Tropical Mango Strawberry Cupcakes: A Fruity, Fluffy Delight

Thank you so much for being here. It means the world that you’re taking a moment from your day to read and try one of my favorite recipes—Tropical Mango Strawberry Cupcakes. These cupcakes are more than just a sweet treat. They’re a colorful expression of summer, joy, and the simple pleasures that fruit-forward baking can bring into our lives.

In this post, I’m thrilled to walk you through every part of this delightful recipe. From the ingredients to the baking techniques, from flavor notes to creative pairings, you’ll leave with not only the full how-to, but also the confidence to make these cupcakes your own. Whether you’re hosting a summer birthday party, planning a festive brunch, or simply craving something special, this cupcake recipe is one you’ll want to bookmark.

What Are Tropical Mango Strawberry Cupcakes?

Tropical Mango Strawberry Cupcakes are a dessert that brings the tropics right to your kitchen. The base is a light, buttery cupcake infused with mango purée—smooth, naturally sweet, and oh-so-moist. On top is a swirl of strawberry buttercream frosting, made with fresh strawberry purée, not extracts or artificial colors. The result is a soft, fruity, and absolutely dreamy cupcake that tastes like sunshine in dessert form.

They’re easy to make, visually beautiful, and full of bright, fresh flavor. This recipe is proof that baking with fruit doesn’t have to be complicated to be impressive.

Why You’ll Love These Cupcakes

Here’s why these cupcakes are sure to become a favorite:

• Made with real mango and strawberry, so every bite bursts with fruit-forward flavor.
• The cupcake base is incredibly moist and fluffy, with no dry crumbs in sight.
• The strawberry buttercream is light and sweet, with a natural pink hue.
• This recipe is great for parties, potlucks, or just because you need a tropical pick-me-up.
• You can customize it easily with different fruits or dietary swaps.
• They store well, freeze beautifully, and still taste incredible days later.

What Do They Taste Like?

Imagine a mango smoothie turned into cake: velvety, slightly floral, naturally sweet, and gently buttery. Then top that with a silky, fresh strawberry frosting that’s not overpoweringly sugary but still satisfyingly decadent. The mango brings depth and body to the cupcake, while the strawberry adds brightness and contrast in the frosting.

The two fruits complement each other in a way that’s almost addictive. You taste both clearly, yet they’re balanced by the creaminess of the butter and the subtle hint of vanilla. These are not just fruit-flavored cupcakes—they’re fruit-filled cupcakes in every sense.

Benefits of Baking These Cupcakes

Beyond the delicious flavor, these cupcakes offer some practical perks:

• Seasonal flexibility – Great way to use summer fruits, but also works with frozen fruit in winter.
• Crowd-pleasing – These are a hit with both kids and adults.
• Easy to transport – Perfect for picnics, bake sales, or lunchbox surprises.
• No fancy equipment needed – Basic tools will do the trick.
• Customizable – Easily adapted to dietary needs or personal taste.

Ingredients

For the Mango Cupcakes:

• ½ cup mango purée (from fresh or canned mango)
• 2 large eggs
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• ¼ cup milk
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

For the Strawberry Buttercream Frosting:

• ¼ cup fresh strawberries, puréed
• 3 cups powdered sugar
• ½ teaspoon vanilla extract
• ¼ cup unsalted butter, softened

Optional Garnish:

• Slices of fresh mango or strawberry for topping

Kitchen Tools You’ll Need

• Muffin tin (standard 12-cup)
• Paper cupcake liners
• Mixing bowls (one large, one medium)
• Electric hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Blender or food processor (to purée the fruit)
• Cooling rack
• Piping bag and decorative tip (optional, but great for presentation)

Ingredient Substitutions and Additions

One of the things I love most about this recipe is how easy it is to tweak:

• No mango? Use peach, papaya, or apricot purée.
• Strawberries not in season? Frozen berries work just fine—just thaw and drain excess liquid before puréeing.
• Make it dairy-free – Use plant-based butter and milk alternatives (like oat or almond milk).
• Make it egg-free – Swap in flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water = 1 egg).
• Want some crunch? Add shredded coconut or chopped macadamia nuts to the batter.
• Add zest – A little lime or lemon zest in the batter can brighten up the mango even more.

Step-by-Step Instructions

Step 1: Preheat the Oven and Line the Pan

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners and set aside.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together. Beat for about 2–3 minutes, until the mixture is light and fluffy.

