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
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 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
