If you have a soft spot for bright, fruity desserts, you are in for a treat with this Strawberry Mango Cupcakes Recipe. These delightful cupcakes combine the juicy sweetness of fresh strawberries with the tropical zing of ripe mango, creating an irresistibly moist and flavorful bite every time. Perfect for summer gatherings or simply brightening up your day, this recipe brings together simple pantry staples with fresh fruit to achieve a cupcake that feels both familiar and exciting. The tender crumb and vibrant fruit bits tucked inside make these cupcakes a standout that everyone will love.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays a crucial role in the success of these cupcakes. From the basic structure provided by the flour to the natural sweetness and moisture from the fresh strawberries and mango, every component works in harmony to create a balanced and delicious treat.
- 1 1/2 cups all-purpose flour: Provides the perfect light yet sturdy base for your cupcakes.
- 1 1/2 teaspoons baking powder: Helps the cupcakes rise beautifully and become fluffy.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering the sweetness.
- 1/2 cup unsalted butter (softened): Adds moisture and richness for that tender crumb texture.
- 3/4 cup granulated sugar: Sweetens the batter and helps with the golden color.
- 2 large eggs: Bind the ingredients and give structure to the cupcakes.
- 1 teaspoon vanilla extract: Lifts the flavor profile with warm, familiar notes.
- 1/2 cup whole milk: Moisturizes the batter while adding depth.
- 1/2 cup fresh strawberries (finely chopped): Bursts of juicy, vibrant red sweetness throughout.
- 1/2 cup fresh mango (finely chopped): Offers tropical brightness and a luscious texture contrast.
How to Make Strawberry Mango Cupcakes Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C), which ensures it’s hot and ready to bake those cupcakes to perfection. Line a 12-cup muffin pan with cupcake liners to make removal easy and cleanup a breeze. In a medium bowl, whisk together the flour, baking powder, and salt. This dry mixture is your foundation and is crucial for the cupcakes’ rise and texture.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter with the granulated sugar until the mixture becomes light in color and fluffy in texture. This step is key because properly creaming allows air to get incorporated, producing cupcakes that are wonderfully tender inside.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, making sure each is fully combined before adding the next. Then pour in the vanilla extract, which will add that warm, comforting flavor that complements the fruity notes perfectly.
Step 4: Combine Wet and Dry Ingredients
Now comes the gentle part: gradually add the dry ingredients alternating with the milk, starting and ending with the flour mixture. This careful mixing keeps the batter light and avoids overworking the flour, which could make the cupcakes dense.
Step 5: Fold in Fresh Fruit
Gently fold in the finely chopped strawberries and mango. This adds texture and juicy bursts of tropical sweetness within every bite, making the cupcakes not just tasty but visually appealing with flecks of fruit throughout.
Step 6: Bake Your Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes have a beautiful golden top. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely, ensuring they stay moist and fluffy.
How to Serve Strawberry Mango Cupcakes Recipe
Garnishes
A simple dusting of powdered sugar over the cooled cupcakes adds a delicate sweetness and charming finish. For an extra special touch, a dollop of mango buttercream or whipped cream can highlight the tropical flavors beautifully. Fresh slices of strawberry or mango on top bring color and freshness.
Side Dishes
These cupcakes are a fantastic dessert on their own, but pairing them with light sides like a crisp green salad or a refreshing fruit salad can be wonderful for a summer party. A scoop of vanilla or coconut ice cream alongside complements the fruity toppings and adds a creamy coolness.
Creative Ways to Present
Serve your Strawberry Mango Cupcakes Recipe arranged on a pretty tiered stand for an inviting display at brunch or tea time. You can also place them in individual cupcake boxes for gifting or celebrations. For a creative twist, try hollowing out the cupcakes slightly and filling them with passionfruit curd or mascarpone for a surprise burst of flavor.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your cupcakes in an airtight container at room temperature for up to two days. This will keep them moist and soft while preserving the fresh fruit flavors. If your kitchen is particularly warm, refrigerate but bring them to room temperature before serving.
Freezing
You can freeze the unfrosted cupcakes by wrapping each individually in plastic wrap and placing them in a freezer-safe bag or container. They will keep well for up to three months. Thaw overnight in the refrigerator and bring to room temperature before frosting or serving.
Reheating
To enjoy a cupcake fresh from the oven feel, warm your cupcake in the microwave for about 10 seconds. This revives the softness and enhances the luscious fruit aroma, making every bite simply delightful.
FAQs
Can I use frozen fruit for this Strawberry Mango Cupcakes Recipe?
Yes, frozen strawberries and mango can work well if fresh fruit isn’t available. Just be sure to thaw them completely and drain any extra moisture before folding into the batter to avoid sogginess.
What frosting pairs best with Strawberry Mango Cupcakes Recipe?
A mango buttercream or cream cheese frosting complements these cupcakes beautifully by adding a creamy, sweet layer that enhances the tropical fruit flavors without overpowering them.
Can I make these cupcakes gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup. Keep an eye on the texture and baking time, as gluten-free flours can sometimes affect the crumb.
How do I prevent the fruit from sinking to the bottom?
Tossing the chopped strawberries and mango in a little flour before folding them into the batter helps keep the fruit suspended evenly throughout the cupcakes.
Are these cupcakes suitable for kids?
Absolutely! With their natural fruit sweetness and soft crumb, these cupcakes make an excellent treat for kids’ parties or family dessert time. Plus, the fresh fruit adds a bit of nutritious goodness.
Final Thoughts
I truly hope you give this Strawberry Mango Cupcakes Recipe a whirl because it brings such joy with every bite. Bursting with fresh fruity flavors and having that perfect light texture, these cupcakes feel like sunshine on a plate. Whether you’re baking for friends, family, or a special occasion, these delightful cupcakes are sure to make your day a little brighter and sweeter.
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, a perfect balance of sweet tropical mango and fresh strawberries baked into a soft, fluffy cupcake. Ideal for summer gatherings or anytime you crave a fruity dessert treat.
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
Fruits
- 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) and line a 12-cup muffin pan with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring they are well combined to evenly distribute the leavening agents.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer or by hand until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture alternately with the whole milk, starting and ending with the flour mixture. Mix just until combined to avoid overworking the batter.
- Fold in Fruits: Gently fold in the chopped fresh strawberries and mango, distributing them evenly without breaking down the fruit pieces.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Before Frosting: Allow the cupcakes to cool in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely before applying any frosting.
Notes
- For an enhanced mango flavor, top the cupcakes with a mango buttercream frosting.
- Frozen fruit can be used if fresh is not available, but be sure to drain any excess moisture to prevent soggy cupcakes.
