Description
Strawberry Mango Cupcakes made with real fruit purée—bright, fruity, and irresistibly soft! These cupcakes are the perfect balance of sweet and tangy, thanks to the natural flavor of strawberries and mango. Quick to whip up, easy to customize, and beautiful to serve, they’re a tropical twist on classic cupcakes you’ll come back to again and again.
Ingredients
Ingredients:
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½ cup mango purée
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¼ cup strawberry purée
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2 large eggs
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¾ cup granulated sugar
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¼ cup unsalted butter, softened
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¼ cup milk (dairy or plant-based)
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1½ teaspoons baking powder
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¼ teaspoon salt
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1 teaspoon vanilla extract
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1 cup all-purpose flour
Instructions
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Preheat your oven to 350°F (175°C). Line a muffin pan with 12 cupcake liners.
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In a large bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes).
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Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
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Add the mango and strawberry purées. Mix until smooth and well combined—the batter will be beautifully colorful!
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In a separate bowl, whisk together the flour, baking powder, and salt.
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Gradually add the dry mixture to the wet, alternating with the milk. Stir until just combined—don’t overmix!
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Divide the batter evenly into the cupcake liners, filling each about ⅔ full.
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Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Notes
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Fresh or frozen purées work—just be sure to drain frozen fruit well before blending.
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For a zesty twist, add ½ teaspoon lemon or lime zest to the batter.
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Try topping with coconut whipped cream, cream cheese frosting, or even a swirl of mango-lime buttercream.
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Cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
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These freeze well! Wrap unfrosted cupcakes individually and store for up to 2 months.