If you’re looking for a dessert that captures the essence of summer in every bite, look no further than these Strawberry Mango Cupcakes. With bursts of ripe strawberries and juicy mango nestled in a tender, buttery crumb, these cupcakes offer vibrant color and bright, fruity flavor. Each cupcake feels like a tiny celebration—perfect for picnics, birthdays, or any day that calls for a sweet pick-me-up. They’re easy enough for a casual weeknight bake, but charming and festive enough for your next party spread!

Strawberry Mango Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Strawberry Mango Cupcakes lies in their simplicity; every ingredient is chosen for the important role it plays. From the tenderizing power of butter to the fresh punch of fruit, each element ensures your cupcakes are moist, flavorful, and absolutely irresistible.

All-purpose flour: This gives structure and lightness to your cupcakes—be sure to measure accurately for the best crumb.
Baking powder: Provides lift, so your cupcakes rise high and fluffy.
Salt: Just a touch balances the sweetness and enhances the fruit flavors.
Unsalted butter (softened): Creamed with sugar, it makes the cupcakes rich and tender.
Granulated sugar: Adds sweetness and also incorporates air when beaten with the butter for a lighter texture.
Large eggs: Essential for structure and a bit of richness—be sure they’re at room temperature for easy blending.
Vanilla extract: Adds warmth and depth to the overall flavor profile.
Whole milk: Keeps the batter silky and ensures the cupcakes are moist.
Fresh mango (finely diced): Brings tropical sweetness and a splash of sunshine in every bite.
Fresh strawberries (finely chopped): Adds juicy tartness and the prettiest specks of pink to your dreamy treats.
Lemon juice: Brightens the flavor of the fruit and keeps it vibrant.
Flour (for coating fruit): Tossing the fruit in flour prevents it from sinking to the bottom of your cupcakes.
Optional extra diced fruit for garnish: Adds an eye-catching finish and doubles down on that fresh fruit flavor.

How to Make Strawberry Mango Cupcakes

Step 1: Prep Your Tools and Oven

Begin by preheating your oven to 350°F (175°C) and grabbing a 12-cup muffin tin. Line each cup with your favorite cupcake liners. This not only makes cleanup easier but gives your Strawberry Mango Cupcakes a polished, bakery-worthy look.

Step 2: Assemble Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Giving the dry ingredients a quick whisk helps ensure even distribution—no one wants a surprise salty bite or a pocket of baking powder!

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened unsalted butter with the granulated sugar until pale and fluffy. This step incorporates air, which gives your cupcakes that cloud-like texture. Don’t rush: a few extra minutes here yields ultra-light Strawberry Mango Cupcakes.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each egg is fully integrated before adding the next. Scrape down the sides of your bowl, then stir in the vanilla extract for an aromatic boost.

Step 5: Combine Wet and Dry Ingredients

Now it’s time to bring everything together: Alternate adding the flour mixture and whole milk to the butter mixture in three parts, beginning and ending with the flour. This gradual addition keeps your batter smooth and prevents overmixing, which means moist, tender cupcakes every time.

Step 6: Prepare the Fruit

Toss the diced mango and chopped strawberries with lemon juice and one tablespoon flour. This quick trick not only keeps the fruit from sinking to the bottom but also adds a welcome tang that makes your Strawberry Mango Cupcakes shine.

Step 7: Fold in the Fruit

Gently fold the prepared fruit into the cupcake batter, being careful not to overmix. You want to see beautiful specks of fruit swirling through your mixture—this means juicy, flavorful bites all the way through.

Step 8: Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Slide your pan into the oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let your Strawberry Mango Cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Frost or enjoy as-is!

How to Serve Strawberry Mango Cupcakes

Garnishes

For an extra burst of color and flavor, top your cupcakes with a swirl of strawberry or mango buttercream, then finish with a few pieces of diced fresh fruit. A sprinkle of lemon zest or a mint leaf adds a little touch of elegance, perfect for special occasions or simply treating yourself to something extra pretty.

