Go Back

Strawberry Mango Cupcakes

Fluffy vanilla cupcakes topped with creamy mango buttercream and fresh strawberries. A perfect tropical summer dessert.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 24 cupcakes
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 3.5 cups all-purpose flour spooned and leveled
  • 3 tsp baking powder
  • 0.5 tsp salt
  • 1.5 cups unsalted butter softened
  • 1.25 cups caster sugar
  • 4 eggs large, room temp
  • 2 tsp vanilla extract
  • 1 cup whole milk room temp
Mango Buttercream & Topping
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 0.5 cup mango puree reduced if watery
  • 1 tsp vanilla extract
  • 24 fresh strawberries whole

Equipment

  • Mixing bowls
  • Muffin tin
  • Cupcake liners
  • Hand mixer or stand mixer
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line two muffin tins with paper cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
  3. In a large bowl or stand mixer, cream the 1.5 cups softened butter and caster sugar together until pale and fluffy (about 3-5 minutes).
  4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually mix in the dry ingredients alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
  6. Fill cupcake liners 2/3 full. Bake for 18–22 minutes until a toothpick comes out clean. Cool completely on wire racks.
  7. For the frosting: Beat butter until creamy. Gradually add powdered sugar, mango puree, and vanilla. Whip until fluffy.
  8. Pipe frosting onto cooled cupcakes and top each with a fresh strawberry.

Notes

Ensure your mango puree is thick; if it is too runny, simmer it on the stove to reduce liquid before adding to frosting.