If you have a soft spot for fruity, moist, and delightfully colorful treats, then this Strawberry Mango Cupcakes Recipe is going to become your new favorite dessert. Bursting with juicy, fresh strawberries and sweet mango, these cupcakes strike the perfect balance between tangy and sweet with a tender crumb that melts in your mouth. Whether you’re baking for a casual get-together or a special occasion, these cupcakes bring sunshine and happiness into every bite.
Ingredients You’ll Need
Whipping up these cupcakes is wonderfully straightforward thanks to a handful of simple, fresh ingredients that each play a vital role. From the creamy butter that ensures richness to the fresh diced fruits that deliver bursts of flavor and color, every element has its purpose in making this recipe shine.
- All-purpose flour: Provides the sturdy foundation necessary for a light and fluffy cupcake.
- Baking powder and baking soda: These leavening agents work together to give the cupcakes their perfect rise and airy texture.
- Salt: Enhances all the sweet flavors and balances the overall taste.
- Unsalted butter: Adds moisture and a rich, creamy mouthfeel to the batter.
- Granulated sugar: Sweetens the cupcakes and helps create a tender crumb.
- Large eggs: Bind the ingredients together and provide structure.
- Vanilla extract: Injects a warm, inviting aroma and depth of flavor.
- Sour cream: Keeps the cupcakes moist and gives a slight tang that complements the fruit.
- Diced fresh strawberries: Adds juicy bursts of natural sweetness and vibrant red color.
- Diced fresh mango: Brings a tropical flair, sweetness, and lovely orange hue.
- Fresh lemon juice: Brightens the flavor and balances the sweetness perfectly.
- Milk: Ensures the batter has just the right consistency for a tender crumb.
How to Make Strawberry Mango Cupcakes Recipe
Step 1: Preheat and Prepare
Start off by heating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners. This small prep step ensures your cupcakes will bake evenly and come out effortlessly when ready.
Step 2: Mix the Dry Ingredients
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Whisking them together at this stage helps distribute the leavening agents evenly so your cupcakes rise beautifully.
Step 3: Cream Butter and Sugar
Using an electric mixer, beat the softened unsalted butter with granulated sugar on medium speed until the mixture turns light, fluffy, and a little pale—about 3 to 4 minutes. This is where the magic of a tender crumb begins.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract for that signature warm note that makes everyone smile.
Step 5: Incorporate Sour Cream
Fold the sour cream in gently, which adds moisture and a subtle tang that will perfectly balance the fruity flavors later on.
Step 6: Combine Dry and Wet Ingredients
Gradually mix the dry flour mixture into the wet ingredients, stopping as soon as everything is just combined. Overmixing here can make the cupcakes tough, so be gentle.
Step 7: Fold in the Fresh Fruit
Carefully fold in the diced strawberries and mango with a spatula. The fresh fruit adds bursts of sweetness and create beautiful, natural pockets of juicy flavor.
Step 8: Stir in Lemon Juice and Milk
Add the fresh lemon juice and milk to the batter, stirring gently to combine. The lemon juice brightens the fruity notes while the milk ensures the texture stays light and moist.
Step 9: Fill the Liners and Bake
Spoon the luscious batter into the cupcake liners, filling each about two-thirds full. Bake in your preheated oven for 18 to 22 minutes until a toothpick inserted in the center comes out clean.
Step 10: Cool Before Enjoying
Let your cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This resting time prevents them from falling apart and makes frosting a breeze if you choose to add it.
How to Serve Strawberry Mango Cupcakes Recipe
Garnishes
These cupcakes are gorgeous on their own, but adding a dollop of whipped cream or a swirl of vanilla buttercream frosting can elevate the celebration. For extra flair, top each cupcake with a small slice of fresh strawberry or mango to highlight those juicy ingredients.
Side Dishes
Keep things fresh and flavorful alongside your cupcakes with a cool fruit salad or a crisp green tea. These simple sides don’t compete with the cupcakes but complement their tropical sweetness perfectly.