Step 3: Add the Eggs, Mango Purée, Milk, and Vanilla

Add the eggs one at a time, beating well after each. Then pour in the mango purée, milk, and vanilla extract. Mix until smooth and well combined. The batter may look slightly curdled at this stage, which is completely normal.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the baking powder and salt. Add the dry ingredients to the wet mixture and stir gently until just incorporated. Be careful not to overmix, or your cupcakes may turn out dense.

Step 5: Fill and Bake

Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Strawberry Frosting

Purée the strawberries in a blender or food processor. In a clean mixing bowl, beat the softened butter until creamy. Add the strawberry purée and vanilla, then gradually mix in the powdered sugar, one cup at a time, until the frosting reaches your desired consistency.

If your frosting is too thin, add a little more powdered sugar. If it’s too thick, a splash of milk can loosen it up.

Step 7: Frost and Decorate

Once the cupcakes are completely cooled, frost them using a piping bag or simply spread the frosting with a spoon or offset spatula. Garnish with a slice of fresh strawberry or mango for a beautiful, fruit-forward finish.

What to Serve with These Cupcakes

These cupcakes pair beautifully with fresh and fruity drinks. Try serving them alongside one of these gorgeous mocktails for a full tropical experience:

• Cotton Candy Mocktails: Whimsical and fun, this drink complements the fruity profile of the cupcakes while adding a bit of flair.
• Loki Mocktail: With its bold flavor profile and unique twist, this makes a vibrant companion drink for your tropical dessert.
• Frozen Lake Mocktail: A sparkling winter delight that surprisingly balances the sweet fruitiness of the cupcakes with its cool and refreshing notes.

Tips for the Best Cupcakes

• Use ripe mangoes for the purée to get maximum flavor and sweetness.
• Don’t overmix the batter once the flour is added—this keeps the cupcakes tender.
• Make sure cupcakes are completely cool before frosting, or the buttercream will melt.
• For a smoother frosting, strain the strawberry purée before adding it to the butter.
• Want bakery-style swirls? Chill your frosting for 10 minutes before piping.

How to Store Mango Strawberry Cupcakes

These cupcakes store well and taste fresh even a few days later.

• At room temperature, store in an airtight container for up to 1 day.
• In the refrigerator, they will keep for 4 to 5 days. Let them come to room temperature before serving for best texture.
• You can freeze the unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge, then frost before serving.

Frequently Asked Questions

Can I use frozen mango or strawberries?
Yes! Just thaw them fully and drain any excess liquid before blending into a purée.

Can I make this recipe into a cake?
Absolutely. This batter will fill one 8-inch round cake pan. Bake at the same temperature for 25 to 30 minutes.

Can I make the frosting ahead of time?
Yes. Store in the fridge for up to 3 days. Let it come to room temperature and re-whip before using.

How do I make mango purée from fresh mangoes?
Peel and cube the mango, then blend until smooth. If you want a smoother texture, pass the purée through a fine-mesh strainer.

Final Thoughts

Tropical Mango Strawberry Cupcakes are more than just a dessert—they’re a celebration of natural fruit flavor, approachable baking, and the kind of recipes that bring joy into everyday moments. Whether you’re baking for someone special or treating yourself, this recipe is an uplifting, colorful, and delicious choice that feels as good to eat as it does to make.

The bright mango base, the pretty pink strawberry swirl on top, and the optional garnish make these cupcakes feel festive and fresh—no matter the season. I’m kicking myself for not having shot a video of these beauties when they came out of the oven!

If you try this recipe, I’d love to hear about it. Leave a review in the comments, and don’t forget to share your cupcake creations on Pinterest or Instagram. I adore seeing how you bring these recipes to life in your own kitchens.

Nutritional Information (Per Cupcake, Approximate)

• Calories: 270
• Carbohydrates: 38g
• Fat: 12g
• Saturated Fat: 7g
• Sugar: 29g
• Protein: 2g
• Sodium: 105mg
• Fiber: 1g

Nutrition may vary based on specific ingredients and portion sizes.

Looking for more fruity recipes to pair with your cupcakes? Try these delicious mocktails next:

• Cotton Candy Mocktails
• Loki Mocktail
• Frozen Lake Mocktail – Sparkling Winter Delight

Let’s keep the tropical vibes going—happy baking!

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