Welcome to my kitchen! If you’re anything like me, you are constantly juggling work, family, and the mental load of deciding what to put on the table. Sometimes, we just need a little burst of sunshine to get through the week. That is exactly what these strawberry mango cupcakes represent to me.
I remember when I first moved to the U.S., I really missed the tropical flavors I grew up with. I started experimenting in the kitchen, hoping to blend those comforting memories with easy, modern baking. These cupcakes are the result of one of those experiments. They are vibrant, joyful, and surprisingly stress-free, taking about 90 minutes from start to finish. If you want to bring a little warmth to your table without the hassle, let’s bake these delicious strawberry mango cupcakes together.
Why You’ll Love These Strawberry Mango Cupcakes
I know there are a million delicious cupcake recipes out there, but here is why this specific version has become a staple in my home.
- Perfect Flavor Balance: The sweetness of the mango-infused batter pairs beautifully with the tart surprise of the strawberry jam filling.
- Incredibly Moist: By using milk and fruit purée in the batter, these cupcakes stay soft and tender for days—no dry crumbs here!
- Stunning “Sunset Swirl”: The tri-colored frosting creates a beautiful gradient that looks professional, but I promise it is easy enough for beginners to master.
- Natural Fruit Flavor: We rely on real mango purée and strawberry jam for the core flavors, giving them an authentic tropical taste.
Key Ingredients for the Best Strawberry Mango Cupcakes
Here is everything you will need. I’ve kept this list simple because I know how annoying it can be to hunt for obscure ingredients on a busy weeknight.
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- ¼ cup mango purée (fresh or canned)
- ¼ cup strawberry jam
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tbsp heavy cream (or milk)
- 1 tsp vanilla extract
- 2 tbsp mango purée
- 2 tbsp strawberry purée
Aisha’s Ingredient Tips:
If you are using fresh mangoes for the purée, look for Champagne (Ataulfo) mangoes; they are less fibrous and much sweeter. However, canned mango pulp is a fantastic time-saver for us busy adults—just make sure it’s sweetened pulp, or adjust your sugar slightly if it’s pure purée. For the jam, a high-quality preserve with real fruit chunks adds the best texture.
Essential Equipment for Cupcake Baking
You don’t need a professional bakery setup, but having these few tools will make the process much smoother.
- Standard Muffin Tin: A sturdy, light-colored metal pan usually bakes the most evenly.
- Cupcake Liners: These prevent sticking and make cleanup a breeze.
- Mixing Bowls: You’ll need a medium one for dry ingredients and a larger one for the batter.
- Electric Hand Mixer or Stand Mixer: This is crucial for creaming the butter and sugar to get that fluffy texture [Check out my favorite hand mixer here].
- Piping Bag and Star Tip: To achieve the sunset swirl, a large piping bag and a classic piping tip (like a 1M or 2D) are essential.
- Apple Corer or Small Knife: This helps create the perfect hole for your jam filling.
How to Make Strawberry Mango Cupcakes: Step-by-Step Guide
Preparing for Baking & Mixing Dry Ingredients
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
Crafting the Moist Cupcake Batter
- In a separate larger bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crumb.
- Beat in the eggs one at a time along with the vanilla extract, ensuring they are fully incorporated into the buttery mixture for structure and flavor.
- Mix in the milk and mango purée, which adds moisture and a tropical fruit flavor to the batter.
- Gradually add the dry ingredients to the wet mixture, folding gently just until combined to avoid overmixing, which can toughen the cupcakes.
Baking for Perfection
- Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
Adding a Fruity Jam Filling
- Once cooled, hollow out a small center portion of each cupcake using a piping tip or small knife and fill with strawberry jam to add a delightful fruity surprise inside.
Crafting the Creamy Dual-Flavor Frosting
- Beat the softened butter until creamy. Gradually add powdered sugar while continuing to beat to incorporate air, resulting in a fluffy buttercream.
- Mix in vanilla extract and heavy cream (or milk) until the frosting is smooth and spreadable.
- Divide the frosting into three separate bowls. Leave one plain for vanilla (white), mix one with mango purée for a yellow-orange tone, and the last with strawberry purée for a pink-red hue.
Assembling & Decorating Your Tropical Treats
- Place all three colored frostings side-by-side into a single piping bag fitted with a decorative tip to create a beautiful sunset swirl effect when piped.
- Pipe the tri-colored frosting onto the cupcakes using swirled motions for an eye-catching look.
- Garnish each cupcake with a small slice of fresh strawberry or mango for added visual appeal and a hint of fresh fruit flavor.
Tips for Perfect Strawberry Mango Cupcakes
I want you to feel totally confident when you step into the kitchen. Here are a few tips for all your recipes I’ve learned from my own kitchen fails and victories.
- Trust Room Temperature Ingredients: It is vital that your butter, eggs, and milk are at room temperature. This allows them to emulsify properly, creating a smooth batter and a silky frosting that doesn’t curdle.
- Gentle Hands Make Tender Cakes: When you add the dry ingredients, stop mixing as soon as the flour disappears. Overmixing develops gluten, which can turn a fluffy cupcake into a dense muffin.
