If you’re craving sunshine in dessert form, these Strawberry Mango Cupcakes are the answer. Moist vanilla cupcakes are infused with juicy strawberries and sweet mango purée, then topped with a dreamy strawberry-mango buttercream frosting that’s as gorgeous as it is delicious.
Perfect for summer parties, baby showers, birthdays, or anytime you want to treat yourself, these cupcakes bring tropical flavors together in one stunning bite-sized package.
Why You’ll Love These Cupcakes
- 🧁 Soft, moist, and bursting with real fruit
- 🍓🥭 A delicious blend of strawberries + mangoes
- 🌞 Bright, tropical flavor perfect for warm weather
- 🎉 Great for parties, gifts, and special occasions
- 💗 Naturally colorful without food dye (optional)
Ingredients (U.S. Standard Measurements – Makes 12 cupcakes)
For the Cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup mango purée (fresh or canned)
- ¼ cup finely chopped fresh strawberries
- ¼ cup milk (whole or 2%)
For the Strawberry Mango Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 1¾–2 cups powdered sugar
- 2 tablespoons mango purée
- 2 tablespoons strawberry purée (blend fresh strawberries)
- ½ teaspoon vanilla extract
- Optional: pink or orange food coloring for vibrancy
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Make the Batter
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, beat the butter and sugar until light and fluffy (2–3 minutes). Add eggs one at a time, then mix in vanilla and mango purée.
Gradually add the dry ingredients, alternating with milk, mixing until just combined. Gently fold in chopped strawberries.
Step 3: Bake
Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
Step 4: Make the Frosting
Beat the butter until creamy. Add powdered sugar, mango purée, strawberry purée, and vanilla. Beat until fluffy and smooth. Adjust consistency with more sugar or a dash of cream if needed.
Step 5: Decorate
Pipe or spread the frosting onto cooled cupcakes. Garnish with fresh fruit slices, sprinkles, or edible flowers for a beautiful finish.
Tips & Variations
- 🥭 Use frozen fruit if fresh mango/strawberries aren’t available
- 🧁 Add a hidden fruit filling for a surprise center
- 🍋 A splash of lemon or lime juice adds brightness
- 🌱 Garnish with mint leaves for a fresh look
- 🍰 Turn it into a layered mini cake with whipped cream frosting
Storage
- ❄️ Store frosted cupcakes in the fridge (up to 3 days)
- 🌡️ Best served at room temperature
- 🧊 Freeze unfrosted cupcakes for up to 2 months
Nutrition Facts (Estimated per cupcake)
- Calories: 280
- Fat: 14g
- Carbs: 36g
- Sugar: 24g
- Protein: 3g
- Fiber: 1g
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