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Strawberry Mango Cupcakes bring a kick of sunshine and fresh fruit taste right to your table Every time I bake them the kitchen feels like a warm, tropical breeze hits I start with that fruity mango as the base and top it with thick homemade strawberry icing These are the kind you’ll grab another before you realize it They honestly taste like a little island getaway in cupcake form
One muggy July, my daughter and I baked these together Our fingers turned pink from the strawberries and we just laughed waiting for the cakes to cool down
Luscious Ingredients
- Fresh strawberry slices or mango cubes for garnish: Top your treats with the prettiest fruit pieces you can find, super juicy is best
- Granulated sugar: Sweetens everything up but keeps those mango and berry flavors shining Look for bright, clean sugar for best results
- Mango puree: Puree ripe mango until smooth or use good canned stuff if fresh isn’t around You want that globe-trotting fruit punch
- All purpose flour: Keeps the crumb light and springy, go unbleached for best results
- Unsalted butter: Richness all through both cupcake and frosting High quality means extra flavor
- Powdered sugar: Makes the frosting fluffy and sweet Sift it if you want extra-smooth icing
- Vanilla extract: Bring out the other flavors with pure vanilla if you’ve got it
- Baking powder: Helps them lift up nice and soft Always use fresh for the best rise
- Eggs: Holds the whole batter together and keeps things moist Go for farm-fresh if you can
- Milk: Brings just the right amount of softness Whole milk is the dream here
- Fresh strawberries: Puree or mash them for that real berry vibe in the icing Pick the ripest you can find
- Salt: Boosts both the mango and strawberry so it all tastes brighter Fine sea salt works great for mixing
Step-by-Step Breakdown
- Add the Final Touches:
- After cupcakes cool down completely, generously cover with strawberry icing and pop a slice of strawberry or a chunk of mango on top for extra fun
- Whip Up Strawberry Icing:
- Beat softened butter until it's fluffy, then add powdered sugar slowly Mix in pureed strawberries and a drop of vanilla extract If the icing feels runny, toss in more sugar If it's too thick, a splash of milk or extra berry puree will fix it
- Cool Your Cupcakes:
- Once baked, move them to a wire rack and wait until they’re totally cool before frosting so things don’t melt
- Bake Your Cakes:
- Put the batter into lined cupcake tins about two-thirds full Bake at 350 F for 18-20 minutes Stick a toothpick in the center to check—if it comes out clean, they’re done
- Mix Ingredients Together:
- Slowly fold the dry mix into your wet bowl No flour lumps should be left, but don’t overdo it or you’ll get heavy cupcakes
- Wet Ingredient Party:
- Add eggs one at a time, mixing after each, then pour in mango puree, milk and vanilla Beat until your batter is smooth and glossy
- Cream Butter & Sugar:
- Beat butter and sugar till they look pale and feel fluffy, around 2 or 3 minutes That way, the crumb stays light
- Start Your Batter:
- Switch the oven to 350 degrees F Prep your cupcake pan with paper liners Mix flour, salt and baking powder together in a medium bowl
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That mango puree scent always puts me in a mood to celebrate I always sneak a taste while blending Now it’s our birthday go-to—my sister asks for these every single year
How to Store
Store cupcakes sealed at room temp for up to two days If it’s hot out, stick them in the fridge After you ice them and top with fruit, eat within three days for the freshest texture and taste Bring out of the fridge and let them warm up a bit before eating so the icing is soft
Swap Outs
No fresh mangoes? Great canned or even thawed frozen mango works fine For the topping in off months, try mixed-in strawberry jam instead of fresh—beat it smooth with butter and sugar Dairy-free? Non-dairy butter and your favorite plant milk make a great swap
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How to Serve
Just eat one straight or dress up a platter and add more fruit for parties These go great with lemonade, some iced tea or even sparkling juice Colorful and bright, they’ll look right at home at brunch or a summer gathering
Tropical Inspiration
Cakes loaded with fruit are a hit anywhere there’s sunny weather These cupcakes aren’t exactly from a classic tropical tradition, but they really show off hospitality and those happy family get-togethers With American methods, you get a little bit of summer cheer whenever you want
FAQs About the Recipe
- → What keeps these cupcakes so soft?
Go for ripe mango and don’t bake too long. Stir just enough so they stay light and fluffy.
- → Is it okay to use frozen fruit instead of fresh?
Absolutely, just thaw and blend the fruit before using. Let extra juices drain off so things don’t get runny.
- → How should I keep leftovers fresh?
Pop them in a tight container for up to two days on the counter, or chill to make them last longer.
- → Can strawberry frosting be made the day before?
No problem! Make it ahead, chill, and then whip it again before slathering on the cupcakes.
- → Got any tricks for bigger mango flavor?
Boost with extra mango purée or a dash of extract if you’ve got it. That’ll really make them pop.
- → Stuck without fresh strawberries?
No worries—use strawberry jam. Just cut down on sugar so things don’t get too sweet.