- Mastering the Sunset Swirl: If you’ve never done a multi-color swirl, don’t stress! Place the three frostings in vertical lines inside the bag. Squeeze a little out onto a plate first until all three colors appear together before you start on the cupcakes.
- The Toothpick Test: Every oven is different. Always check at the 18-minute mark. If the toothpick comes out with wet batter, give it another 2 minutes. Moist crumbs on the toothpick are fine—that means they are ready!
Storage & Make-Ahead Instructions
If you—somehow—have leftovers, here is how to keep them tasting fresh.
Storing Frosted Cupcakes:
Because the frosting contains butter and cream, I recommend storing finished cupcakes in an airtight container in the refrigerator for up to 3 days. However, butter-based cakes are best eaten at room temperature. Let them sit on the counter for about 20 minutes before serving so the frosting softens up.
Freezing Instructions:
Both the cupcakes and the frosting freeze beautifully! You can freeze the unfrosted, unfilled cupcakes for up to 3 months. Thaw them on the counter, then fill and frost. This is a great hack for prepping ahead for a party when you know your schedule will be crazy.
Serving Suggestions & Pairings
These cupcakes are stunning on their own, but if you want to elevate the presentation, I have a few ideas.
- Tropical Texture: Sprinkle toasted coconut flakes over the frosting for a bit of crunch and extra tropical flair.
- Zest it Up: A tiny grating of fresh lime zest on top cuts through the sweetness and adds a lovely aroma.
- Drink Pairings: Serve these with a tall glass of iced tea or homemade lemonade. The citrus notes complement the mango perfectly.
Strawberry Mango Cupcakes: Substitutions & Variations
I know everyone has different dietary needs or pantry limitations. Here is a quick guide to help you adapt this recipe.
| Component/Requirement | Substitution/Variation | Notes |
|---|---|---|
| Gluten-Free | Use a 1:1 gluten-free all-purpose flour blend. | Ensure your blend contains xanthan gum for structure. |
| Dairy-Free | Replace milk with unsweetened almond or oat milk. Use plant-based butter sticks and dairy-free heavy cream. | Check labels to ensure your butter substitute is suitable for baking. |
| Lower Sugar | Reduce granulated sugar in cupcakes by up to ¼ cup. | While you can reduce sugar, the texture may become slightly less tender. |
| Strawberry Puree | Blend fresh strawberries and strain out the seeds if you prefer a smooth look. | Fresh puree gives a more vibrant pink color than jam. |
| Mango Puree | Use fresh ripe mangoes; peel, dice, and blend until smooth. | Fresh puree provides the most authentic flavor compared to canned. |
Frequently Asked Questions
- What type of mangoes work best?
-
I love using Ataulfo (honey) mangoes because they are smooth and not stringy. If those aren’t available, canned mango pulp (often found in the international aisle) is a fantastic and consistent alternative.
- How do I prevent the cupcakes from sinking?
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Sinking usually happens if the oven door was opened too early or if the leavening agents (baking powder) are old. Avoid peeking until at least 15 minutes have passed!
- Can I use frozen fruit for the purées?
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Yes, absolutely. Just make sure to thaw the fruit completely and drain any excess water before blending. Too much liquid can mess up your frosting consistency.
- My kitchen is hot; how do I keep the frosting stable?
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If your buttercream feels too soft while piping, pop the piping bag in the fridge for 10 minutes to firm up.
- What if I don’t have a decorative piping tip?
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No problem! You can use a freezer bag and snip off one corner. You won’t get the ridges, but you can still pipe a lovely abundant swirl.
- How do I fill the cupcakes without making a mess?
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Using a small knife works, but an apple corer is my secret weapon. Push it in gently, twist, and pull out a perfect cylinder of cake to make room for the jam.
Conclusion
I hope baking these strawberry mango cupcakes brings as much joy to your kitchen as it does to mine. Cooking isn’t about being perfect; it’s about those small victories—like pulling a golden tray of cupcakes out of the oven after a long day.
When you make these, I would love to see your beautiful sunset swirls! Please leave a comment below to let me know how they turned out, or snap a photo and tag me @AishaRecipes on social media. Let’s celebrate those kitchen wins together!
Strawberry Mango Cupcakes
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, followed by vanilla extract, ensuring full incorporation.
- Mix in milk and mango purée until combined.
- Gradually fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
- Spoon batter into liners, filling ¾ full, and bake for 18–20 minutes until golden; cool completely.
- Once cooled, hollow out a small center from each cupcake and fill with strawberry jam.
- Beat the softened butter until creamy, then gradually add powdered sugar, beating until fluffy.
- Mix in vanilla extract and heavy cream until the frosting is smooth and spreadable.
- Divide frosting into three bowls: leave one plain, mix one with mango purée, and the last with strawberry purée.
- Place all three colored frostings side-by-side into a piping bag with a decorative tip.
- Pipe the tri-colored frosting onto the cupcakes in swirled motions.
- Garnish each cupcake with a small slice of fresh strawberry or mango.
