Description
Tropical Mango Strawberry Cupcakes are soft, fluffy, and bursting with fruity flavor from real mango and strawberry purée. These vibrant cupcakes are as gorgeous as they are delicious—perfect for birthdays, picnics, or whenever you need a little tropical sunshine. Easy to make, naturally sweet, and topped with a silky strawberry buttercream, this recipe is a fruity favorite you’ll turn to again and again!
Ingredients
For the Cupcakes:
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½ cup mango purée (fresh or canned)
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2 large eggs
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¾ cup granulated sugar
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½ cup unsalted butter, softened
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¼ cup milk
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1½ teaspoons baking powder
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¼ teaspoon salt
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1 teaspoon vanilla extract
For the Strawberry Frosting:
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¼ cup fresh strawberries, puréed
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3 cups powdered sugar
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½ teaspoon vanilla extract
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¼ cup unsalted butter, softened
For Garnish (Optional):
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Fresh strawberry or mango slices
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
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Add eggs one at a time, mixing well after each. Stir in the mango purée, milk, and vanilla extract.
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In a separate bowl, whisk together baking powder and salt. Add dry ingredients to the wet mixture and stir just until combined—don’t overmix.
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Fill each cupcake liner about ⅔ full with batter.
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Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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For the frosting, beat the softened butter in a bowl until smooth. Add in the strawberry purée and vanilla, then gradually mix in the powdered sugar until fluffy and well blended.
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Once cupcakes are completely cool, frost as desired. Garnish with slices of fresh mango or strawberry for a fun tropical finish.
Notes
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To make mango purée: blend fresh mango until smooth. Canned purée also works well.
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For a thicker frosting, add more powdered sugar. For a looser consistency, mix in a splash of milk.
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Cupcakes can be stored in an airtight container at room temp for 1 day or refrigerated for up to 5 days.
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Unfrosted cupcakes can be frozen for up to 2 months.
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Frozen or thawed fruit works fine—just make sure it’s well-drained before puréeing.