These Strawberry Mango Cupcakes are a delightful treat that can brighten any occasion. Their moist vanilla base is packed with fresh strawberry and mango chunks, making them a vibrant dessert option. The silky fruit-infused frosting adds the perfect touch of sweetness and tang. These cupcakes are ideal for summer parties, birthdays, or just a sweet indulgence at home.
Why You’ll Love This Recipe
- Delicious Flavor Combination: The mix of strawberries and mango gives these cupcakes a refreshing tropical taste.
- Easy to Make: With simple ingredients and straightforward steps, anyone can whip these up in no time.
- Customizable Frosting: You can easily adjust the frosting flavors by experimenting with different fruit purees.
- Perfect for Any Occasion: Whether it’s a picnic or a birthday party, these cupcakes are sure to impress guests.
- Great for Kids: Both fun to make and eat, kids will love helping out in the kitchen with this recipe.
Tools and Preparation
Before you begin baking your Strawberry Mango Cupcakes, gather the necessary tools to ensure a smooth process.
Essential Tools and Equipment
- Muffin tin
- Paper cupcake liners
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
Importance of Each Tool
- Muffin tin: Provides the perfect shape for your cupcakes, ensuring they bake evenly.
- Electric mixer: Saves time and effort when creaming butter and sugar, leading to better texture in your cupcakes.
- Spatula: Helps gently fold in fruits without breaking them down too much.
Ingredients
These cupcakes combine moist vanilla batter with vibrant strawberry and mango chunks, finished with a silky fruit-infused frosting that delivers a perfect balance of sweetness and tang in every bite.
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup sour cream
- 1/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup fresh strawberries, finely chopped
- 1/2 cup mango, finely chopped
- 1/4 tsp orange zest (optional)
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup mango puree
- 1/4 cup strawberry puree
- 1 tsp vanilla extract
- Pinch of salt
How to Make Strawberry Mango Cupcakes
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
Step 2: Prepare Dry Ingredients
In a medium bowl, whisk together the following:
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Set this mixture aside for later use.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together:
1/4 cup unsalted butter (softened)
1/2 cup granulated sugar
Beat until light and fluffy for about 3 minutes.
Step 4: Add Eggs and Vanilla
Add two large eggs one at a time, mixing well after each addition. Stir in:
1 tsp vanilla extract
Step 5: Combine Mixtures
Alternate adding the dry flour mixture and:
1/4 cup milk
Start and end with the flour mixture. Mix until just combined.
Step 6: Fold in Fruits
Gently fold in:
1/2 cup fresh strawberries (finely chopped)
1/2 cup mango (finely chopped)
If using, add:
1/4 tsp orange zest
Step 7: Fill Muffin Tins
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 8: Bake Cupcakes
Bake in your preheated oven for about:
18–20 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Cool Cupcakes
Allow the cupcakes to cool in the tin for about:
5 minutes before transferring them to a wire rack to cool completely.
Step 10: Make Frosting
In a large bowl, beat:
1/2 cup unsalted butter (softened)
Once creamy, gradually add:
2 cups powdered sugar
Mix well after each addition. Then add:
1/4 cup mango puree
1/4 cup strawberry puree
1 tsp vanilla extract
And finish with a pinch of salt. Beat until smooth and fluffy.
Step 11: Frost Cupcakes
Once cooled completely, pipe or spread the frosting on top of each cupcake.
Step 12: Garnish
Optionally garnish with additional chopped strawberries or mango pieces before serving. Enjoy your delicious Strawberry Mango Cupcakes!
How to Serve Strawberry Mango Cupcakes
Serving Strawberry Mango Cupcakes can elevate any gathering or celebration. These fruity delights are perfect for summer parties, birthdays, or simply a sweet treat at home.
Pair with Fresh Fruit
- Serve alongside extra slices of fresh strawberries and mango for a colorful presentation that enhances the tropical theme.
Add Ice Cream
- A scoop of vanilla or coconut ice cream complements the flavors of the cupcakes perfectly, creating a delightful dessert experience.
Create a Dessert Platter
- Arrange the cupcakes on a large platter with other desserts, like cookies and brownies, for a tempting variety that guests will love.
Drizzle with Sauce
- A drizzle of mango or strawberry sauce on top adds an extra layer of flavor and makes for an eye-catching dessert.
Garnish with Mint
- Fresh mint leaves placed on top not only add color but also introduce a refreshing contrast to the sweetness of the cupcakes.
Serve with Beverages
- Pair with iced tea, lemonade, or a fruity cocktail to enhance the tropical vibe and refresh your guests.
How to Perfect Strawberry Mango Cupcakes
To ensure your Strawberry Mango Cupcakes turn out perfectly every time, follow these helpful tips.
- Use ripe fruit: Select ripe strawberries and mangos for maximum flavor and sweetness in your cupcakes.
