Name: Strawberry Mango Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Tropical
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

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

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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