Creative Ways to Present
Arrange your Strawberry Mango Cupcakes Recipe on a tiered stand for a pretty party display or plate them with edible flowers for a whimsical touch. You can even serve mini versions for a fun, bite-sized treat at gatherings.
Make Ahead and Storage
Storing Leftovers
If you find yourself with some leftover cupcakes, store them in an airtight container at room temperature for up to two days. For longer freshness, pop them in the refrigerator but let them come to room temperature before serving so they’re soft and flavorful.
Freezing
These cupcakes freeze beautifully. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container or bag. When you’re ready to enjoy, thaw overnight in the refrigerator and warm slightly if desired.
Reheating
To revive the fresh-baked feel, microwave a cupcake for about 10 seconds or warm it briefly in an oven set to 300°F (150°C). This brings back the softness and amplifies those delightful fruity aromas.
FAQs
Can I use frozen strawberries and mango instead of fresh?
Fresh fruit is best for this recipe to maintain texture and flavor, but if using frozen, be sure to thaw and drain them well to avoid excess moisture in the batter.
Is it possible to make these cupcakes dairy-free?
Yes! Replace the butter with a dairy-free alternative and use coconut yogurt or a plant-based sour cream substitute to keep the moisture and tang without dairy.
Can I add frosting to the Strawberry Mango Cupcakes Recipe?
Absolutely! A light cream cheese frosting or whipped vanilla buttercream pairs wonderfully and adds an extra layer of indulgence, though the cupcakes are delicious on their own too.
How long do these cupcakes stay fresh?
Stored properly at room temperature, they will stay fresh for about two days. Refrigerated, you can enjoy them up to four days, but it’s best to consume them sooner for peak flavor.
Can I double the recipe?
Yes! Just double all the ingredients and bake in two muffin tins or in batches. Keep an eye on baking time as it may vary slightly based on oven and tin placement.
Final Thoughts
This Strawberry Mango Cupcakes Recipe is a wonderful way to bring fresh fruit and joyful colors into your baking. They offer such a lovely mix of flavors and a moist texture that feels like a little celebration with every bite. I honestly can’t wait for you to try making these and share them with your favorite people – they’re that kind of recipe that brings smiles all around!
Print
Strawberry Mango Cupcakes Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 25m
- Total Time: 0h 45m
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Strawberry Mango Cupcakes are a delightful blend of fresh fruit and moist, fluffy cake. Perfectly balanced with a hint of vanilla and lemon juice, these cupcakes offer a burst of fruity flavor in every bite. Ideal for summer gatherings, parties, or a sweet treat to brighten your day.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon milk
Fruits
- ½ cup diced fresh strawberries
- ½ cup diced fresh mango
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar together for about 3-4 minutes until the mixture is light and fluffy.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure even incorporation.
- Add Vanilla: Stir in the vanilla extract and mix until fully incorporated into the batter.
- Add Sour Cream: Mix the sour cream into the butter-sugar mixture until smooth.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing gently and carefully until just combined to avoid overmixing.
- Fold in Fruits: Fold the diced fresh strawberries and mango into the batter using a rubber spatula or spoon, ensuring even distribution.
- Add Lemon Juice and Milk: Gently stir in the fresh lemon juice and milk to the batter to enhance flavor and texture.
- Fill Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool in Tin: Remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes to set.
- Cool Completely: Transfer the cupcakes to a wire rack to cool completely before frosting or serving for best texture and taste.
Notes
- Ensure butter is softened to room temperature for easy creaming with sugar.
- Do not overmix the batter once the flour is added to keep cupcakes tender.
- Fresh fruit can be substituted based on availability—blueberries or raspberries work well.
- For a dairy-free version, substitute sour cream and milk with plant-based alternatives.
- These cupcakes are best served within 2 days but can be stored in an airtight container at room temperature.
