Strawberry Mango Cupcakes Recipe – A Fruity, Fluffy Delight You’ll Love

If there’s one cupcake recipe I always go back to when I want something light, tropical, and full of natural sweetness, it’s these Strawberry Mango Cupcakes. Bursting with bright berry notes and mellow mango richness, this recipe brings two juicy worlds together in every bite. They’re soft, moist, and just sweet enough to feel indulgent without going overboard. Whether you’re baking for a party, a weekend treat, or simply looking to jazz up your dessert game, this one’s a crowd-pleaser.

Now, let’s dive into why these cupcakes deserve a permanent spot in your baking rotation.

Why You’ll Fall in Love with These Strawberry Mango Cupcakes

Cupcakes can sometimes feel like a been-there-done-that dessert. But these Strawberry Mango Cupcakes are anything but boring. With the naturally vibrant flavors of fruit, these cupcakes offer a soft, spongey base infused with tropical goodness. Think smoothie meets sponge cake—and you’re halfway there.

These cupcakes are made with mango and strawberry purées, which do double duty: they infuse flavor and create a tender, almost melt-in-your-mouth texture. Plus, they’re easy to make, adaptable, and don’t require any special equipment. I’ve baked these for brunches, picnics, birthdays, and even as a mid-week “just because” treat.

Reasons to Love This Recipe

• It’s beginner-friendly and requires only basic kitchen tools.
• Uses real fruit purées for fresh, natural flavor.
• Bakes in under 25 minutes, making it a quick dessert option.
• Easily adaptable for dietary preferences.
• Great for kids and adults alike.

What They Taste Like

The flavor is where these cupcakes really shine. The mango brings in a smooth, mellow sweetness, while the strawberry adds a tart, berry-bright twist. They don’t overpower each other—they harmonize. The result is a cupcake that tastes light, slightly tangy, and tropical without needing heaps of sugar or artificial flavors.

With a soft crumb and a gently golden top, they’re delicious even unfrosted. But add a swirl of whipped frosting, and they become party-ready desserts worthy of a bakery window.

Benefits of the Recipe

• Uses fresh or frozen fruit, so it’s perfect all year round.
• Can be made ahead and frozen.
• Naturally colorful with no artificial dyes.
• You can easily scale up the recipe for larger gatherings.
• Lower in fat than traditional cupcakes, but still moist and satisfying.

Ingredients for Strawberry Mango Cupcakes

Here’s everything you need for the cupcakes:

• ½ cup mango purée
• ¼ cup strawberry purée
• 2 large eggs
• ¾ cup granulated sugar
• ¼ cup unsalted butter, softened
• ¼ cup milk (dairy or plant-based)
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour

These ingredients create a perfectly soft, moist cupcake that carries the fruit flavors beautifully without being too dense.

Tools You’ll Need

To keep things simple, this recipe only requires a few basic kitchen tools:

• Muffin pan
• Cupcake liners
• Large mixing bowl
• Medium mixing bowl
• Whisk or electric hand mixer
• Measuring cups and spoons
• Rubber spatula
• Toothpick or cake tester for doneness

If you don’t have a hand mixer, a sturdy whisk and some elbow grease will still get the job done!

Ingredient Swaps and Additions

One of the things I love most about this recipe is how flexible it is. Once you’ve nailed the basic method, you can easily customize it with a few fun twists.

Fruit substitutions
Swap the mango purée for peach or even banana purée for a slightly different flavor profile. If you don’t have fresh strawberries, frozen ones work just fine—just be sure to thaw and drain them well before blending.

Add-ins for extra texture
Add ¼ cup of chopped mango or strawberries into the batter before baking for little bursts of fruit in each bite. Shredded coconut, white chocolate chips, or a pinch of cardamom also make delicious mix-ins.

Dairy-free option
Use coconut milk or almond milk instead of dairy milk, and substitute the butter with a plant-based alternative.

Want a citrusy edge?
Add ½ teaspoon of grated lime or lemon zest to the batter for a bright, zesty flavor lift.

How to Make Strawberry Mango Cupcakes – Step-by-Step Instructions

1. Preheat and prep the pan
Start by preheating your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.

2. Cream the butter and sugar
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This can take about 2–3 minutes with a hand mixer, or slightly longer by hand.

3. Add eggs and vanilla
Crack in the eggs one at a time, mixing well after each addition. Add the vanilla extract and stir to combine.

4. Blend in fruit purées
Add the mango and strawberry purées to the mixture. Mix until the batter is evenly tinted and smooth. The batter should smell incredible at this point!

5. Mix dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.

6. Combine wet and dry
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir gently after each addition, being careful not to overmix. You want a smooth, thick batter.

7. Fill the liners and bake
Spoon the batter into the cupcake liners, filling each about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

8. Cool completely
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before adding frosting.

What to Serve With Strawberry Mango Cupcakes

These cupcakes are delicious on their own but shine even brighter when paired with complementary flavors. Here are some pairing suggestions:

Frosting ideas
A whipped cream cheese frosting or coconut whipped cream brings a creamy contrast to the fruity base. If you want to take it up a notch, try a mango-lime buttercream or strawberry mascarpone frosting.

Beverage pairings
Serve with fruity drinks like iced hibiscus tea, sparkling lemonade, or mango smoothies. For adults, a light Moscato or rosé complements the tropical flavors beautifully.

Side treats
Add them to a dessert platter with other fruit-forward treats. A great pairing? This Strawberry Crunch Cookies Recipe for a crunchy counterpart or the super nostalgic Bubblegum Ice Cream Recipe – No Eggs for an icy pop of sweetness.

Tips for Making the Perfect Cupcakes

1. Use room temperature ingredients
Eggs, butter, and milk should be at room temperature to blend smoothly and evenly.

2. Don’t overmix
Once you combine the wet and dry ingredients, stir just until there are no streaks of flour. Overmixing can lead to dense cupcakes.

3. Use good quality fruit purées
Fresh is best, but frozen purées also work well—just avoid anything with added sugar or syrup.

4. Bake immediately
Don’t let the batter sit out too long. Once mixed, get it into the oven so the baking powder can work its magic.

5. Cool completely before frosting
If you’re planning to frost these cupcakes, make sure they are fully cooled to prevent the frosting from melting.

Storage Instructions

These cupcakes store incredibly well and are even freezer-friendly, making them perfect for planning ahead.

Room temperature
Store unfrosted cupcakes in an airtight container for up to 2 days.

Refrigerated
Frosted cupcakes can be stored in the fridge for up to 5 days. Let them sit at room temperature for 15 minutes before serving to soften.

Freezing
Unfrosted cupcakes can be frozen for up to 2 months. Wrap them individually in plastic wrap and place in a freezer-safe bag. Thaw at room temperature before serving.

Frequently Asked Questions (FAQ)

Can I use canned fruit purée?
Yes, as long as it’s unsweetened and not too watery. Canned mango purée like Alphonso mango pulp works beautifully.

Can I make these gluten-free?
Definitely. Use a 1:1 gluten-free flour blend that contains xanthan gum for best results.

Can I turn these into a cake?
Yes! This batter makes an excellent 8-inch round cake. Bake for 25–30 minutes and check for doneness with a toothpick.

What kind of frosting works best?
A whipped frosting like cream cheese or mascarpone complements the light, fruity texture. Avoid heavy buttercreams unless you lighten them with fruit purée or whipped cream.

Can I use a muffin tin without liners?
Yes, just make sure to grease the pan well with butter or nonstick spray to prevent sticking.

Conclusion: Why You’ll Keep Coming Back to This Recipe

These Strawberry Mango Cupcakes are more than just a sweet treat—they’re a celebration of flavor and texture that bring summer to your kitchen any time of year. They’re tender, full of real fruit flavor, and as pretty to look at as they are to eat. Whether you serve them for brunch, bake them for birthdays, or freeze a batch for later, this is a recipe that delivers joy every time.

Craving more fun and fruity dessert ideas? Try these next:

• Bubblegum Ice Cream Recipe – No Eggs: Perfect for kids and kids-at-heart
• Strawberry Crunch Cookies Recipe: Crunchy, nostalgic, and loaded with strawberry flavor
• Cookies and Cream Ice Cream: A creamy classic that never goes out of style

Share Your Bake!

Did you try this Strawberry Mango Cupcakes recipe? I’d love to hear how it turned out for you. Leave a review below and share your cupcake creations on Pinterest. Tag me so I can see your amazing bakes and celebrate with you!

Nutritional Information (Per Cupcake, Approx.)

• Calories: 160
• Total Fat: 6g
• Saturated Fat: 3g
• Carbohydrates: 22g
• Sugar: 14g
• Protein: 2g
• Fiber: 1g

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