I just made Mango Cupcakes with strawberry frosting that taste like pure summer and you seriously need to keep scrolling to see the ridiculous color and fluff.

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I’m obsessed with these Mango Cupcakes because they taste like summer in a fist. I love how the cake stays moist from mango purée and unsalted butter, softened, and the strawberry frosting sings on top.

I can’t resist a cupcake that makes me smile with one sticky bite. They’re light, a little punchy, not sickly sweet, and perfect when I want a fun baking fix or a quick sweet snack for friends.

But mostly I make them for myself. Pure fruit flavor, plush crumb, and frosting that’s actually worth scraping the bowl for.

Yummy Cupcakes, always. I crave them daily.

Ingredients

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All purpose flour: the cake’s backbone, gives structure and tender crumb.
Baking powder: lifts the batter, so cupcakes aren’t flat and dense.
Baking soda: reacts with yogurt for extra lift and slight browning.
Fine salt: balances sweetness and makes fruit flavors pop, not salty.
Unsalted butter: richness and moistness, plus that classic buttery taste.
Granulated sugar: sweetness and a bit of texture in the crumb.
Two large eggs: bind everything together and add some fluffiness.
Vanilla extract: warm background note that ties mango and strawberry together.
Mango purée: bright fruitiness and moisture, basically summery and a little tropical.
Whole milk: adds fat and softness, keeps crumbs tender and not dry.
Plain yogurt or sour cream: tangy moisture, makes the cake feel homemade.
For the strawberry frosting: a sweet, fruity finish that’s creamy and pink.
Butter for frosting: makes it silky and pipeable, plus rich mouthfeel.
Powdered sugar: backbone of frosting sweetness and structure, smooths everything out.
Strawberry purée: fresh berry flavor and color, strained so it’s smooth.
Vanilla for frosting: little boost of warmth, keeps it from tasting flat.
Pinch of salt: just enough to tame sweetness and sharpen flavors.
Fresh strawberry slices: pretty garnish and a juicy bite, if you want.
Small mango cubes: add texture and a pop of tropical sweetness.
Crushed freeze dried strawberries: crunchy, tart sprinkle for color and contrast.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup (113 g) unsalted butter, softened (1 stick)

1 cup (200 g) granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1/2 cup (120 g) mango purée (about 1 small ripe mango, blended)

1/2 cup (120 ml) whole milk, room temperature

1/4 cup (60 g) plain yogurt or sour cream, room temperature

For the strawberry frosting:

1 cup (227 g) unsalted butter, softened

3 to 4 cups (360 to 480 g) powdered sugar, sifted

1/2 cup (120 g) strawberry purée, strained to remove seeds

1 teaspoon vanilla extract

Pinch of salt

Optional for garnish: fresh strawberry slices, small mango cubes or crushed freeze dried strawberries

How to Make this

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1. Preheat oven to 350 F and line a 12-cup muffin tin with paper liners; whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda and 1/2 tsp salt in a bowl and set aside.

2. In a large bowl cream 1/2 cup softened butter with 1 cup sugar until light and fluffy, about 3 to 4 minutes; scrape sides, then beat in 2 room temp eggs one at a time and 1 tsp vanilla until just combined.

3. In a measuring cup combine 1/2 cup mango purée, 1/2 cup whole milk and 1/4 cup plain yogurt; stir gently to blend.

4. Add the dry ingredients to the butter mixture in two additions, alternating with the mango-milk mixture, starting and ending with the dry ingredients; mix on low until just combined, do not overmix or cupcakes get dense.

5. Divide batter evenly among liners, about 2/3 full each, and bake 18 to 22 minutes or until a toothpick comes out clean and tops spring back; let cupcakes cool in the tin 5 minutes, then transfer to a rack to cool completely.

6. While cupcakes bake, make the strawberry frosting: in a large bowl beat 1 cup softened butter until smooth, then gradually add 3 cups sifted powdered sugar with the mixer on low until incorporated.

