Mango Strawberry Cupcakes: A Deliciously Fruity Treat

Mango Strawberry Cupcakes: A Tropical Delight

Mango Strawberry Cupcakes are not just a treat for the taste buds; they are a celebration of summer in every bite. Imagine sinking your teeth into a moist, fluffy cupcake that bursts with the vibrant flavors of ripe mango and juicy strawberries. This delightful combination is not only visually appealing but also brings a refreshing twist to the classic cupcake.

The origins of cupcakes can be traced back to the early 19th century, but the fusion of mango and strawberry in this recipe adds a modern flair that reflects our love for tropical fruits. People adore these cupcakes for their perfect balance of sweetness and tanginess, making them an ideal dessert for any occasion. The light texture and fruity toppings create a delightful experience that leaves everyone wanting more.

Whether you’re hosting a summer gathering or simply indulging in a sweet treat at home, Mango Strawberry Cupcakes are sure to impress. With their vibrant colors and irresistible flavors, these cupcakes are not just desserts; they are a joyful experience that brings a taste of paradise to your table.

this …

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 teaspoon 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)
• ½ cup unsalted butter, softened (for frosting)
• 2 tablespoons heavy cream (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• Fresh strawberries and mango slices for garnish

Preparing the Batter

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
3. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. 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.
6. Gently fold in the diced strawberries and mango using a spatula, ensuring they are evenly distributed throughout the batter.

Baking the Cupcakes

1. Using a cookie scoop or a spoon, fill each cupcake liner about two-thirds full with the batter.
2. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
3. Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Preparing the Frosting

1. In a medium mixing bowl, beat the softened butter with an electric mixer until creamy.
2. Gradually add the powdered sugar, mixing on low speed until combined. Increase the speed to medium and beat until fluffy.
3. Add the heavy cream and vanilla extract to the frosting mixture. Beat on high speed for about 2-3 minutes until the frosting is light and airy.
4. If the frosting is too thick, you can add a little more heavy cream, one teaspoon at a time, until you reach your desired consistency.

Assembling the Cupcakes

1. Once the cupcakes are completely cooled, use a piping bag fitted with a star tip to frost each cupcake generously with the prepared frosting.
2. For a decorative touch, place a slice of fresh strawberry and a small piece of mango on top of each frosted cupcake.
3. If desired, you can also sprinkle some additional diced strawberries and mango around the base of the cupcakes for added color and flavor.

Serving Suggestions

1. These mango strawberry cupcakes are perfect for any occasion, whether it’s a birthday party, a summer picnic, or just a sweet treat for yourself.
2. Serve them chilled or at room temperature, and enjoy the delightful combination of flavors!
3. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Tips for Success

• Make sure your butter is at room temperature for easy creaming with the sugar.
• Use ripe strawberries and mangoes for the best flavor and sweetness.
• Feel free to experiment with the frosting by adding a hint of lime or coconut extract for a tropical twist.
• If you want to make these cupcakes ahead of time, you can bake them a day in advance and

  

  Conclusion:

  If you’re looking for a delightful treat that perfectly balances sweetness and freshness, these Mango Strawberry Cupcakes are an absolute must-try! The combination of juicy mango and ripe strawberries not only creates a vibrant flavor profile but also adds a beautiful pop of color to your dessert table. Each bite is a burst of tropical goodness, making these cupcakes perfect for any occasion, whether it’s a summer picnic, a birthday party, or just a sweet indulgence at home.

  To elevate your Mango Strawberry Cupcakes even further, consider some serving suggestions and variations. For a fun twist, you can top them with a light coconut cream frosting instead of the traditional buttercream. This will enhance the tropical vibe and add a creamy texture that pairs beautifully with the fruity flavors. If you’re feeling adventurous, try adding a hint of lime zest to the batter or frosting for a zesty kick that complements the mango and strawberry perfectly. You could also experiment with different fruit toppings, such as kiwi or passion fruit, to create a stunning fruit medley on top of your cupcakes.

  I encourage you to give this recipe a try and experience the joy of baking these delightful Mango Strawberry Cupcakes. They are not only simple to make but also incredibly rewarding, as you’ll be greeted with smiles and compliments from family and friends. Don’t forget to share your experience! I would love to hear how your cupcakes turned out and any creative variations you tried. You can share your photos and thoughts on social media or in the comments section below.

  Remember, baking is all about having fun and experimenting, so don’t hesitate to make this recipe your own. Whether you stick to the classic version or add your unique twist, these Mango Strawberry Cupcakes are sure to impress. So grab your mixing bowl, gather your ingredients, and let’s get baking! You won’t regret it, and I can’t wait to see how your delicious creations turn out!

  ---

  Mango Strawberry Cupcakes: A Deliciously Fruity Treat

  Enjoy these light and fluffy Mango Strawberry Cupcakes, filled with fresh fruit flavors and topped with creamy vanilla frosting. Perfect for any celebration, they are a delightful treat that will impress everyone!

  Prep Time20 minutes

  Cook Time20 minutes

  Total Time40 minutes

  Category: Easy Desserts

  Yield: 12 cupcakes

  Save This Recipe

  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 teaspoon 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)
  • ½ cup unsalted butter, softened (for frosting)
  • 2 tablespoons heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Fresh strawberries and mango slices for garnish

  Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer on medium speed.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined; do not overmix.
  6. Gently fold in the diced strawberries and mango using a spatula, ensuring even distribution throughout the batter.
  7. Fill each cupcake liner about two-thirds full with the batter using a cookie scoop or spoon.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
  10. In a medium mixing bowl, beat the softened butter with an electric mixer until creamy.
  11. Gradually add the powdered sugar, mixing on low speed until combined. Increase to medium speed and beat until fluffy.
  12. Add the heavy cream and vanilla extract to the frosting mixture. Beat on high speed for about 2-3 minutes until light and airy.
  13. If the frosting is too thick, add more heavy cream, one teaspoon at a time, until desired consistency is reached.
  14. Once the cupcakes are completely cooled, use a piping bag fitted with a star tip to frost each cupcake generously with the prepared frosting.
  15. For decoration, place a slice of fresh strawberry and a small piece of mango on top of each frosted cupcake.
  16. Optionally, sprinkle additional diced strawberries and mango around the base of the cupcakes for added color and flavor.
  17. These mango strawberry cupcakes are perfect for any occasion, from birthday parties to summer picnics, or simply as a sweet treat for yourself.
  18. Serve them chilled or at room temperature, and enjoy the delightful combination of flavors!
  19. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

  Notes

  • Ensure your butter is at room temperature for easy creaming with the sugar.
  • Use ripe strawberries and mangoes for the best flavor and sweetness.
  • Feel free to experiment with the frosting by adding a hint of lime or coconut extract for a tropical twist.
  • You can bake the cupcakes a day in advance and frost them just before serving.