These strawberry mango cupcakes are a delightful tropical treat that combines the sweet, juicy flavors of fresh strawberries and mangoes. With a soft and fluffy texture, they’re perfect for any spring or summer celebration. Topped with a smooth mango buttercream, these cupcakes are the perfect balance of fruity and creamy goodness. Whether you’re hosting a party or just craving a sweet treat, these cupcakes are sure to impress.
Why You’ll Love This Recipe
I love this recipe because it’s the perfect balance of sweet, tangy, and tropical. The combination of strawberries and mango in the cupcake batter creates a fresh and fruity flavor that pairs wonderfully with the mango buttercream. Plus, the cupcakes are incredibly soft and moist, making each bite a burst of flavor. They’re simple to make yet look elegant enough for any special occasion. Whether it’s a spring picnic or a summer birthday party, these cupcakes are always a hit.
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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a cupcake tin with 12 liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, mix together sugar, oil, applesauce, milk, and vanilla extract until well combined.
Gently fold in the dry ingredients until just combined.
Stir in the chopped strawberries and diced mango until evenly distributed.
Divide the batter evenly among the 12 cupcake liners.
Bake for 18–22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely.
To make the mango buttercream, beat the butter until creamy. Gradually add the powdered sugar and mix well.
Add the mango purée, vanilla extract, and a pinch of salt. Beat until smooth and fluffy.
Once the cupcakes are cool, pipe or spread the mango buttercream on top. Garnish with fresh fruit, if desired.
Servings and Timing
Servings: 12
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Variations
For a dairy-free option, use plant-based butter and dairy-free milk to make both the cupcakes and buttercream.
If you don’t have fresh mango, you can use canned mango purée, which will still give you that tropical flavor.
Try adding a squeeze of lime juice to the mango buttercream for a zesty twist.
You could swap the strawberries for raspberries or blueberries if you prefer different berries.
Storage/Reheating
These cupcakes can be stored at room temperature for up to 3 days in an airtight container. If you need to store them for a longer time, place them in the fridge, and they will last up to a week. When serving, bring them to room temperature for the best flavor and texture. You can also freeze these cupcakes for up to 3 months. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe container.
Related Recipes:
FAQs
Can I make these cupcakes in advance?
Yes, these cupcakes can be made in advance. You can bake them up to 2 days ahead and store them at room temperature. If you’re making them further in advance, it’s best to freeze the cupcakes and frosting separately.
Can I use frozen strawberries and mango for this recipe?
Yes, you can use frozen fruit, but make sure to thaw and drain the excess liquid before chopping and adding them to the batter to avoid soggy cupcakes.
Can I use a different type of frosting for these cupcakes?
Absolutely! While the mango buttercream complements the tropical flavors, you could try a simple vanilla buttercream, cream cheese frosting, or even a coconut frosting for a different twist.
What can I use if I don’t have applesauce?
If you don’t have applesauce, you can substitute it with mashed banana or Greek yogurt. Both options will keep the cupcakes moist and add a slightly different flavor.
How can I make the mango buttercream less sweet?
If you find the mango buttercream too sweet, you can reduce the amount of powdered sugar or add a pinch of salt to balance out the sweetness. Adding a little lime juice will also help cut through the sweetness and add a refreshing contrast.
Conclusion
These strawberry mango cupcakes are a tropical delight that will transport your taste buds to a sunny paradise. They’re easy to make, full of fresh fruit flavors, and topped with a creamy mango buttercream that adds the perfect finishing touch. Whether you’re celebrating a special occasion or simply treating yourself, these cupcakes are sure to impress with their vibrant colors and irresistible flavor.
📖 Recipe:
Print
Strawberry Mango Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These Strawberry Mango Cupcakes with Mango Buttercream are a tropical treat bursting with sweet and tangy flavors. The soft and fluffy cupcakes, made with fresh strawberries and mangoes, are topped with a smooth and creamy mango buttercream for the perfect balance of fruity and creamy goodness. Ideal for spring or summer parties, these cupcakes are sure to impress your guests!
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 the oven to 350°F (175°C) and line a cupcake tin with 12 liners.
-
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
-
Mix wet ingredients: In a large bowl, mix together sugar, oil, applesauce, milk, and vanilla extract until well combined.
-
Combine ingredients: Gently fold in the dry ingredients into the wet mixture until just combined.
-
Add fruit: Stir in the chopped strawberries and diced mango until evenly distributed.
-
Bake: Divide the batter evenly among the 12 cupcake liners. Bake for 18–22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely.
-
Make mango buttercream: Beat the butter until creamy. Gradually add powdered sugar and mix well. Add mango purée, vanilla extract, and a pinch of salt, then beat until smooth and fluffy.
-
Frost cupcakes: Once the cupcakes are completely cool, pipe or spread the mango buttercream on top. Garnish with fresh fruit if desired.
Notes
For a dairy-free version, use plant-based butter and dairy-free milk in both the cupcakes and buttercream.
Frozen fruit can be used, but make sure to thaw and drain the excess liquid to avoid soggy cupcakes.
You can replace the strawberries with raspberries or blueberries for a different berry twist.
Try adding a squeeze of lime juice to the mango buttercream for a zesty contrast.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes, Tropical
- Method: Baking
- Cuisine: Tropical, American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 270 kcal
