The strawberry mango cupcakes just scream sunshine and good vibes. With every bite, you get that juicy burst of ripe strawberries, the mellow sweetness of mango, and a soft, airy crumb that feels like biting into a tropical cloud. Finished with a silky mango buttercream on top, these cupcakes aren’t just pretty, they’re irresistible. Whether you’re planning a backyard party or simply need a pick-me-up dessert, this fruity combo always steals the show.
For more recipes, check the Strawberry Muffins, Carrot Cake Muffins, and Cinnamon Roll Muffins.
Table of contents
Why You’ll Love These Cupcakes
Let’s be honest, not all fruity cupcakes are created equal. Some are too sweet. Others taste like a smoothie got lost in a muffin tin. These? These strike the perfect balance.
They Taste Like Summer
Imagine biting into soft, airy cake bursting with real fruit, ripe strawberry pockets here, juicy mango specks there. It’s like your favorite beach drink decided to wear frosting.
Moist but Not Heavy
Thanks to applesauce and oil, you get that melt-in-your-mouth texture without the dense weight some cupcakes carry. They’re light enough for seconds (and let’s be real, probably thirds).
Customizable for Any Diet
- Dairy-free? Easy switch.
- Vegan? You’re already halfway there.
- Want to toss in blueberries or passion fruit? Do it. These cupcakes aren’t picky.
Crowd-Pleaser Vibes
Whether you’re baking for picky kids or fruit-loving adults, these cupcakes tend to vanish fast. There’s just something about that tropical combo that makes people reach for “just one more.”
Can I reduce the sugar?
Yep, within reason.
You can cut the granulated sugar in the batter by about 1–2 tablespoons without affecting the texture too much. The frosting is more sensitive, but you can balance sweetness with a bit of lime juice or salt.
Ingredients for Strawberry Mango Cupcakes
You don’t need anything fancy for these cupcakes, but each ingredient plays a role in making them irresistibly soft, fruity, and flavorful. Here’s what to gather:
Cupcake Batter Essentials
- All-purpose flour – The backbone of the cupcake. Keep it simple; no need for cake flour here.
- Baking powder & baking soda – This duo gives the cupcakes their light, airy lift.
- Salt – A tiny bit brings out all the sweet, fruity flavors.
- Sugar – Just enough to enhance the natural sweetness of the fruit.
- Vegetable oil – For that moist, tender crumb.
- Unsweetened applesauce – A sneaky moisture booster that also lightens things up.
- Milk – Use dairy or plant-based — either works beautifully.
- Vanilla extract – Adds a warm background note that pulls everything together.
- Fresh strawberries & mango – The stars. Use ripe, juicy fruit for the best results.
Mango Buttercream Must-Haves
- Butter – Regular or dairy-free. The foundation of any good buttercream.
- Powdered sugar – Makes the frosting fluffy and smooth.
- Mango purée – Adds color and tropical flair without overwhelming the frosting.
- Vanilla & salt – Balance and round out the sweetness.
Can I use frozen fruit instead of fresh?
Absolutely, but thaw and drain it first. Frozen fruit can release extra moisture, which may affect your batter’s consistency. Chop it up finely and pat it dry before mixing it in.
Instructions: Strawberry Mango Cupcakes
This is a simple, one-bowl-friendly recipe. No fancy mixer needed, just a few bowls, a whisk, and maybe some good music while you bake. Here’s how to bring these tropical beauties to life:
How to Make Strawberry Mango Cupcakes
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Combine the wet stuff: In a large bowl, whisk sugar, oil, applesauce, milk, and vanilla until smooth and emulsified.
- Blend it all: Add the dry ingredients to the wet ingredients and stir until just combined. (Lumps? Okay. Overmixing? Not okay.)
- Add the fruit: Gently fold in the strawberries and mango pieces. They’ll dot the batter like little fruit gems.
- Bake: Scoop the batter evenly into the muffin tin and bake for 18–22 minutes. A toothpick should come out clean from the center.
- Cool down: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Mango Buttercream
- Whip the butter: Beat until soft and creamy, about 2 minutes.
- Sweeten gradually: Add powdered sugar in batches, mixing well after each addition.
- Flavor it up: Stir in mango purée, vanilla, and a pinch of salt. Beat for another 1–2 minutes until smooth and fluffy. Add more purée if needed for consistency.
Decorate
- Frost cooled cupcakes using a piping bag or spatula.
- Optional: Top with a slice of mango or strawberry for extra flair.
Can I make the cupcakes or frosting ahead of time?
Yes, and you probably should if you’re planning for an event.
The cupcakes stay fresh for 2–3 days at room temperature, and you can refrigerate the frosting for up to 5 days. Just bring both to room temperature before serving or decorating.
Tips and Tricks for Strawberry Mango Cupcakes
Every good baker has a few secrets up their sleeve. These little insights will help you get the most flavor, the best texture, and let’s be honest, the most compliments.
Baking Tips for Success
- Don’t overmix: Once the dry ingredients are in, stir just until combined. Overmixing leads to dense cupcakes.
