There is something truly magical about the combination of fresh strawberries and ripe mangoes in a delightful treat. The Strawberry Mango Cupcakes with Mango Buttercream Recipe brings together the tropical sweetness of mango and the bright, juicy notes of strawberries into fluffy cupcakes crowned with a luscious, creamy mango buttercream. Every bite bursts with vibrant flavor and a perfect balance of textures, making these cupcakes a sure favorite for sharing or celebrating special moments. Whether you’re a seasoned baker or trying your hand at fruity cupcakes for the first time, this recipe will quickly become a treasured one in your collection.
Ingredients You’ll Need
The beauty of the Strawberry Mango Cupcakes with Mango Buttercream Recipe lies in its simple, yet thoughtfully chosen ingredients. Each one plays a crucial role—whether it’s providing structure, moisture, or that irresistible fruity flavor—which ensures the cupcakes are moist, tender, and perfectly sweet.
- 1 1/4 cups all-purpose flour: Forms the base of the cupcake, essential for structure and crumb.
- 1 tsp baking powder: Helps the cupcakes rise beautifully and become light.
- 1/4 tsp baking soda: Works alongside baking powder to achieve the perfect fluffy texture.
- 1/4 tsp salt: Enhances all the flavors and balances the sweetness.
- 1/2 cup granulated sugar: Adds just the right amount of sweetness without overpowering the fruit.
- 1/3 cup vegetable oil: Keeps the cupcakes moist and tender.
- 1/2 cup unsweetened applesauce: A fantastic natural moistener that adds subtle sweetness and richness.
- 1/4 cup dairy-free or regular milk: Brings moisture and helps bind ingredients smoothly.
- 1 tsp vanilla extract: Boosts the overall flavor with warm, aromatic notes.
- 1/2 cup finely chopped fresh strawberries: The star fruit adding juicy bursts and a beautiful pink hue.
- 1/3 cup finely diced fresh mango: Adds tropical sweetness and a lovely contrast in texture.
- For the Buttercream: Unsalted butter or plant-based butter, powdered sugar, mango purée, vanilla extract, and a pinch of salt create that creamy, dreamy topping.
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 12-cup cupcake tin with liners. Getting your oven ready early ensures that when your batter is perfectly mixed, you can bake right away for the best rise and texture.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step prevents any clumps and evenly distributes your leavening agents, which is key to achieving those tall, fluffy cupcakes.
Step 3: Blend Wet Ingredients
In a larger bowl, combine the sugar, vegetable oil, applesauce, milk, and vanilla extract. Stir these together until they form a smooth, unified mixture. This wet blend will give your cupcakes their moist, tender crumb.
Step 4: Combine Everything
Gradually fold the dry ingredients into the wet mixture. Be gentle and don’t overmix — just fold until you no longer see streaks of flour. This careful folding keeps the cupcakes light and airy.
Step 5: Add the Fresh Fruit
Fold in the chopped strawberries and diced mango, making sure they’re evenly spread throughout the batter. These fruits will infuse delightful flavor and a burst of color in every bite.
Step 6: Bake to Perfection
Divide the batter evenly into your cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes. Use a toothpick to test doneness—it should come out clean or with just a few moist crumbs. Then, allow the cupcakes to cool completely before frosting.
Step 7: Make the Mango Buttercream
Beat the softened butter until creamy, then gradually add powdered sugar. Mix in mango purée, vanilla extract, and a pinch of salt. Beat everything together until you get a smooth, fluffy frosting that is bursting with mango flavor.
Step 8: Frost the Cupcakes
Once your cupcakes are completely cool, pipe or spread the mango buttercream on top. For an extra touch, garnish with fresh strawberry or mango pieces and watch these beauties become irresistible centerpiece treats.
How to Serve Strawberry Mango Cupcakes with Mango Buttercream Recipe
Garnishes
Fresh slices of strawberry, tiny mango cubes, or even a light sprinkle of toasted coconut bring a lovely visual appeal and add subtle texture contrasts to each cupcake, enhancing the fruity essence beautifully.
Side Dishes
Pairing these cupcakes with a scoop of vanilla ice cream or a refreshing mint-infused iced tea can create a delightful flavor harmony. The creaminess of ice cream or the cool herbal notes of tea make perfect companions for these fruity sweets.
