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This hearty Strawberry Mango Cupcakes recipe brings a taste of the tropics right to your kitchen. The combination of sweet mango in the fluffy cake paired with fresh strawberry frosting creates a dessert that's perfect for brightening any occasion.
I first made these cupcakes for my daughter's summer birthday party last year, and they've become our go-to dessert whenever we want to bring a little sunshine to the table. Even in winter, these cupcakes transport us back to warm summer days.
Ingredients
- All purpose flour: Creates the perfect light texture for these tropical cupcakes
- Baking powder: Ensures the cupcakes rise properly with a tender crumb
- Unsalted butter: Provides richness while letting the fruit flavors shine
- Mango puree: Infuses the cake with natural tropical sweetness
- Fresh strawberries: Give the frosting its beautiful pink color and authentic berry flavor
- Vanilla extract: Enhances both the cake and frosting with warm aromatic notes
Step-by-Step Instructions
- Prepare the batter:
- Whisk together your dry ingredients first to ensure even distribution of the leavening agents. Then cream the butter and sugar until truly light and fluffy this takes a full 2 3 minutes and creates air pockets that make your cupcakes tender. When adding the mango puree, do so slowly to prevent the batter from curdling.
- Bake to perfection:
- Fill each liner exactly 2/3 full for uniform cupcakes that rise properly without overflowing. Watch carefully during the final minutes of baking as the high sugar content can cause these to brown quickly. A clean toothpick is your best indicator of doneness, but the tops should spring back when lightly touched.
- Create strawberry frosting:
- Beat the butter until it becomes noticeably lighter in color before adding any sugar. Add powdered sugar in small batches to avoid a mess and ensure smooth incorporation. The fresh strawberry puree adds not just flavor but a silky texture to the frosting. Take your time building the frosting, allowing each addition to fully incorporate.
- Decorate with flair:
- Wait until cupcakes are completely cool before frosting to prevent melting. For a professional look, pipe the frosting using a star tip starting from the outside edge and working toward the center. The fresh fruit garnish should be added just before serving for the best presentation.
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The mango puree is definitely the star ingredient here. I discovered that straining it after blending removes any fibrous bits and creates an incredibly smooth batter. My family always knows when these cupcakes are in the oven because the aroma of tropical fruit fills our entire home.
Storage Tips
These cupcakes maintain their moisture beautifully for up to three days at room temperature in an airtight container. If your kitchen is particularly warm, refrigeration is recommended to keep the frosting stable. Just bring them to room temperature before serving for the best flavor experience. The unfrosted cupcakes can also be frozen for up to two months wrapped individually in plastic wrap and stored in a freezer bag.
Seasonal Variations
You can adapt this recipe throughout the year based on fruit availability. During summer, use the ripest, freshest mangoes and strawberries for maximum flavor. In winter, high quality frozen fruit works wonderfully when properly thawed and drained. For a holiday twist, add a sprinkle of coconut to the batter and top with toasted coconut for a tropical Christmas treat that stands out among traditional holiday desserts.
Serving Suggestions
These cupcakes pair beautifully with a scoop of vanilla ice cream for an elevated dessert. Serve them alongside a tropical fruit salad for a cohesive themed dessert table at parties. For brunch gatherings, miniature versions make delightful sweet bites that complement mimosas perfectly. The bright colors and flavors also make these ideal for baby showers, wedding showers, or any celebration that calls for something cheerful and delicious.
Recipe FAQs
- → Can I use frozen fruit instead of fresh for these cupcakes?
Yes, frozen mango and strawberries work perfectly in this recipe. Just thaw completely, drain excess liquid, and puree as directed. Frozen fruit often provides consistent flavor and is a great option when fresh fruit isn't in season.
- → How can I make these cupcakes ahead of time?
You can bake the mango cupcakes up to 2 days in advance and store in an airtight container at room temperature. Prepare the strawberry frosting up to 1 day ahead and refrigerate, then bring to room temperature and briefly re-whip before frosting the cupcakes.
- → Are there any dairy-free alternatives for this recipe?
Absolutely! Substitute the butter with plant-based butter sticks (not spread) and replace milk with almond, coconut, or oat milk at a 1:1 ratio. The tropical flavors pair especially well with coconut milk for an enhanced exotic taste.
- → What's the best way to puree the fruits for this recipe?
A food processor or blender works best for smooth purees. For mangoes, use ripe fruits and blend until completely smooth. For strawberries, hull them first, then pulse until pureed. Strain the purees through a fine-mesh sieve for extra-smooth results if desired.
- → How should I store these cupcakes after frosting?
Store frosted cupcakes in a covered container in the refrigerator for up to 3 days due to the fresh fruit in the frosting. Allow them to come to room temperature for about 30 minutes before serving for the best flavor and texture.
- → Can I use other fruit combinations in this recipe?
Definitely! This recipe works well with many fruit combinations. Try pineapple cupcakes with coconut frosting, banana cupcakes with passion fruit frosting, or peach cupcakes with raspberry frosting. Just maintain similar moisture levels in your purees for consistent results.