- Fruit size matters: Chop your strawberries and mango into small, even pieces. Too big and they’ll sink or create soggy spots.
- Check early: Start testing at the 18-minute mark, fruit cupcakes can go from moist to dry fast.
- Cool completely: Don’t rush to frost warm cupcakes. You’ll get melty frosting and slippery tops.
Frosting Tips
- Room temp is key: Make sure your butter (or vegan alternative) is soft but not melted for smooth, fluffy frosting.
- Sift the sugar: If your powdered sugar is clumpy, sift it for a smoother finish.
- Adjust consistency: If the frosting is too stiff, add more mango purée or a splash of milk. Too loose? More powdered sugar.
What if I don’t have mango purée?
No mango? No problem.
You can substitute with peach purée, apricot jam (thinned slightly), or even pineapple juice for a tangier twist.
Variations and Substitutions for Strawberry Mango Cupcakes
One of the joys of a good cupcake recipe is how flexible it can be. Whether you’re working with dietary needs, what’s in your fridge, or just curious to experiment, this recipe can roll with it.
Tropical Twist Ideas
- Add shredded coconut to the batter or sprinkle it on top of the frosting for a texture boost.
- Zest it up with a little lime or orange zest for an added citrus kick.
- Swap strawberries for raspberries for a tangier profile, equally delicious.
Dietary Tweaks
- Vegan-friendly: Use plant-based milk and vegan butter. Applesauce already replaces the egg, so you’re good there.
- Gluten-free: Sub in a 1:1 gluten-free baking flour blend — make sure it includes xanthan gum.
- Low sugar: Use a sugar substitute like monk fruit or erythritol in the cake (test in small batches first).
Fruit Swap Options
- No mango? Try peaches, nectarines, or canned tropical fruit cocktail (drained well).
- Frozen fruit: Thawed and dried berries work great, just watch for extra moisture.
Can I turn this into a cake?
Just adjust the baking time.
Pour the batter into a greased 8-inch round cake pan and bake for 28–32 minutes, or until a toothpick comes out clean.
Storage and Make-Ahead Options
Let’s face it, as much as we’d like to inhale all 12 cupcakes fresh from the oven, sometimes life (or your self-control) says, “Wait.” Here’s how to make them last and plan like a pro.
Storing Cupcakes
- Room temp: Keep in an airtight container for up to 2–3 days. Just make sure the frosting isn’t in direct heat or sun.
- Fridge: Store for up to a week, especially if it’s warm out. Let them come to room temperature before serving so the frosting softens back up.
Freezing Tips
- Unfrosted cupcakes: Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months.
- Frosting: Store in a separate container and freeze. Thaw overnight and re-whip if it gets too firm or separated.
- Fully frosted: You can freeze them, but they’re best enjoyed fresh. If freezing, flash-freeze first (uncovered), then wrap gently to avoid smushing the buttercream.
Can I make the batter in advance?
Sort of, but not all the way.
You can prep the dry and wet ingredients separately and combine just before baking. Once baking powder gets wet, the clock starts ticking, so wait until the last moment to mix.
Conclusion
If you’ve made it this far, chances are you’re either elbows-deep in batter or mentally planning your grocery list. Either way, these Strawberry Mango Cupcakes are more than just another dessert; they’re a little bite of sunshine, a sweet break from the usual, and proof that fruity bakes don’t have to be boring.
They’re flexible enough for last-minute gatherings, fancy enough for birthdays, and friendly enough for any diet with a few simple swaps. And let’s be real, when was the last time someone said no to a cupcake that tastes like a tropical vacation?
So go ahead, preheat that oven. The mangoes are calling, and your cupcake tray is waiting.
FAQs
Do strawberry cupcakes need to be refrigerated?
Not always, if they’re unfrosted or the frosting is stable at room temp, you’re good for 2 days in a sealed container. But if your kitchen runs hot or you’re using fresh fruit and buttercream, the fridge is safer.
How do I make cupcakes light and fluffy?
Don’t overmix the batter; stir just until the dry ingredients disappear. Room temperature ingredients help too, and a light hand with fruit additions keeps things airy instead of dense.
Should cupcakes with fruit be refrigerated?
Yes, especially after the first day. Fresh fruit can weep or spoil if left out too long. Store in the fridge and bring to room temperature before eating for the best flavor.
What’s the secret to great cupcakes?
It’s all about balance, moisture, texture, and flavor. Use quality ingredients, measure accurately (use a scale if you can), and don’t skip on things like salt and vanilla. Oh, and bake with love, cliché, but true.
Strawberry Mango Cupcakes
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk sugar, oil, applesauce, milk, and vanilla until smooth.
- Add dry ingredients to wet and mix gently until just combined.
- Fold in chopped strawberries and diced mango.
- Scoop batter into muffin tin and bake for 18–22 minutes until a toothpick comes out clean.
- Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make frosting, beat butter until creamy. Gradually add powdered sugar and mix until fluffy.
- Add mango purée, vanilla, and salt. Beat until smooth and desired consistency is reached.
- Frost completely cooled cupcakes and garnish as desired.
Notes
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