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Mango Strawberry Cupcakes

Delight in these moist mango strawberry cupcakes featuring tropical mango and fresh strawberry flavors blended into a tender, fluffy cake topped with creamy frosting. Perfect for a refreshing dessert or sweet snack.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup pureed mango (fresh or frozen, thawed)
  • ½ cup chopped fresh strawberries
  • ½ cup buttermilk
  • For the frosting:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • ¼ cup mango puree
  • 2 tbsp strawberry puree
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  5. Mix in the mango puree until fully combined.
  6. Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
  7. Fold in the chopped strawberries gently.
  8. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow cupcakes to cool completely on a wire rack before frosting.
  11. For the frosting, beat softened butter until creamy. Gradually add powdered sugar, then blend in mango puree, strawberry puree, and vanilla extract until smooth and fluffy.
  12. Pipe or spread the frosting onto the cooled cupcakes and garnish with a small piece of strawberry or mango if desired.

Notes

For an extra burst of flavor, chill the cupcakes before serving or add a sprinkle of toasted coconut on top of the frosting.