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
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 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.