- Don’t overmix: Mix your batter until just combined; overmixing can lead to dense cupcakes.
- Room temperature ingredients: Let your eggs, butter, and milk reach room temperature before mixing for better incorporation.
- Check doneness: Use a toothpick to test if the cupcakes are done; they should spring back when lightly pressed.
- Cool completely: Allow cupcakes to cool completely before frosting to prevent melting and ensure smooth application.
- Experiment with flavors: Feel free to add different fruits or citrus zest to customize your cupcakes further!
Best Side Dishes for Strawberry Mango Cupcakes
Strawberry Mango Cupcakes pair nicely with various side dishes that complement their fruity flavors. Here are some great options:
- Fruit Salad: A mix of seasonal fruits adds freshness and balances sweetness.
- Cheese Board: Pairing with cheeses like brie or goat cheese creates a savory contrast.
- Pasta Salad: A light pasta salad with vinaigrette enhances the tropical theme without overpowering it.
- Grilled Vegetables: Lightly grilled veggies provide a smoky flavor that pairs well with sweet desserts.
- Chocolate-Covered Strawberries: These offer an indulgent touch while keeping within the fruit theme.
- Lemon Sorbet: A refreshing sorbet cleanses the palate between bites of rich frosting.
- Mini Quiches: Savory mini quiches make for a delightful brunch pairing alongside these sweet treats.
Common Mistakes to Avoid
Baking can be tricky, especially when making delightful Strawberry Mango Cupcakes. Here are some common mistakes to watch out for:
- Neglecting ingredient temperature: Using cold ingredients can lead to uneven mixing. Always use room temperature eggs and butter for better texture.
- Overmixing the batter: Overmixing can make cupcakes tough. Mix until just combined for a light and fluffy cupcake.
- Skipping the cooling step: Frosting warm cupcakes can cause melting. Allow them to cool completely before adding frosting.
- Not measuring accurately: Inaccurate measurements can ruin your recipe. Use a kitchen scale or measuring cups for precision.
- Ignoring oven calibration: Every oven is different. Use an oven thermometer to ensure correct baking temperatures.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Enjoy within 3-5 days for best flavor.
Freezing Strawberry Mango Cupcakes
- Wrap each cupcake in plastic wrap, then place in a freezer bag.
- Best consumed within 2-3 months for optimal taste.
Reheating Strawberry Mango Cupcakes
- Oven: Preheat to 350°F (175°C). Warm cupcakes for about 10 minutes until heated through.
- Microwave: Heat individual cupcakes on medium power for about 15-20 seconds.
- Stovetop: Place cupcakes in a covered pan on low heat for a few minutes.
Frequently Asked Questions
Here are some commonly asked questions regarding Strawberry Mango Cupcakes that might help you out:
Can I use frozen fruit for Strawberry Mango Cupcakes?
Yes, you can use frozen fruit, but make sure to thaw and drain excess moisture before adding it to the batter.
How do I make the frosting more stable?
To make the frosting more stable, consider adding a tablespoon of cornstarch or using less liquid in your puree.
Can I substitute other fruits?
Absolutely! You can try using other fruits like blueberries or peaches for a unique twist on these cupcakes.
What should I do if my cupcakes sink in the middle?
Cupcakes may sink due to underbaking or too much liquid in the batter. Ensure proper measurements and baking time.
Final Thoughts
These Strawberry Mango Cupcakes are not only delicious but also versatile. The fruity flavors make them perfect for summer gatherings or any special occasion. Feel free to customize them with your favorite fruits or toppings. Give this recipe a try—you’ll be amazed at how delightful it is!
Strawberry Mango Cupcakes
Strawberry Mango Cupcakes are a delightful tropical treat that perfectly captures the essence of summer. With a moist vanilla base studded with juicy strawberry and mango chunks, these cupcakes are both vibrant and flavorful. Topped with a silky fruit-infused frosting that combines the sweetness of strawberries and the tang of mango, every bite is a refreshing indulgence. Whether for birthdays, summer parties, or just a sweet moment at home, these cupcakes are sure to impress.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup sour cream
- 1/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup fresh strawberries, finely chopped
- 1/2 cup mango, finely chopped
- 1/4 tsp orange zest (optional)
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup mango puree
- 1/4 cup strawberry puree
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy for about 3 minutes.
- Add two large eggs one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract.
- Alternate adding the dry flour mixture and 1/4 cup milk, starting and ending with the flour mixture. Mix until just combined.
- Gently fold in the chopped strawberries and mango. If using, add the orange zest.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in your preheated oven for about 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Then add the mango puree, strawberry puree, 1 tsp vanilla extract, and a pinch of salt. Beat until smooth and fluffy.
- Once the cupcakes are cooled completely, frost them generously and serve.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 14g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
