Description
These Strawberry Mango Cupcakes are a delightful blend of fresh fruit flavors baked into moist, tender cupcakes topped with a luscious mango buttercream frosting. Perfect for spring and summer gatherings, these cupcakes combine the sweetness of strawberries and mango with a creamy, tropical frosting for a refreshing and colorful treat.
Ingredients
Scale
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1/4 cup dairy-free milk or regular milk
- 1 tsp vanilla extract
- 1/2 cup finely chopped fresh strawberries
- 1/3 cup finely diced fresh mango
For the Mango Buttercream:
- 1/2 cup unsalted butter or plant-based butter, softened
- 2 cups powdered sugar
- 2–3 tbsp mango purée (fresh or canned)
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a cupcake tin by lining it with 12 cupcake liners to ensure easy removal after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Mix wet ingredients: In a large bowl, combine the granulated sugar, vegetable oil, unsweetened applesauce, dairy-free or regular milk, and vanilla extract. Mix well until the mixture is smooth and fully blended.
- Combine ingredients: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing to keep the cupcakes tender.
- Add fruit: Stir in the finely chopped fresh strawberries and diced fresh mango until they are evenly distributed in the batter.
- Bake: Evenly divide the batter among the 12 prepared cupcake liners. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting.
- Make mango buttercream: Beat the softened butter in a bowl until creamy. Gradually add the powdered sugar while continuing to beat until fully incorporated. Add the mango purée, vanilla extract, and a pinch of salt, then beat the mixture until smooth, fluffy, and spreadable.
- Frost cupcakes: Once the cupcakes are completely cool, frost them with the mango buttercream by piping or spreading it on top. Optionally, garnish with additional fresh fruit pieces for an extra burst of flavor and decoration.
Notes
- Ensure the cupcakes are fully cooled before frosting to prevent the buttercream from melting.
- You can substitute mango purée with fresh mango blended if canned is unavailable.
- Use plant-based butter and dairy-free milk to keep the recipe vegan.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Let refrigerated cupcakes come to room temperature before serving for best flavor.
