I made Mango Cupcakes with strawberry frosting that actually taste like summer in a bite, and you won’t believe the tiny twist I snuck into them.

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I’m obsessed with these Mango Cupcakes because they hit right when I want bright, juicy sugar without being sticky sweet. I love how the cake feels light but still moist, thanks to mango puree and a little unsalted butter that makes every bite melt.

The frosting is pure strawberry sunshine and I can’t help scarfing one before anyone notices. And they look like I tried harder than I did.

But mostly I just love the way fruit actually sings here, not hiding behind heavy sugar. Yummy Cupcakes that actually taste like summer.

Messy, awesome, repeat. I will never stop eating.

Ingredients

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All purpose flour: the cake’s structure, keeps cupcakes tender but still holding their shape.
Baking powder: Little lift so the cake’s light and airy, not dense.
Fine salt: Balances sweetness, makes fruit and butter pop a bit more.
Unsalted butter (batter): Adds richness and that comforting, slightly creamy crumb.
Granulated sugar: Sweetness and tiny pockets of moisture, helps browning too.
Eggs: Binds everything together and gives body, makes it feel homemade.
Vanilla extract (batter): Background warmth and familiarity, it’s quietly comforting.
Mango puree: Bright, tropical fruitiness and moisture, basically summer in batter.
Buttermilk: Adds tang and tenderness, keeps cupcakes soft the next day.
Neutral oil or melted butter: Extra moistness so cupcakes don’t dry out.
Fresh lemon juice (optional): Plus a little zip that cuts sweetness nicely.
Unsalted butter (frosting): The creamy base that makes frosting silky and spreadable.
Powdered sugar: Sweetness and structure for frosting, sifted for smoothness.
Strawberry puree: Fruity pink color and fresh berry flavor, strain for smooth icing.
Vanilla extract (frosting): Adds depth so the frosting isn’t one-note sweet.
Heavy cream or milk: Thins frosting to pipeable consistency, makes it lighter.
Pinch of fine salt (frosting): Cuts cloying sweetness, makes flavors clearer.
Fresh strawberries and mango slices: Cute garnish, looks lovely and gives fresh bites.

Ingredient Quantities

1 3/4 cups (220g) all purpose flour

2 teaspoons baking powder

1/2 teaspoon fine salt

1/2 cup (115g) unsalted butter, room temperature

3/4 cup (150g) granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1 cup (about 240g) mango puree, from ~1 large ripe mango, lightly mashed

1/2 cup (120ml) buttermilk, room temperature

2 tablespoons neutral oil or melted butter, for extra moistness

1 tablespoon fresh lemon juice (optional, helps bright flavor)

1 cup (230g) unsalted butter, softened for frosting

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

1/2 cup (120g) strawberry puree, strained if you want smooth frosting

1 teaspoon vanilla extract for frosting

2 to 3 tablespoons heavy cream or milk, to thin frosting as needed

Pinch of fine salt for frosting

Fresh strawberries and mango slices for garnish, optional but nice

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners; let room temperature eggs, butter and buttermilk sit while you measure everything.

2. Whisk together 1 3/4 cups (220g) all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon fine salt in a bowl; set aside.

3. In a large bowl or stand mixer, cream 1/2 cup (115g) unsalted butter and 3/4 cup (150g) granulated sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl so nothing sticks.

4. Beat in 2 large room temperature eggs one at a time, then stir in 1 teaspoon vanilla extract. Don’t overwork it, just mix until combined.

5. Mix about 1 cup (240g) mango puree (lightly mashed from ~1 large ripe mango), 1/2 cup (120ml) buttermilk, 2 tablespoons neutral oil or melted butter and 1 tablespoon fresh lemon juice if using, in a separate small bowl.

6. Add the dry ingredients to the butter mixture in three additions, alternating with the mango-buttermilk mix, beginning and ending with the dry ingredients; fold gently and stop as soon as it’s combined to avoid tough cupcakes.

7. Divide batter evenly among the liners, filling each about two thirds full, and bake 18 to 22 minutes or until a toothpick comes out clean; let cool in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting.

8. For the frosting, beat 1 cup (230g) softened unsalted butter until smooth, then gradually add 3 cups (360g) sifted powdered sugar while mixing on low. Add 1/2 cup (120g) strawberry puree (strained for a smooth texture if you want), 1 teaspoon vanilla extract, a pinch of fine salt, and 2 to 3 tablespoons heavy cream or milk to reach pipeable consistency; add up to 1 more cup powdered sugar if it’s too thin.

