Hello, cupcake lovers! Are you looking for a unique, tropical twist on a classic dessert? Look no further—our Strawberry Mango Cupcakes bring a vibrant splash of summer right to your kitchen. These delightful cupcakes combine the sweet tang of strawberries with the tropical allure of mango, creating an irresistible treat perfect for any occasion. Whether you’re baking for a family gathering, a birthday, or just because, these Strawberry Mango Cupcakes will brighten up your dessert table!
Introduction
Strawberry Mango Cupcakes are inspired by the tropical flavors of a refreshing summer smoothie. This recipe combines fluffy vanilla cupcakes swirled with strawberry and mango flavors for a taste that’s both familiar and exotic. Each cupcake is topped with colorful buttercream frosting, making these treats as eye-catching as they are delicious. If you’re a fan of fruity desserts or just love trying something new, these cupcakes are a must-try. With layers of flavor and a festive appearance, Strawberry Mango Cupcakes will be the highlight of your dessert spread!
Ingredients for Strawberry Mango Cupcakes
To make these tropical cupcakes, you’ll need the following ingredients:
For the Cupcakes:
- 3 ½ cups all-purpose flour
- 1 ¼ cups caster sugar (extra fine granulated sugar)
- 3 tsp baking powder
- ½ tsp fine sea salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 ½ cups full cream milk (whole milk)
- ½ 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
For the Frosting:
- 1 batch American or Swiss Meringue Buttercream
- Pink and red food gels (for strawberry)
- Yellow food gel (for mango)
- Strawberry and mango flavorings
Decorations:
- 1 cup granulated sugar (for rimming)
- 10 limes, cut into 40 small wedges
- 10 strawberries, halved
How to Make Strawberry Mango Cupcakes – Step by Step
Step 1: Preheat the Oven
- Preheat your oven to 275°F (140°C) for fan-forced or 320°F (160°C) for conventional.
- Line two cupcake tins with cupcake liners.
2: Mix Dry Ingredients
- In a large mixing bowl, combine the flour, caster sugar, baking powder, and fine sea salt.
- Add the softened butter to the bowl, and mix until the texture resembles coarse crumbs.
3: Prepare Wet Ingredients
- In a separate bowl, whisk together the eggs, full cream milk, vegetable oil, Greek yogurt or sour cream, and vanilla extract until well combined.
4: Combine Wet and Dry Ingredients
- Slowly add the wet ingredients to the dry mixture, stirring just until smooth and all ingredients are incorporated. Avoid overmixing.
5: Divide and Color the Batter
- Divide the batter evenly into two portions.
- Add the pink and red food gels and strawberry flavoring to one portion, mixing until fully incorporated.
- Add the yellow food gel and mango flavoring to the other portion, stirring well.
6: Fill the Cupcake Liners
- Alternately spoon or pipe layers of the strawberry and mango batters into each cupcake liner for a fun, swirled effect.
7: Bake
- Place the cupcake tins in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool completely before frosting.
Helpful Tips for Strawberry Mango Cupcakes
- Use Gel Food Coloring: Gel coloring provides vibrant colors without altering the batter’s consistency.
- Adjust the Flavoring: For a bolder flavor, add an extra half teaspoon of strawberry or mango extract to each batter.
- Test for Doneness: Insert a toothpick into the center of a cupcake; if it comes out clean, the cupcakes are ready.
Cooking Tips for the Best Strawberry Mango Cupcakes
- Mixing Techniques: Overmixing can lead to dense cupcakes. Mix wet and dry ingredients just until combined.
- Use Room Temperature Ingredients: Room-temperature butter and eggs help achieve a smoother batter and lighter texture.
- Baking Time: Start checking for doneness around the 40-minute mark, as overbaking can dry out the cupcakes.
