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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

  1. Preheat your oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with cupcake liners.
  3. 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.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
  7. Gently fold in the diced strawberries and mango using a spatula.
  8. Fill each cupcake liner about 2/3 full with the batter.
  9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cupcakes cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  11. In a medium mixing bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2-3 minutes.
  12. Gradually add the powdered sugar, mixing on low speed until combined, then beat until fluffy.
  13. Stir in the vanilla extract and add milk, one tablespoon at a time, until you reach your desired consistency.
  14. Frost each cupcake using a piping bag or a knife.
  15. Garnish with a slice of fresh strawberry and mango on top.
  16. 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.
  • Author: Aria
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes