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Ultimate Mango Strawberry Cupcakes Recipe (Easy) 1

mango strawberry cupcakes
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⭐⭐⭐⭐⭐ 4.9 from 47 votes
Nothing says summer quite like the tropical combination of sweet mango and juicy strawberries! These mango strawberry cupcakes are about to become your new obsession..

Ingredients

Scale

For the Cupcakes:

  • 2½ cups (315g) all-purpose flour
  • 1¾ cups (350g) granulated sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ½ cup (115g) unsalted butter, room temperature
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • ⅓ cup (75ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • ½ cup fresh mango puree (from about 1 large mango)
  • ½ cup fresh strawberry puree (from about 8 strawberries)
  • 2 tablespoons sour cream

For the Frosting:

  • 1 cup (225g) unsalted butter, room temperature
  • 8 oz (225g) cream cheese, room temperature
  • 4 cups (480g) powdered sugar, sifted
  • ¼ cup mango puree
  • ¼ cup strawberry puree
  • 1 teaspoon vanilla extract
  • Pinch of salt

For Decoration:

  • Fresh mango slices
  • Fresh strawberry halves
  • Lime zest (optional)
  • Toasted coconut flakes (optional)

Instructions

Make the Cupcakes:

  1. Prep your workspace: Preheat oven to 350°F (175°C). Line 18 cupcake cups with paper liners.
  2. Prepare fruit purees: Blend mango chunks until completely smooth. Strain through fine-mesh sieve. Repeat with strawberries. Set aside to reach room temperature.
  3. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
  4. Cream butter: Add softened butter to dry ingredients. Mix on low speed until mixture resembles coarse sand.
  5. Combine wet ingredients: In separate bowl, whisk together eggs, milk, oil, vanilla, mango puree, strawberry puree, and sour cream.
  6. Combine everything: Add wet ingredients to flour mixture. Mix on medium speed for 2 minutes until smooth and well combined.
  7. Fill and bake: Divide batter evenly among cupcake liners (about ⅔ full). Bake 20-22 minutes until toothpick comes out with few moist crumbs.
  8. Cool completely: Let cool in pan 10 minutes, then transfer to wire rack. Cool completely before frosting.

Make the Frosting:

  1. Cream butter and cream cheese: Beat until light and fluffy, about 3 minutes.
  2. Add powdered sugar: Gradually add powdered sugar, beating until smooth.
  3. Add fruit and vanilla: Mix in mango puree, strawberry puree, vanilla, and salt. Beat until perfectly combined.
  4. Adjust consistency: If too thick, add 1 tablespoon milk. If too thin, add more powdered sugar.

Assembly:

  1. Frost cupcakes: Using piping bag or offset spatula, generously frost each cupcake.
  2. Add decorations: Top with fresh mango slices, strawberry halves, and optional lime zest or coconut.
  3. Serve immediately: These are best enjoyed fresh but can be stored covered for up to 4 days.

Notes

  • Measuring fruit purees: Pack your measuring cups for accurate measurements
  • Margarita variation: Add 2 tbsp tequila to batter and 1 tbsp to frosting for adult version
  • Natural coloring: For more vibrant colors, add 1-2 drops natural food coloring to each puree
  • Altitude adjustments: Above 3,000 feet, reduce baking powder to 2 teaspoons

Nutrition

Keywords: mango and strawberry cupcakes, mango strawberry cupcakes tropical desserts summer baking fruit cupcakes, strawberry mango cupcakes, summer fruit cupcakes, tropical fruit cupcakes

Find it online: https://livelydish.com/mango-strawberry-cupcakes/