If you are looking for a delightful burst of tropical sunshine in your dessert repertoire, this Strawberry Mango Cupcakes Recipe is an absolute game-changer. Imagine moist, fluffy cupcakes layered with vibrant pink strawberry batter and golden mango batter, crowned with luscious, colorful buttercream frosting that captures the essence of summer. Each bite dances on your tongue with a perfect balance of sweet and tangy flavors, while the charming sugar-rimmed edges and fresh fruit garnishes add a playful elegance. Whether you’re hosting a party or simply craving something special, these cupcakes bring a fresh twist to classic baked treats that friends and family will adore.
Ingredients You’ll Need
Gathering your ingredients for this recipe is easier than you might think, and each one plays a crucial role in giving your cupcakes their tender crumb, vibrant colors, and irresistible flavors. From the basics like flour and butter to the special touch of flavorings and food gels, every item is essential to make these cupcakes shine.
- All-purpose flour, 3 1/2 cups: Provides the structure and foundation for your cupcakes, ensuring a tender crumb.
- Caster sugar, 1 1/4 cups: Fine granules blend smoothly, sweetening without graininess.
- Baking powder, 3 tsp: The secret to light, fluffy cupcakes with perfect rise.
- Fine sea salt, 1/2 tsp: Enhances all the other flavors beautifully.
- Unsalted butter, 1/2 cup softened: Adds richness and moistness to the batter.
- Large eggs, 2: Bind the ingredients and contribute to the cupcake’s structure.
- Full cream milk, 1 1/2 cups: Keeps the batter moist and tender.
- Vegetable oil, 1/2 cup: Locks in moisture for fresh, soft cupcakes.
- Greek yogurt or sour cream, 2 tbsp: Adds subtle tang and tenderness.
- Vanilla extract, 1 tsp: A comforting note that complements the fruit flavors.
- Pink and red food gel: Bring the strawberry batter to life with vibrant, appetizing color.
- Strawberry flavoring, 1 tsp: Intensifies the fresh, fruity strawberry taste.
- Yellow food gel: Gives the mango batter that sunny, tropical look.
- Mango flavoring, 1 tsp: Infuses the mango layers with authentic, luscious flavor.
- American or Swiss Meringue Buttercream: Silky, smooth frosting base perfect for carrying the fruity flavors and colors.
- Granulated sugar, 1 cup: For the playful sugar rim that mimics a margarita glass.
- Limes, 10, cut into wedges: Fresh, tangy garnish to brighten up the presentation.
- Strawberries, 10, halved: Adds a fresh burst of flavor and color as decoration.
How to Make Strawberry Mango Cupcakes Recipe
Step 1: Prep and Preheat
Start by warming up your oven to the perfect temperature: 275°F (140°C) if you have a fan-forced oven or 320°F (160°C) for a conventional one. Line two cupcake tins with liners, setting the stage for those vibrant cupcakes to bake evenly.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, caster sugar, baking powder, and salt. Add the softened butter and use your fingers or a pastry cutter to rub it through until the mixture resembles fine crumbs. This step is where the foundation of texture takes shape!
Step 3: Combine Wet Ingredients
In a separate bowl, beat together the eggs, milk, vegetable oil, Greek yogurt (or sour cream), and vanilla extract. This smooth, velvety mixture will bring moisture and richness, perfect for a soft, tender cupcake.
Step 4: Divide and Color Batter
Split the batter evenly into two bowls. To one, add pink and red food gels along with the strawberry flavoring to create a luscious strawberry batter. To the other, stir in yellow food gel and mango flavoring for that bright, tropical mango batter. The colors should be vivid and appetizing, hinting at the flavors to come.
Step 5: Fill Liners with Layers
Using a piping bag or spoon, alternate layers of strawberry and mango batter into each cupcake liner. This layering creates those beautiful, swirled pockets of flavor that make these cupcakes so special and fun to eat.
