Table of Contents
introduction
This Mango Strawberry Cupcakes recipe makes soft, fruity cupcakes with a light frosting. They are bright in color and easy to bake. If you like strawberry treats, see our strawberry cake guide for more ideas on strawberry flavors.
why make this recipe
Make these cupcakes when you want a fresh and simple dessert. The mango and strawberry bring a sweet, fresh taste that most people enjoy. They look pretty and fit warm weather or party menus. You can also change the frosting color or use fresh fruit on top. For a different fruit-chocolate mix idea, check the chocolate strawberry dessert for inspiration.
how to make Mango Strawberry Cupcakes
Follow the steps below to make the batter and bake the cupcakes. Mix, split, add fruit purees, and bake. After cupcakes cool, make a smooth buttercream and frost them. Keep the batter light by not overmixing. For a frosting twist, try a cream cheese approach from another recipe like the honey peach cream cheese cupcakes page.
Ingredients :
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 cup fresh mango puree
- 1/2 cup strawberry puree
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened (for frosting)
- 2 tablespoons milk (for frosting)
- Food coloring (optional)
Directions :
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter in half. Mix mango puree into one half and strawberry puree into the other.
- Alternate spooning the mango and strawberry batters into the cupcake liners, creating a swirl effect.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cooling completely on a wire rack.
- For the frosting, beat together the softened butter and powdered sugar until smooth. Add milk to achieve desired consistency.
- Add food coloring if wanted, and frost cupcakes once cooled.
how to serve Mango Strawberry Cupcakes
Serve these cupcakes at room temperature. Top with extra small fruit pieces or a light dusting of powdered sugar. Place them on a flat plate or a cake stand for a nice look. They also go well with tea or cold milk.
how to store Mango Strawberry Cupcakes
Keep cupcakes in an airtight container. Store at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days. If you refrigerate, let them sit at room temperature 20 minutes before serving for best taste.
tips to make Mango Strawberry Cupcakes
- Use ripe mangoes and ripe strawberries for best puree flavor.
- Puree fruit well and strain if it has large seeds.
- Do not overmix the batter; mix until just combined.
- Fill cupcake liners two-thirds full to leave room for rising.
- Cool cupcakes completely before frosting to avoid melting the icing.
variation (if any)
- Swap the buttercream for cream cheese frosting for a tangy taste.
- Add a small cube of fruit in the center before baking for a surprise.
- Use canned fruit puree if fresh fruit is not available, but reduce added sugar if the puree is sweet.
FAQs
Q: Can I use frozen fruit for the purees?
A: Yes. Thaw and drain excess water, then blend to a smooth puree.
Q: Can I make the batter ahead of time?
A: You can mix the dry and wet parts separately and combine before baking. Do not add fruit puree until ready to bake.
Q: How do I fix thin frosting?
A: Add more powdered sugar a tablespoon at a time until it thickens.
Q: Can I freeze the cupcakes?
A: Yes. Freeze unfrosted cupcakes in a freezer bag for up to 2 months. Thaw before frosting.
Q: Can I reduce sugar in the recipe?
A: You can lower sugar a bit, but texture and rise may change. Taste the batter and adjust carefully.
Mango Strawberry Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter in half. Mix mango puree into one half and strawberry puree into the other.
- Alternate spooning the mango and strawberry batters into the cupcake liners, creating a swirl effect.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cooling completely on a wire rack.
- For the frosting, beat together the softened butter and powdered sugar until smooth. Add milk to achieve desired consistency.
- Add food coloring if desired, and frost cupcakes once cooled.
