sugar. Stir in mango purée, vanilla extract, and a pinch of salt, beating everything until the buttercream is smooth and fluffy. This frosting is the luscious, tropical hug your cupcakes deserve.
Step 8: Frost and Finish
Once cooled, spread or pipe the mango buttercream atop each cupcake. If you like, add fresh pieces of strawberry or mango for a finishing touch, making the presentation as delightful as the taste.
How to Serve Strawberry Mango Cupcakes with Mango Buttercream Recipe
Garnishes
A few beautifully sliced strawberry or mango pieces on top of the frosting give these cupcakes an irresistible fresh look. You can also sprinkle edible flower petals or a tiny dusting of powdered sugar to add a whimsical touch.
Side Dishes
Serve these cupcakes alongside a light fruit salad or a small scoop of coconut sorbet. The complementary fruity flavors amplify the tropical experience without overpowering the cupcakes themselves.
Creative Ways to Present
Try presenting individual cupcakes in clear glass jars or mini baskets lined with colorful fabric. This not only looks charming but makes them a perfect gift or party treat. Adding a small tag with the name of the Strawberry Mango Cupcakes with Mango Buttercream Recipe is a sweet way to share your baking joy.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes in an airtight container at room temperature for up to 2 days to preserve freshness. If you need to keep them longer, refrigeration is best, but always allow refrigerated cupcakes to reach room temperature before serving to enjoy the flavors fully.
Freezing
You can freeze unfrosted cupcakes individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. When ready to serve, thaw completely and then frost with the mango buttercream for that fresh-baked quality.
Reheating
If your cupcakes have been refrigerated or frozen, warm them slightly in the microwave for about 10 seconds per cupcake. This will revive their moist texture, making each bite taste like they just came out of the oven.
FAQs
Can I use frozen strawberries and mango for this recipe?
Fresh fruit is best for the texture and flavor in this recipe, but if you only have frozen berries or mango, make sure to thaw and drain them well to remove excess moisture before folding them into the batter.
Is it possible to make these cupcakes vegan?
Absolutely! Use plant-based butter for the frosting, dairy-free milk, and ensure your powdered sugar is vegan-friendly. The applesauce in the batter already helps keep these cupcakes moist without eggs.
How do I make a smooth mango purée for the buttercream?
Simply blend peeled, diced mango in a food processor or blender until completely smooth. If you don’t have fresh mangoes, canned mango purée works wonderfully as well.
Can I substitute the mango buttercream with a different frosting?
You can, but the mango buttercream is what truly makes this recipe stand out. For a different twist, try cream cheese frosting with a touch of mango purée stirred in for balance.
What’s the best way to decorate these cupcakes for a party?
Besides garnishing with fresh fruit, try piping the buttercream using a star tip to create lovely swirls. Adding edible gold leaf or tropical-themed cupcake toppers can really amp up the party vibe.
Final Thoughts
There’s something truly magical about the combination of strawberries and mangoes wrapped up in a fluffy cupcake topped with silky mango buttercream. The Strawberry Mango Cupcakes with Mango Buttercream Recipe is a celebration of fresh fruit and luscious frosting that’s surprisingly easy to make. I encourage you to try this recipe and share the sunshine-filled sweetness with your friends and family—you’ll be glad you did!
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Strawberry Mango Cupcakes with Mango Buttercream Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully fruity and moist, these Strawberry Mango Cupcakes combine fresh strawberries and mangoes in a soft cupcake base, topped with a luscious mango buttercream frosting. Perfect for a refreshing twist on classic cupcakes, this recipe uses a blend of oil and applesauce for a tender crumb and vibrant tropical flavor.
Ingredients
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 after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This ensures even distribution of leavening agents for a proper rise.
- Mix wet ingredients: In a large mixing bowl, combine granulated sugar, vegetable oil, unsweetened applesauce, dairy-free or regular milk, and vanilla extract. Mix thoroughly until the mixture is smooth and homogenous.
- Combine ingredients: Gently fold the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the batter and to keep cupcakes tender.
- Add fruit: Carefully fold in the finely chopped fresh strawberries and diced fresh mango until they are evenly distributed throughout the batter, giving each cupcake a juicy burst of flavor.
- Bake: Evenly divide the batter among the 12 cupcake liners. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack before frosting.
- Make mango buttercream: In a mixing bowl, beat the softened unsalted butter until creamy and smooth. Gradually add the powdered sugar while continuing to beat. Mix in the mango purée, vanilla extract, and a pinch of salt, then beat the frosting until it is light, fluffy, and well combined.
- Frost cupcakes: Once the cupcakes are fully cooled, use a piping bag or a spatula to spread the mango buttercream evenly on top of each cupcake. Optionally, garnish with additional fresh fruit slices for an elegant finish.
Notes
- You can substitute dairy-free milk with any plant-based milk to make this recipe vegan-friendly when using plant-based butter.
- For a more intense mango flavor, use fresh ripe mango purée rather than canned.
- Ensure cupcakes are completely cooled before frosting to prevent melting the buttercream.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to experiment with other berry and tropical fruit combinations for a unique twist.
