Strawberry Mango Cupcakes are a delightful treat that perfectly blend the sweetness of ripe strawberries with the tropical flair of juicy mangoes. As I embarked on creating this recipe, I was inspired by the vibrant colors and flavors of summer, which instantly transport me to sun-soaked beaches and carefree days. These cupcakes not only look stunning but also offer a burst of flavor that tantalizes the taste buds with every bite.
Historically, both strawberries and mangoes have been celebrated in various cultures for their refreshing qualities and natural sweetness. People adore Strawberry Mango Cupcakes not just for their taste, but also for their light, fluffy texture that makes them a perfect dessert for any occasion. Whether you’re hosting a summer gathering or simply indulging in a sweet treat at home, these cupcakes are incredibly convenient to make and are sure to impress your family and friends. Join me as we dive into this delicious recipe that captures the essence of summer in every bite!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh strawberries, diced
- 1 cup fresh mango, diced
- 1 cup powdered sugar (for frosting)
- 4 oz cream cheese, softened (for frosting)
- ½ cup unsalted butter, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1-2 tablespoons milk (for frosting)
- Fresh strawberries and mango slices for garnish
Preparing the Batter
Let’s get started on these delicious Strawberry Mango Cupcakes! First, we need to prepare our batter. Follow these steps:
- Preheat your oven to 350°F (175°C). This is crucial for ensuring our cupcakes bake evenly.
- Line a 12-cup muffin tin with cupcake liners. I love using colorful liners to make the cupcakes pop!
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined; be careful not to overmix!
- Gently fold in the diced strawberries and mango using a spatula. This will ensure the fruit is evenly distributed throughout the batter.
Cooking Process
Now that our batter is ready, it’s time to bake these beauties!
- Using a cookie scoop or a spoon, fill each cupcake liner about 2/3 full with the batter. This allows room for the cupcakes to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
- Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step is important to prevent sogginess.
Preparing the Frosting
While the cupcakes are cooling, let’s whip up a creamy frosting that will complement our fruity cupcakes perfectly!
- In a medium mixing bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2-3 minutes.
- Gradually add the powdered sugar, mixing on low speed until combined. Then, increase the speed to medium and beat until fluffy.
- Stir in the vanilla extract and add milk, one tablespoon at a time, until you reach your desired consistency. I like my frosting to be spreadable but not too runny.
Assembling the Cupcakes
Now comes the fun part—frosting our cupcakes!
- Once the cupcakes are completely cool, use a piping bag fitted with your favorite tip to frost each cupcake. If you don’t have a piping bag, you can simply use a knife to spread the frosting on top.
- For an extra touch, garnish each cupcake with a slice of fresh strawberry and mango on top. This not only looks beautiful but also adds a burst of flavor!
- Let the frosted cupcakes sit for about 15-20 minutes to allow the frosting to set slightly before serving.
Storing the Cupcakes
Conclusion:
In conclusion, these Strawberry Mango Cupcakes are an absolute must-try for anyone looking to elevate their dessert game. The delightful combination of sweet strawberries and tropical mangoes creates a flavor explosion that is both refreshing and indulgent. Not only are they visually stunning with their vibrant colors, but they also offer a perfect balance of moistness and fluffiness that will leave your taste buds dancing with joy. For serving suggestions, consider pairing these cupcakes with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of decadence. You can also experiment with variations by adding a hint of lime zest to the frosting for a zesty twist or incorporating coconut flakes into the batter for a tropical flair. The possibilities are endless, and I encourage you to get creative! I genuinely believe that once you try these Strawberry Mango Cupcakes, they will become a staple in your baking repertoire. So, gather your ingredients, preheat that oven, and dive into this delightful recipe. I would love to hear about your experience, so don’t forget to share your thoughts and any variations you come up with! Happy baking! Print
Strawberry Mango Cupcakes: A Deliciously Fruity Treat for Any Occasion
Enjoy the vibrant taste of summer with these Strawberry Mango Cupcakes! Moist and fluffy, each cupcake is filled with fresh fruit and topped with a rich cream cheese frosting, making them a perfect treat for any celebration.
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh strawberries, diced
- 1 cup fresh mango, diced
- 1 cup powdered sugar (for frosting)
- 4 oz cream cheese, softened (for frosting)
- ½ cup unsalted butter, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1–2 tablespoons milk (for frosting)
- Fresh strawberries and mango slices for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
- Gently fold in the diced strawberries and mango using a spatula.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
- In a medium mixing bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2-3 minutes.
- Gradually add the powdered sugar, mixing on low speed until combined, then beat until fluffy.
- Stir in the vanilla extract and add milk, one tablespoon at a time, until you reach your desired consistency.
- Frost each cupcake using a piping bag or a knife.
- Garnish with a slice of fresh strawberry and mango on top.
- Let the frosted cupcakes sit for about 15-20 minutes before serving.
Notes
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
- Unfrosted cupcakes can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
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