If you are craving a bright, sweet treat that feels like sunshine in every bite, this Strawberry Mango Cupcakes Recipe is an absolute gem you need in your baking rotation. Bursting with juicy bits of fresh strawberries and mango, these cupcakes combine the perfect balance of fruity freshness and tender crumb. Light yet indulgent, they bring a delightful twist to classic cupcakes, making every bite a celebration of summer flavors. Whether you’re surprising loved ones or treating yourself, these strawberry mango cupcakes are sure to become a fast favorite.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, wholesome ingredients that work harmoniously to create moist, flavorful cupcakes with vibrant color and texture. Each component, from the buttery richness to the fresh fruit, plays a crucial role in making this recipe shine.
- 1 1/2 cups all-purpose flour: The structural backbone that gives the cupcakes their perfect tender crumb.
- 1 1/2 teaspoons baking powder: Helps the cupcakes rise beautifully, ensuring a light and fluffy texture.
- 1/4 teaspoon salt: Enhances all the flavors, balancing the sweetness perfectly.
- 1/2 cup unsalted butter, softened: Adds rich moisture and a melt-in-your-mouth softness to every bite.
- 3/4 cup granulated sugar: Sweetens the cupcakes just right, complementing the natural fruit flavors.
- 2 large eggs: Binds everything together and contributes to the cupcake’s tender crumb and structure.
- 1 teaspoon vanilla extract: Brings warmth and depth to the overall flavor profile.
- 1/2 cup whole milk: Adds moisture and helps create a smooth, silky batter.
- 1/2 cup fresh strawberries, finely chopped: Offers bursts of juicy sweetness and that irresistible fresh berry flavor.
- 1/2 cup fresh mango, finely chopped: Brings a tropical, luscious sweetness and a pop of golden color.
How to Make Strawberry Mango Cupcakes Recipe
Step 1: Prepare Your Oven and Ingredients
Before diving in, preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. This quick setup ensures your cupcakes bake evenly and come out perfectly every time.
Step 2: Combine Dry Ingredients
Whisk together the flour, baking powder, and salt in a medium bowl. This step is essential to evenly distribute the leavening agent and seasoning so that your cupcakes rise nicely with balanced flavor.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar until the mixture turns light and fluffy. This process incorporates air, which helps give the cupcakes their soft texture and tenderness.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Follow with the vanilla extract for that lovely fragrant note that rounds out the flavor beautifully.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk—start and finish with the flour mixture. This alternating method keeps the batter smooth, preventing it from becoming too dense or lumpy.
Step 6: Fold in the Fruit
Gently fold in the chopped strawberries and mango to disperse the juicy pieces evenly throughout the batter without breaking them down, so every cupcake is full of vibrant fruity pockets.
Step 7: Fill and Bake
Divide the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating perfectly baked cupcakes.
Step 8: Cool Completely
Let the cupcakes cool in the pan for 5 minutes, then transfer them onto a wire rack to cool completely. This step prevents sogginess and prepares them for any frosting or decorating you have in mind.
How to Serve Strawberry Mango Cupcakes Recipe
Garnishes
For a show-stopping presentation, top your cupcakes with a light mango buttercream or whipped cream frosting and add a fresh strawberry or mango slice as a garnish. A sprinkle of edible flower petals also makes for an eye-catching, elegant touch that will wow anyone lucky enough to try one.
Side Dishes
These cupcakes pair wonderfully with a refreshing iced tea, a light fruit salad, or even a scoop of vanilla bean ice cream if you want to create a more indulgent dessert plate. Their vibrant flavors cut through creamy or sweet sides to create a delicious balance.
Creative Ways to Present
Try serving Strawberry Mango Cupcakes Recipe in mini versions for a party platter or place them in pretty pastel liners with matching decorations for special occasions. You can even turn the leftover batter into a layered trifle by crumbling the cupcakes and layering them with whipped cream and fresh fruits in clear glasses for a stunning dessert parfait.
Make Ahead and Storage
Storing Leftovers
You can store leftover cupcakes in an airtight container at room temperature for up to two days or keep them refrigerated for up to four days, ensuring they stay moist and flavorful. Just remember to bring refrigerated cupcakes to room temperature before serving for the best texture.
Freezing
Strawberry Mango Cupcakes Recipe freezes beautifully. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to three months. When you’re ready to enjoy, thaw overnight in the fridge for optimal freshness.
Reheating
To revive the fresh-baked softness, warm cupcakes in the microwave for about 10 to 15 seconds. Avoid overheating to prevent drying out—warm just enough to regain that freshly baked feel without melting the frosting if you’ve added any.
FAQs
Can I use frozen strawberries and mango instead of fresh?
Yes, frozen fruit can be used in this Strawberry Mango Cupcakes Recipe. Just make sure to thaw and drain any excess moisture before folding them into the batter to avoid soggy cupcakes.
What frosting pairs best with these cupcakes?
Mango buttercream complements the fruity flavors perfectly, but cream cheese frosting or a simple vanilla buttercream also work beautifully if you want a more classic taste experience.
Can I make these cupcakes gluten-free?
To make these cupcakes gluten-free, substitute the all-purpose flour with a gluten-free baking blend, making sure it includes xanthan gum for structure. The texture might be slightly different but still delicious!
How long do Strawberry Mango Cupcakes last?
Freshly baked cupcakes are best enjoyed within two days at room temperature or up to four days when refrigerated. After that, they may start to lose moisture and freshness.
Is it possible to double the recipe?
Absolutely! Just double all ingredients and bake in two pans, making sure to rotate pans halfway through baking for even cooking. Keep an eye on baking time as it may vary slightly.
Final Thoughts
Bringing homemade sweetness and tropical flair to your kitchen, this Strawberry Mango Cupcakes Recipe is the perfect way to celebrate fruit in a light, delicious dessert. Whether it’s a sunny afternoon treat or a festive occasion, these cupcakes bring warmth, color, and happiness to any table. Don’t hesitate to dive in and enjoy making these bright little delights that everyone will adore.
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, blending the sweetness of fresh strawberries and tropical mangoes into a classic vanilla cupcake. Perfect as a refreshing summer dessert or a fruity treat any time of year.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup fresh strawberries, finely chopped
- 1/2 cup fresh mango, finely chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prevent sticking and facilitate easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which incorporates air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk. Begin and end with the flour mixture, mixing just until combined to avoid overworking the batter.
- Fold in Fruits: Gently fold the finely chopped fresh strawberries and mango into the batter to evenly distribute the fruit without breaking their texture.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising without overflow.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Let the cupcakes cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before frosting or serving.
Notes
- For an enhanced mango flavor, top the cupcakes with mango buttercream frosting.
- You can use frozen strawberries and mango if fresh produce is unavailable, but be sure to drain any excess moisture to prevent soggy batter.