Step 6: Bake Until Perfect
Pop your tins into the oven and bake for 40 to 50 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before moving to frosting.
Step 7: Prepare the Frosting
Whip up your American or Swiss Meringue Buttercream in a large batch, then divide it in two. Add strawberry flavoring and pink/red food gels to one half and mango flavoring and yellow food gels to the other, giving you two brilliant frostings to complement each cupcake flavor.
Step 8: Create the Sugar Rim
Dampen the rim of each cooled cupcake gently with water, then dip it into granulated sugar. This adds a fun, sparkly edge that mimics the look of a margarita glass rim, bringing visual interest and a tiny crunch with every bite.
Step 9: Pipe the Frosting
Using piping bags fitted with a swirl tip, alternately pipe strawberry and mango frostings on each cupcake. The swirls create an inviting look that showcases the duo of flavors and colors perfectly.
Step 10: Decorate with Fresh Fruit
Add the finishing touch by decorating each cupcake with a lime wedge and a strawberry half. These fresh garnishes not only brighten the plate but also offer a refreshing contrast in taste and texture.
How to Serve Strawberry Mango Cupcakes Recipe
Garnishes
Fresh lime wedges and halved strawberries aren’t just pretty—they add a zingy, juicy pop that balances the sweetness of the cupcakes. The sugared rims add a delightful crunch, making each bite exciting. These garnishes elevate the look and flavor, making the cupcakes a real showstopper.
Side Dishes
Pair these cupcakes with light, refreshing sides like a chilled fruit salad featuring pineapple and kiwi or a simple sparkling water with a splash of lime. These sides complement the tropical flavor profile without overpowering the delicate sweetness of your strawberry mango cupcakes.
Creative Ways to Present
For a fun twist, serve these cupcakes on a tiered dessert stand wrapped with fresh flowers or tropical leaves for a festive vibe. Alternatively, place them in colorful wrappers and package them as party favors, or create an ombre effect with the frosting colors for a striking centerpiece that will spark conversation.
Make Ahead and Storage
Storing Leftovers
Once cooled and frosted, keep your strawberry mango cupcakes in an airtight container at room temperature for up to two days. If your home is warm, refrigerate them to maintain freshness, but bring them back to room temperature before serving to enjoy their full flavor and texture.
Freezing
To freeze cupcakes, place unfrosted ones in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag. Frosted cupcakes freeze best with the frosting slightly hardened and stored in a sturdy container to protect the decoration. They will keep well for up to three months.
Reheating
Defrost frozen cupcakes overnight in the refrigerator, then let them sit at room temperature for about 30 minutes before serving. Avoid microwaving as it can melt the frosting and alter the texture; instead, enjoy them gently thawed for the best flavor experience.
FAQs
Can I use fresh strawberries and mangoes instead of flavorings?
Absolutely! Using fresh fruit purees can add natural flavor, but keep in mind it might slightly alter the batter’s texture and moisture. You may need to adjust the liquid ingredients and reduce food coloring since fresh fruit tends to have more subtle hues.
Is there a dairy-free option for this recipe?
Yes, you can substitute the butter with coconut oil or a dairy-free margarine, and swap the milk and yogurt for plant-based alternatives like almond milk and coconut yogurt. The texture will be a bit different but still delicious and satisfying.
Can I make the frosting ahead of time?
Definitely. Buttercream frosting can be made up to three days in advance and stored in the fridge. Just bring it back to room temperature and re-whip lightly before piping to restore its creamy texture.
How do I prevent the colors from blending when layering batter?
The trick is to pipe each layer carefully and avoid overmixing when dividing the batter. Using a piping bag for each flavor helps maintain sharp color contrasts, creating that beautiful layered effect once baked.
What is the best way to achieve a smooth buttercream swirl?
Use a piping bag fitted with a large star or round tip, and pipe the frosting with steady pressure. Start from the outside of the cupcake and spiral inward or vice versa, depending on the look you prefer. Practice on parchment paper first if you want to build confidence!