7. Add 1/2 cup strained strawberry purée, 1 tsp vanilla and a pinch of salt; beat on medium-high until fluffy and spreadable, adding the extra cup powdered sugar if frosting is too loose or a teaspoon of milk if too stiff. Taste and adjust sweetness or strawberry intensity.

8. For a smoother, more vivid pink frost, chill the frosting for 10 minutes then rewhip; if it gets grainy from cold, let come back to room temperature and whip again.

9. Once cupcakes are fully cool, pipe or spread the strawberry frosting onto each. If you want a mango surprise, spoon a small dollop of extra mango purée into the center before frosting or fold a teaspoon into the batter for extra mango pops.

10. Garnish with fresh strawberry slices, small mango cubes or crushed freeze dried strawberries for crunch; store cupcakes in an airtight container in the fridge for up to 3 days and bring to room temp before serving for best flavor.

Equipment Needed

1. Oven (preheat to 350 F)
2. 12-cup muffin tin
3. Paper cupcake liners
4. Mixing bowls, large and medium
5. Electric mixer or hand mixer
6. Whisk and rubber spatula
7. Measuring cups and spoons
8. Glass measuring cup for wet ingredients
9. Fine mesh strainer (for the strawberry purée)
10. Cooling rack

FAQ

Q: Can I use frozen mango or strawberries instead of fresh?

A: Yes, you can. Thaw and drain frozen mango or strawberries well, then blend the mango and strain the strawberry purée to remove extra water and seeds. If it's too watery, simmer briefly to reduce it, or the batter and frosting can get too thin.

Q: My frosting is runny, how do I fix it?

A: Add more sifted powdered sugar a little at a time until it firms up, then chill for 10 to 15 minutes if needed. If it gets too thick, add a teaspoon of milk or strawberry purée to loosen it. Don't add too much liquid at once or you'll overshoot.

Q: Can I make the cupcakes or frosting ahead of time?

A: Yep. Cupcakes keep well, unfrosted, in an airtight container at room temp for 1 day or in the fridge for 3 days. Frosting stores in the fridge for up to 5 days; bring it back to room temp and re-whip before using. You can also freeze unfrosted cupcakes for up to 2 months.

Q: How do I prevent the cupcakes from sinking in the middle?

A: Don't open the oven during baking, make sure your baking powder and baking soda are fresh, and don't overmix the batter once you add the flour. Also bake immediately after mixing so the leavening can do its job.

Q: Can I substitute yogurt with buttermilk or non-dairy options?

A: Yes. Use 1/4 cup buttermilk instead of the yogurt for the same acidity and moisture. For non-dairy, use plain soy yogurt or a non-dairy milk plus a teaspoon of vinegar to mimic the acidity; results may vary slightly.

Q: Why should I strain the strawberry purée?

A: Straining removes seeds and excess pulp so the frosting is smooth and not gritty. It also prevents tiny dark specks that can discolor the frosting if you want a clean, pink finish.

Strawberry Mango Cupcakes Recipe Substitutions and Variations

Unsalted butter (cupcake batter): use equal amount of room temp vegetable shortening for a sturdier crumb, or 1:1 light olive oil for a moist cake (reduce milk by 1 to 2 tbsp), or melted coconut oil if you want a faint coconut note.
Eggs (2 large): swap 1 egg with 1/4 cup applesauce or 1/4 cup mashed banana for each egg for a vegan-ish binder, or use 3 tbsp plain yogurt plus 1 tsp baking powder per egg to keep lift, or 1 tbsp ground flaxseed mixed with 3 tbsp water per egg (let sit 5 min).
Whole milk: use buttermilk or plain yogurt thinned with a little water for tang and tenderness 1:1, or use plant milks like almond or oat 1:1 but reduce added sugar slightly if they are sweetened, or use evaporated milk diluted 1:1 with water for extra richness.
Strawberry purée (frosting): replace with raspberry purée for a brighter tart frosting, or use 3 to 4 tbsp freeze dried strawberry powder mixed into the buttercream for intense flavor without extra liquid, or use 1/4 cup strawberry jam warmed and strained to keep consistency similar.