9. Taste and adjust: if frosting is too sweet use a tiny pinch more salt or a drop of lemon, if too thin add powdered sugar, if too stiff add cream a teaspoon at a time. Transfer frosting to a piping bag or knife-spread when cupcakes are fully cool.

10. Pipe or spread the strawberry frosting on each cupcake and garnish with fresh strawberry halves and mango slices if desired; store in an airtight container in the fridge for up to 3 days, bring to room temp before serving for best flavor.

Equipment Needed

1. Oven and 12-cup muffin tin with paper liners — preheat to 350°F and line the cups (liners sold separately)
2. Large mixing bowls (one big for creaming, one for dry ingredients)
3. Stand mixer or hand mixer with paddle/beaters for creaming the butter and sugar
4. Measuring cups and spoons plus a kitchen scale for grams (helps accuracy)
5. Rubber spatula and a wooden spoon for folding and scraping the bowl
6. Ice cream scoop or two spoons to portion batter evenly into liners
7. Fine mesh sieve or small strainer for smoothing strawberry puree and sifting powdered sugar
8. Wire cooling rack and toothpicks to test doneness, plus a piping bag or offset/knife for frosting and garnishes

FAQ

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

A: Yes. Thaw fully, drain excess liquid, then pulse or mash. Frozen fruit can be a bit more watery so strain or simmer briefly to concentrate the flavor if it seems thin. It will still work, just might need a bit less buttermilk or a touch more flour if the batter feels too loose.

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

A: Add more sifted powdered sugar, 1/4 cup at a time, and chill for 10 minutes between additions. If it gets too stiff, stir in a splash of heavy cream or milk. Chill briefly to let it set before piping. A tiny pinch of salt also helps bring out the fruit flavor, so don’t skip that.

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

A: Yep. Cupcakes keep at room temp in an airtight container for 1 day, or in the fridge for up to 3 days. Frosting can be made 2 to 3 days ahead and refrigerated. Bring frosting to room temp and beat it again before using. You can freeze unfrosted cupcakes for up to 2 months, thaw overnight in the fridge then frost.

Q: How do I get the mango and strawberry purees smooth?

A: Use a blender or food processor and then push the puree through a fine mesh sieve to remove fibery bits and seeds. For mango, scraping the flesh close to the pit helps more than you think. Straining gives a silky frosting and a cleaner-looking swirl.

Q: My cupcakes sank in the middle, what went wrong?

A: Common reasons are underbaking, opening the oven too early, or overmixing the batter. Make sure your baking powder is fresh and that the oven is fully preheated. Bake at 350 F (175 C) about 18 to 22 minutes for standard cupcakes, or until a toothpick comes out clean. Let them cool in the pan 5 minutes before moving to a rack.

Q: Any good swaps for buttermilk or extra butter in the batter?

A: For buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let sit 5 minutes. If you want less butter, you can replace part of it with plain yogurt for moisture, or use all oil instead of the 2 tablespoons neutral oil plus butter, but the texture changes a bit.

Strawberry Mango Cupcakes Recipe Substitutions and Variations

All purpose flour (1 3/4 cups / 220g) → Cake flour: use 2 cups (240g) cake flour, spooned and leveled, for a lighter, silkier crumb. If you only have AP, remove 2 tablespoons per cup and replace with 2 tbsp cornstarch, sift once.
Unsalted butter in batter (1/2 cup / 115g) → Coconut oil or vegetable oil: use same weight for coconut oil (solid) or 3/4 cup (180ml) neutral oil if using liquid, gives moist cupcakes but a little less structure; chill tins slightly longer before frosting.
Buttermilk (1/2 cup / 120ml) → Yogurt + milk or milk + lemon: mix 1/2 cup plain yogurt thinned with 2-3 tbsp milk, or 1/2 cup milk + 1 tsp lemon juice, sit 5 minutes. Keeps acidity for rise and tender crumb.
Strawberry puree for frosting (1/2 cup / 120g) → Freeze dried strawberry powder or jam: use 3 tbsp reconstituted freeze dried powder stirred into frosting for intense flavor without extra water, or 3 tbsp strawberry jam (reduce powdered sugar slightly) for sweetness and color.