Final Thoughts
I can’t recommend this Strawberry Mango Cupcakes Recipe enough if you want to impress with a dessert that tastes like sunshine and smiles. From the vibrant colors to the perfectly balanced flavors and charming presentation, these cupcakes bring joy to any gathering or quiet afternoon treat. So, dig out those mixing bowls and get ready to bake your way to a tropical cupcake paradise—you won’t regret it!
Print
Strawberry Mango Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These vibrant Strawberry Mango Cupcakes combine the sweet and tangy flavors of fresh strawberries and ripe mangoes in a beautifully layered and frosted treat. Featuring moist cupcakes tinted with natural food gels and enhanced with fruit flavorings, topped with smooth American or Swiss meringue buttercream, and finished with a decorative sugar rim and fresh fruit wedges, these cupcakes are perfect for a festive gathering or special celebration.
Ingredients
Cupcakes:
- 3 1/2 cups all-purpose flour
- 1 1/4 cups caster sugar (extra fine granulated sugar)
- 3 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 cups full cream milk (whole milk)
- 1/2 cup vegetable oil
- 2 tbsp Greek yogurt or sour cream
- 1 tsp vanilla extract
- Pink and red food gel (for strawberry flavor)
- 1 tsp strawberry flavoring
- Yellow food gel (for mango flavor)
- 1 tsp mango flavoring
Frosting:
- 1 batch American or Swiss Meringue Buttercream
- Pink and red food gels for strawberry frosting
- Yellow food gel for mango frosting
- Strawberry and mango flavorings
Decorations:
- 1 cup granulated sugar
- 10 limes, cut into 40 wedges
- 10 strawberries, halved
Instructions
- Prep and Bake: Preheat your oven to 275°F (140°C) if using fan-forced heat or 320°F (160°C) for a conventional oven. Line two cupcake tins with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, caster sugar, baking powder, and fine sea salt. Add the softened unsalted butter and blend until the mixture becomes crumbly in texture.
- Mix Wet Ingredients: In a separate bowl, combine the eggs, full cream milk, vegetable oil, Greek yogurt or sour cream, and vanilla extract. Mix thoroughly until well combined.
- Divide and Color Batter: Split the batter evenly into two separate bowls. To one bowl, add pink and red food gels along with strawberry flavoring to create the strawberry batter. To the other bowl, add yellow food gel and mango flavoring for the mango batter.
- Fill Liners: Using a piping bag or spoon, alternate layering the strawberry and mango batters into each cupcake liner to create a visually appealing marbled effect.
- Bake: Place the cupcake tins in the oven and bake for 40 to 50 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean. Once baked, allow the cupcakes to cool completely.
- Prepare Frosting: Make a batch of either American or Swiss meringue buttercream frosting. Divide the frosting into two portions, and tint one with pink and red food gels and strawberry flavoring, and the other with yellow food gel and mango flavoring.
- Sugar Rim: Lightly dip the rims of the cooled cupcakes into water, then roll them in granulated sugar to create a sparkling sugar rim that mimics a margarita glass.
- Pipe Frosting: Use a piping bag to swirl the strawberry and mango-flavored frostings on top of each cupcake, alternating for a colorful presentation.
- Decorate: Garnish each cupcake by placing a lime wedge and a strawberry half on top, adding a fresh and tangy finishing touch.
Notes
- You can substitute Greek yogurt with sour cream as desired; both add moisture and tenderness.
- Make sure the butter is softened to room temperature for optimal mixing with dry ingredients.
- If food gels are unavailable, natural fruit purees can be used but may alter texture and color intensity.
- The cupcakes can be baked a day ahead; store in an airtight container to maintain freshness.
- For a vegan adaptation, substitute eggs with flax eggs and use a plant-based milk and vegan butter for frosting.
- The sugar rim adds an optional festive touch and can be omitted if preferred.
- To ensure even layers, pipe the batter slowly and evenly into each cupcake liner.