Creative Ways to Present
Try arranging these cupcakes on a tiered stand for parties or drizzle a light mango glaze on top in addition to the buttercream for an extra glossy finish. Wrapping each cupcake in colorful liners or edible flower petals can also bring a festive vibe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Mango Cupcakes with Mango Buttercream Recipe in an airtight container at room temperature for up to two days or refrigerated for up to five days. Refrigeration helps keep the buttercream fresh but may slightly firm up the frosting.
Freezing
You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe container. When you’re ready to enjoy, thaw at room temperature before frosting. Buttercream frostings don’t freeze as well, so it’s best to frost after thawing.
Reheating
For a fresh-from-the-oven feel without baking again, let refrigerated cupcakes come to room temperature before serving. Avoid microwaving when frosted, as buttercream can melt and lose its texture.
FAQs
Can I use frozen fruit instead of fresh strawberries and mango?
While fresh fruit gives the best texture and flavor, you can use thawed frozen strawberries and mango. Just make sure to drain excess moisture to avoid soggy cupcakes.
Is this recipe dairy-free?
Yes, if you use plant-based butter and dairy-free milk options, this Strawberry Mango Cupcakes with Mango Buttercream Recipe can be enjoyed dairy-free without sacrificing taste or texture.
Can I substitute the vegetable oil with butter?
Absolutely! Using melted butter can add richness, but keep in mind it may change the texture slightly, potentially making the cupcakes a bit denser.
How ripe should the mango be for the buttercream?
Use ripe mango that’s sweet and fragrant for the purée so the buttercream captures that fresh, tropical flavor. Unripe mangoes will be more tart and could affect sweetness.
Can I make the buttercream ahead of time?
Yes, mango buttercream can be made a day in advance. Store it in an airtight container in the refrigerator and re-whip briefly before frosting the cupcakes for the best fluffiness.
Final Thoughts
If you’re looking to bring a burst of sunshine and fresh flavor to your baking, the Strawberry Mango Cupcakes with Mango Buttercream Recipe is your go-to. It’s a spectacular way to celebrate summer fruits year-round, impress friends, or just treat yourself with something special. Trust me, once you try these cupcakes, they’re going to become a staple in your kitchen too!
Print
Strawberry Mango Cupcakes with Mango Buttercream Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these moist and fruity Strawberry Mango Cupcakes, featuring fresh strawberries and mango chunks baked into a tender cake base, topped with a luscious mango buttercream frosting. Perfect for a tropical twist on a classic dessert, these cupcakes are easy to prepare and sure to impress at any gathering.
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 line a cupcake tin with 12 paper liners to prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined to ensure proper leavening.
- Mix wet ingredients: In a large mixing bowl, combine the granulated sugar, vegetable oil, unsweetened applesauce, dairy-free or regular milk, and vanilla extract. Mix well until the batter is smooth and cohesive.
- Combine ingredients: Gently fold the dry ingredients into the wet ingredients using a spatula, mixing just until incorporated to avoid overworking the batter and keeping the cupcakes tender.
- Add fruit: Carefully fold in the finely chopped fresh strawberries and diced mango pieces, distributing them evenly throughout the batter.
- Bake: Spoon the batter evenly into the 12 cupcake liners. Bake for 18 to 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Make mango buttercream: In a bowl, beat the softened unsalted or plant-based butter until creamy. Gradually add the powdered sugar and continue mixing until smooth. Add the mango purée, vanilla extract, and a pinch of salt, then beat everything until the frosting is light, fluffy, and well combined.
- Frost cupcakes: Once the cupcakes are fully cooled, pipe or spread the mango buttercream evenly over each cupcake. Optionally, garnish the top with fresh fruit slices to enhance presentation and flavor.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- You can substitute the fresh mango purée with canned mango purée if fresh mangoes are not available.
- For a dairy-free version, use plant-based butter and a non-dairy milk alternative.
- Use toothpick test to check doneness without overbaking, which keeps cupcakes moist.
- Store cupcakes in an airtight container in the refrigerator if not served immediately; bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