Pro Tips

1) Let your eggs, milk and yogurt really come to room temp. Cold ingredients make the batter seize and the cupcakes can bake uneven, so plan ahead and pop things out of the fridge 30 to 60 minutes before you start.

2) Don’t overmix once you add the flour. Stir just until you can’t see dry streaks, otherwise the cupcakes get tough. It’s okay if the batter looks a little lumpy.

3) If your mango purée is thin, reduce the milk by a tablespoon or two so the batter isn’t too loose. Thicker purée gives you better rise and more mango flavor without watering down the frosting.

4) For the best color and flavor in the frosting, strain the strawberry purée well and chill it a bit before adding. If the frosting loosens after you mix, pop it in the fridge for 10 minutes then rewhip, but dont overchill or it can go grainy.

Strawberry Mango Cupcakes Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I just made Mango Cupcakes with strawberry frosting that taste like pure summer and you seriously need to keep scrolling to see the ridiculous color and fluff.

Servings

servings

Calories

472

kcal

Equipment: 1. Oven (preheat to 350 F)
2. 12-cup muffin tin
3. Paper cupcake liners
4. Mixing bowls, large and medium
5. Electric mixer or hand mixer
6. Whisk and rubber spatula
7. Measuring cups and spoons
8. Glass measuring cup for wet ingredients
9. Fine mesh strainer (for the strawberry purée)
10. Cooling rack

Ingredients

1 1/2 cups (190 g) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup (113 g) unsalted butter, softened (1 stick)
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (120 g) mango purée (about 1 small ripe mango, blended)
1/2 cup (120 ml) whole milk, room temperature
1/4 cup (60 g) plain yogurt or sour cream, room temperature
For the strawberry frosting:
1 cup (227 g) unsalted butter, softened
3 to 4 cups (360 to 480 g) powdered sugar, sifted
1/2 cup (120 g) strawberry purée, strained to remove seeds
1 teaspoon vanilla extract
Pinch of salt
Optional for garnish: fresh strawberry slices, small mango cubes or crushed freeze dried strawberries

Directions

Preheat oven to 350 F and line a 12-cup muffin tin with paper liners; whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda and 1/2 tsp salt in a bowl and set aside.
In a large bowl cream 1/2 cup softened butter with 1 cup sugar until light and fluffy, about 3 to 4 minutes; scrape sides, then beat in 2 room temp eggs one at a time and 1 tsp vanilla until just combined.
In a measuring cup combine 1/2 cup mango purée, 1/2 cup whole milk and 1/4 cup plain yogurt; stir gently to blend.
Add the dry ingredients to the butter mixture in two additions, alternating with the mango-milk mixture, starting and ending with the dry ingredients; mix on low until just combined, do not overmix or cupcakes get dense.
Divide batter evenly among liners, about 2/3 full each, and bake 18 to 22 minutes or until a toothpick comes out clean and tops spring back; let cupcakes cool in the tin 5 minutes, then transfer to a rack to cool completely.
While cupcakes bake, make the strawberry frosting: in a large bowl beat 1 cup softened butter until smooth, then gradually add 3 cups sifted powdered sugar with the mixer on low until incorporated.
Add 1/2 cup strained strawberry purée, 1 tsp vanilla and a pinch of salt; beat on medium-high until fluffy and spreadable, adding the extra cup powdered sugar if frosting is too loose or a teaspoon of milk if too stiff. Taste and adjust sweetness or strawberry intensity.
For a smoother, more vivid pink frost, chill the frosting for 10 minutes then rewhip; if it gets grainy from cold, let come back to room temperature and whip again.
Once cupcakes are fully cool, pipe or spread the strawberry frosting onto each. If you want a mango surprise, spoon a small dollop of extra mango purée into the center before frosting or fold a teaspoon into the batter for extra mango pops.
Garnish with fresh strawberry slices, small mango cubes or crushed freeze dried strawberries for crunch; store cupcakes in an airtight container in the fridge for up to 3 days and bring to room temp before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.