Pro Tips

1. Make the mango puree the day before if you can and let it drain in a fine sieve for 30 minutes so it isnt too watery. Too much liquid thins the batter and makes dense cupcakes.

2. Get eggs, butter and buttermilk truly room temp. If theyre still cool the batter will break and the cupcakes wont rise evenly. Warm eggs quickly by placing them in warm water for 5 minutes if needed.

3. When you add dry to wet, fold gently and stop as soon as you dont see streaks. Overmixing develops gluten and makes them chewy not tender.

4. For the frosting, taste as you go. If the strawberry puree makes it too thin chill the buttered frosting for 10 minutes and then rewhip, or add powdered sugar a tablespoon at a time. If it tastes flat, a tiny squeeze of lemon brightens it without making it sour.

Strawberry Mango Cupcakes Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made Mango Cupcakes with strawberry frosting that actually taste like summer in a bite, and you won't believe the tiny twist I snuck into them.

Servings

servings

Calories

517

kcal

Equipment: 1. Oven and 12-cup muffin tin with paper liners — preheat to 350°F and line the cups (liners sold separately)
2. Large mixing bowls (one big for creaming, one for dry ingredients)
3. Stand mixer or hand mixer with paddle/beaters for creaming the butter and sugar
4. Measuring cups and spoons plus a kitchen scale for grams (helps accuracy)
5. Rubber spatula and a wooden spoon for folding and scraping the bowl
6. Ice cream scoop or two spoons to portion batter evenly into liners
7. Fine mesh sieve or small strainer for smoothing strawberry puree and sifting powdered sugar
8. Wire cooling rack and toothpicks to test doneness, plus a piping bag or offset/knife for frosting and garnishes

Ingredients

1 3/4 cups (220g) all purpose flour
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup (115g) unsalted butter, room temperature
3/4 cup (150g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup (about 240g) mango puree, from ~1 large ripe mango, lightly mashed
1/2 cup (120ml) buttermilk, room temperature
2 tablespoons neutral oil or melted butter, for extra moistness
1 tablespoon fresh lemon juice (optional, helps bright flavor)
1 cup (230g) unsalted butter, softened for frosting
3 to 4 cups (360 to 480g) powdered sugar, sifted for frosting
1/2 cup (120g) strawberry puree, strained if you want smooth frosting
1 teaspoon vanilla extract for frosting
2 to 3 tablespoons heavy cream or milk, to thin frosting as needed
Pinch of fine salt for frosting
Fresh strawberries and mango slices for garnish, optional but nice

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners; let room temperature eggs, butter and buttermilk sit while you measure everything.
Whisk together 1 3/4 cups (220g) all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon fine salt in a bowl; set aside.
In a large bowl or stand mixer, cream 1/2 cup (115g) unsalted butter and 3/4 cup (150g) granulated sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl so nothing sticks.
Beat in 2 large room temperature eggs one at a time, then stir in 1 teaspoon vanilla extract. Don’t overwork it, just mix until combined.
Mix about 1 cup (240g) mango puree (lightly mashed from ~1 large ripe mango), 1/2 cup (120ml) buttermilk, 2 tablespoons neutral oil or melted butter and 1 tablespoon fresh lemon juice if using, in a separate small bowl.
Add the dry ingredients to the butter mixture in three additions, alternating with the mango-buttermilk mix, beginning and ending with the dry ingredients; fold gently and stop as soon as it’s combined to avoid tough cupcakes.
Divide batter evenly among the liners, filling each about two thirds full, and bake 18 to 22 minutes or until a toothpick comes out clean; let cool in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting, beat 1 cup (230g) softened unsalted butter until smooth, then gradually add 3 cups (360g) sifted powdered sugar while mixing on low. Add 1/2 cup (120g) strawberry puree (strained for a smooth texture if you want), 1 teaspoon vanilla extract, a pinch of fine salt, and 2 to 3 tablespoons heavy cream or milk to reach pipeable consistency; add up to 1 more cup powdered sugar if it’s too thin.
Taste and adjust: if frosting is too sweet use a tiny pinch more salt or a drop of lemon, if too thin add powdered sugar, if too stiff add cream a teaspoon at a time. Transfer frosting to a piping bag or knife-spread when cupcakes are fully cool.
Pipe or spread the strawberry frosting on each cupcake and garnish with fresh strawberry halves and mango slices if desired; store in an airtight container in the fridge for up to 3 days, 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.