Side Dishes

Pair these Strawberry Mango Cupcakes with a refreshing fruit salad or a scoop of classic vanilla ice cream. If you’re serving them at brunch, consider a citrusy mimosa or a berry smoothie—these flavors accentuate the cupcakes’ fresh, fruity notes without overwhelming their delicate crumb.

Creative Ways to Present

Bring out your inner party planner! Arrange the cupcakes on a tiered dessert stand, or nestle each into a tulip-shaped liner for a garden party vibe. Or, create a cupcake board with assorted fresh fruit, edible flowers, and tiny serving forks for a beautiful, help-yourself treat station at your next get-together.

Make Ahead and Storage

Storing Leftovers

Strawberry Mango Cupcakes keep wonderfully for a few days when stored in an airtight container at room temperature. If your kitchen is particularly warm, stash them in the fridge—just be sure to bring them back to room temperature before serving for the best texture and taste.

Freezing

If you’d like to save cupcakes for later, freeze unfrosted Strawberry Mango Cupcakes individually wrapped in plastic, then store them in a zip-top freezer bag. They’ll keep beautifully for up to 2 months—when a cupcake craving strikes, you’ll be prepared!

Reheating

For that fresh-from-the-oven taste, thaw frozen cupcakes overnight in the fridge, then let them come to room temperature before enjoying. If you prefer them slightly warm, give them a quick 5–10 second zap in the microwave (before frosting or garnishing) for a just-baked feel.

FAQs

Can I use frozen fruit instead of fresh for Strawberry Mango Cupcakes?

Absolutely! If you can’t find fresh mango or strawberries, just make sure to thaw and drain the fruit well before using. Patting the fruit dry helps prevent excess moisture, so your cupcakes won’t end up soggy.

What frosting pairs best with Strawberry Mango Cupcakes?

A classic vanilla buttercream or a light cream cheese frosting works beautifully, but for a real summer feast, try a mango or strawberry buttercream. The fruit-based frosting amplifies the cupcake’s natural flavors for a double dose of fruity goodness.

How do I prevent fruit from sinking to the bottom?

Toss your diced mango and strawberries in a tablespoon of flour before folding them into the batter. This simple trick helps suspend the fruit evenly throughout each cupcake.

Can I make mini cupcakes with this recipe?

Yes! Just use a mini muffin tin and adjust the bake time to about 10–12 minutes. Keep an eye on them and test with a toothpick—they bake up faster, but are just as delightful.

Are Strawberry Mango Cupcakes suitable for special diets?

These cupcakes are naturally vegetarian. For dairy-free or vegan adaptations, use your favorite plant-based butter and milk alternatives, plus an egg replacer. The result will still be colorful, fruity, and absolutely delicious.

Final Thoughts

Whether you’re whipping up a dozen for a celebration or just looking to brighten your day, Strawberry Mango Cupcakes never fail to deliver a burst of sunshine and sweetness. Give this recipe a try—you’re bound to fall in love with their fresh, tropical twist!

Strawberry Mango Cupcakes Recipe

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4.6 from 19 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

These Strawberry Mango Cupcakes are a delightful treat bursting with fresh fruit flavors. The combination of sweet strawberries and juicy mangoes creates a moist and flavorful cupcake that is perfect for any occasion.

Ingredients

Scale

Dry Ingredients:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt

Wet Ingredients:

½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk

Fruit Mix-ins:

½ cup finely diced fresh mango
½ cup finely chopped fresh strawberries
1 tablespoon lemon juice
1 tablespoon flour (to coat fruit)
Optional: extra diced fruit for garnish

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Mix Wet Ingredients: In a large bowl, cream the butter and sugar, then beat in the eggs one at a time. Mix in the vanilla extract.
Combine Ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with the milk. Toss the diced mango and strawberries with flour and lemon juice, then fold into the batter.
Bake: Divide the batter into cupcake liners and bake for 18–22 minutes until a toothpick comes out clean.
Cool and Frost: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.