Strawberry Mango Cupcakes with Creamy Fruit Frosting
Strawberry Mango Cupcakes – Fruity Cupcake Fun for Spring & Summer are soft vanilla cupcakes blended with fresh mango purée and strawberries, topped with a smooth strawberry mango buttercream.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup mango purée
1/4 cup whole milk
1/2 cup finely chopped fresh strawberries
1 cup unsalted butter for frosting softened
3 1/2 cups powdered sugar
2 tablespoons strawberry purée
1 tablespoon mango purée
2 tablespoons heavy cream as needed
Instructions
1. Preheat oven to 350°F and line muffin tin with liners.
2. Whisk flour, baking powder, and salt.
3. Cream butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla and mango purée.
5. Alternate adding dry ingredients and milk until combined.
6. Fold in chopped strawberries gently.
7. Fill liners two-thirds full and bake 18 to 22 minutes.
8. Cool completely before frosting.
9. Beat butter for frosting until smooth, then gradually add powdered sugar.
10. Mix in strawberry and mango purée, adjusting with cream until fluffy, then frost cupcakes.
Notes
Use ripe mango for natural sweetness. Avoid adding excess purée to maintain structure. Chill frosting briefly if too soft before piping.