Strawberry Mango Cupcakes are soft, fruity, and full of bright flavor. The sweetness of ripe strawberries mixed with juicy mango creates cupcakes that taste fresh, light, and perfect for spring or summer. These cupcakes are easy to make, colorful, and great for parties, birthdays, or anytime you want a tropical-style dessert.
Why You’ll Love This Recipe
These cupcakes are soft, moist, and full of real fruit flavor. The strawberry and mango combination is sweet but refreshing, not heavy. They also look beautiful with natural color and need no food coloring.
Ingredients
For the cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup milk
- ½ cup strawberry puree (fresh or frozen strawberries blended)
- ½ cup mango puree (fresh or frozen mango blended)
- 1 teaspoon vanilla extract
For the frosting: - 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2½–3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry or mango puree (optional for flavor and color)
Preparation Steps
Step 1: Prepare the Batter
Preheat oven to 350°F (175°C) and line a cupcake pan with liners. In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in milk and vanilla.
Step 2: Add the Fruit
Divide the batter evenly into two bowls. Mix strawberry puree into one bowl and mango puree into the other. Gently swirl the two batters together in each cupcake liner for a marbled look, filling liners about ⅔ full.
Step 3: Bake
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
Step 4: Make the Frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until fluffy. Mix in fruit puree if using. Frost cooled cupcakes using a piping bag or spoon.
Variations
- Use only strawberry or only mango for a single-flavor cupcake
- Add diced fresh fruit on top for garnish
- Use whipped cream instead of cream cheese frosting
- Add a coconut frosting for a tropical twist
- Fill cupcakes with mango or strawberry jam
Cooking Notes
- Use ripe fruit for the best natural sweetness
- Do not overmix the batter or cupcakes may be dense
- Make sure cupcakes are fully cooled before frosting
- Adjust frosting sweetness by adding powdered sugar slowly
- Fruit puree should be thick, not watery
Serving Suggestions
- Serve chilled or at room temperature
- Garnish with fresh strawberry slices or mango cubes
- Perfect for baby showers, summer parties, and birthdays
- Pair with iced tea, lemonade, or fruit punch
- Display on a cupcake stand for a colorful dessert table
Tips
- Line the pan well to prevent sticking
- Use room-temperature ingredients for smooth batter
- Swirl gently for a clean marble effect
- Store cupcakes in the fridge if using cream cheese frosting
- Best eaten within 2 days for fresh flavor
Prep Time / Cooking Time / Total Time
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Nutritional Information (Approx.)
- Calories: 280 per cupcake
- Carbohydrates: 36g
- Fat: 14g
- Protein: 4g
FAQs
Can I use frozen fruit?
Yes, thaw and drain well before blending.
Can I make these ahead?
Yes, bake one day ahead and frost before serving.
Do these need refrigeration?
Yes, because of the cream cheese frosting.
Conclusion
Strawberry Mango Cupcakes are fruity, soft, and full of fresh flavor. They are easy to make, beautiful to serve, and always a crowd favorite. This recipe is perfect when you want something sweet, colorful, and refreshing.