If you have a craving for something light, fruity, and utterly delightful, you are going to fall head over heels for this Strawberry Mango Cupcakes Recipe. These cupcakes perfectly combine the juicy sweetness of fresh strawberries and tropical mango with a tender, buttery crumb that melts in your mouth. Whether you’re baking for a summer gathering, a special treat, or simply to brighten up your day, these cupcakes deliver vibrant colors and flavors that dance on your taste buds and leave you wanting more. The balance between the fruit and the cake is just right, making them a real crowd-pleaser and a lovely way to celebrate the sunny seasons.
Ingredients You’ll Need
These ingredients are simple staple items, but each plays a crucial role in creating the perfect texture and flavor balance in your Strawberry Mango Cupcakes Recipe. From the fluffy flour to the fresh fruit, everything combines seamlessly for a delightful bite every time.
- 1 1/2 cups all-purpose flour: The foundation giving the cupcakes their soft and tender crumb.
- 1 1/2 teaspoons baking powder: Ensures the cupcakes rise beautifully and stay light.
- 1/4 teaspoon salt: Enhances the sweetness and balances flavors.
- 1/2 cup unsalted butter (softened): Adds richness and moisture for that melt-in-your-mouth feel.
- 3/4 cup granulated sugar: Sweetens perfectly without overpowering the natural fruit flavors.
- 2 large eggs: Helps bind everything and adds structure.
- 1 teaspoon vanilla extract: A warm, aromatic note that lifts the overall taste.
- 1/2 cup whole milk: Brings tenderness and ensures the batter isn’t too thick.
- 1/2 cup fresh strawberries (finely chopped): Infuses bursts of sweet, tangy freshness throughout.
- 1/2 cup fresh mango (finely chopped): Adds a tropical sweetness and a lovely golden color.
How to Make Strawberry Mango Cupcakes Recipe
Step 1: Prepare your baking essentials
Start by preheating your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. This simple step ensures your cupcakes bake evenly and come out perfectly shaped, ready to be devoured.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step evenly distributes the leavening agent and seasoning, which is key for an even rise and balanced flavor.
Step 3: Cream butter and sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy. This aerates the mixture and creates the base for a soft, tender cupcake crumb that’s both rich and delicate.
Step 4: Incorporate eggs and vanilla
Beat the eggs in one at a time, making sure each is well incorporated before adding the next. Follow with the vanilla extract, which lends a comforting aroma and depth to the flavor.
Step 5: Combine wet and dry ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk—start and end with the flour mixture. This method prevents overmixing, which can make cupcakes tough instead of fluffy.
Step 6: Fold in the fruit
Gently fold in the chopped strawberries and mango. This delicate step ensures the fruit is evenly distributed without breaking down and turning your batter soggy.
Step 7: Fill and bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for about 18–22 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool before frosting
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting or serving. This helps the cupcakes set and prevents melting your frosting.
How to Serve Strawberry Mango Cupcakes Recipe
Garnishes
Add a fresh touch by topping these cupcakes with mango buttercream or a dollop of whipped cream. A few thin slices of strawberry or mango on top make for a bright, inviting presentation.
Side Dishes
Serve alongside a light fruit salad or a refreshing glass of iced tea. These combos complement the fruity flavors and keep things feeling fresh and lively at your dessert table.
Creative Ways to Present
For a unique twist, try serving the cupcakes in colorful paper liners or decorate with edible flowers for an elegant touch. You can even arrange them in a tiered stand for celebrations, elevating both style and enjoyment.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep them in an airtight container at room temperature for up to 2 days to ensure they stay moist and fresh. Beyond that, refrigeration is helpful but might dry them out slightly, so use frosting or wrapped layers to retain moisture.
Freezing
These cupcakes freeze wonderfully. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag or container. They can stay frozen for up to 3 months, making them perfect for prepping in advance for events or cravings.
Reheating
To enjoy thawed cupcakes at their best, let them come to room temperature first. If you prefer a warm cupcake, heat in the microwave for 10-15 seconds, just enough to reintroduce that fresh-baked feeling without drying them out.
FAQs
Can I use frozen strawberries and mango for this recipe?
Yes, you can use frozen fruit, but be sure to thaw and drain any excess moisture very well before folding it into the batter to prevent sogginess.
What frosting pairs best with this Strawberry Mango Cupcakes Recipe?
Mango buttercream or a simple cream cheese frosting works beautifully, complementing the fruity flavors without overpowering the cupcakes.
Can I make this recipe dairy-free?
Absolutely! Substitute the butter with a dairy-free margarine and use a plant-based milk such as almond or oat milk for similar results.
How long do these cupcakes stay fresh?
Stored properly at room temperature in an airtight container, these cupcakes stay fresh for about 2 days. Refrigeration can extend their life but might affect texture slightly.
Is this recipe suitable for beginners?
Definitely! The Strawberry Mango Cupcakes Recipe is straightforward and forgiving, perfect for bakers of all skill levels. Just follow the steps, and you’ll have a delicious treat in no time.
Final Thoughts
Baking the Strawberry Mango Cupcakes Recipe is such a rewarding experience knowing the delicious fresh flavors you’re bringing to the table. Their bright fruity notes paired with a tender, soft cake make these cupcakes a standout favorite whether it’s a casual snack or a special occasion dessert. Give this recipe a try and watch how quickly they disappear – your loved ones will thank you, and you might just find a new favorite to bake over and over again.
Print
Strawberry Mango Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Strawberry Mango Cupcakes, perfect for summer gatherings or a tropical treat. Made with fresh strawberries and mango, these cupcakes balance sweetness and fruitiness in every bite, topped with your favorite frosting or enjoyed plain.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Fruit
- 1/2 cup fresh strawberries (finely chopped)
- 1/2 cup fresh mango (finely chopped)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly combined and aerated.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the cupcakes.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the butter-sugar mixture, ensuring each egg is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture alternately with the whole milk to the wet mixture, beginning and ending with the flour mixture. This helps maintain a light batter without overmixing.
- Fold in Fruits: Gently fold the finely chopped strawberries and mango into the batter, distributing the fruit evenly while keeping the batter airy.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool: Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting or serving.
Notes
- For added mango flavor and sweetness, consider topping these cupcakes with a homemade mango buttercream frosting.
- If fresh fruit is unavailable, frozen strawberries and mango can be used. Be sure to thaw and drain them well to prevent excess moisture from affecting the batter.
- Ensure not to overmix the batter after adding the flour to keep cupcakes tender.