Serving Suggestions for Strawberry Mango Cupcakes
Pair these fruity cupcakes with a cold glass of lemonade or tropical iced tea. If you’re serving them at a party, arrange them on a tiered cake stand, garnished with additional strawberries and lime wedges. Their colorful appearance and refreshing flavors make them an ideal choice for summer events or a festive brunch.
Nutritional Information
Enjoying a sweet treat can still fit within a balanced diet. These Strawberry Mango Cupcakes contain a blend of healthy fats and natural fruit flavors, making them a satisfying choice for dessert. The yogurt adds a slight tang and provides a protein boost, while the butter contributes a melt-in-your-mouth texture.
Nutritional Information (per serving)
- Calories: 285 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 120mg
- Carbohydrates: 35g
- Fiber: 1g
- Sugars: 18g
- Protein: 3g
Storage and Leftovers for Strawberry Mango Cupcakes
Store any leftover cupcakes in an airtight container at room temperature for up to two days, or refrigerate for up to five days. To keep the frosting fresh, avoid stacking the cupcakes. Before serving, let refrigerated cupcakes sit at room temperature for about 30 minutes to bring out their flavors.
Frequently Asked Questions (FAQs) for Strawberry Mango Cupcakes
1. Can I use other fruits instead of strawberries and mango?
Yes, you can experiment with other fruit flavors like raspberry and pineapple for a similar tropical twist.
2. What’s the best way to store these cupcakes?
Store them in an airtight container at room temperature for two days or in the refrigerator for up to five days.
3. Can I freeze the cupcakes?
Yes, you can freeze the unfrosted cupcakes for up to three months. Wrap them individually and thaw at room temperature before frosting.
4. Can I make this recipe gluten-free?
You can substitute a 1:1 gluten-free flour blend for the all-purpose flour to make these cupcakes gluten-free.
Related Recipes for Strawberry Mango Cupcake Lovers
Conclusion
If you’re craving a taste of summer, these Strawberry Mango Cupcakes are sure to satisfy! Their vibrant colors and tropical flavors make them perfect for sharing with friends and family, whether at a backyard barbecue or a casual get-together. Try this recipe, and let us know your favorite variations—do you like a little extra mango or a bold strawberry twist? Share your feedback and your creative adaptations below. Enjoy every bite of these delightful Strawberry Mango Cupcakes!
Print
Strawberry Mango Cupcakes Recipe – Fruity, Tropical Bliss
Description
Hello, cupcake lovers! Are you looking for a unique, tropical twist on a classic dessert? Look no further—our Strawberry Mango Cupcakes bring a vibrant splash of summer right to your kitchen. These delightful cupcakes combine the sweet tang of strawberries with the tropical allure of mango, creating an irresistible treat perfect for any occasion. Whether you’re baking for a family gathering, a birthday, or just because, these Strawberry Mango Cupcakes will brighten up your dessert table!
Ingredients
For the Cupcakes:
- 3 ½ cups all-purpose flour
- 1 ¼ cups caster sugar (extra fine granulated sugar)
- 3 tsp baking powder
- ½ tsp fine sea salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 ½ cups full cream milk (whole milk)
- ½ 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
For the Frosting:
- 1 batch American or Swiss Meringue Buttercream
- Pink and red food gels (for strawberry)
- Yellow food gel (for mango)
- Strawberry and mango flavorings
Decorations:
- 1 cup granulated sugar (for rimming)
- 10 limes, cut into 40 small wedges
- 10 strawberries, halved
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 275°F (140°C) for fan-forced or 320°F (160°C) for conventional.
- Line two cupcake tins with cupcake liners.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, combine the flour, caster sugar, baking powder, and fine sea salt.
- Add the softened butter to the bowl, and mix until the texture resembles coarse crumbs.
Step 3: Prepare Wet Ingredients
- In a separate bowl, whisk together the eggs, full cream milk, vegetable oil, Greek yogurt or sour cream, and vanilla extract until well combined.
Step 4: Combine Wet and Dry Ingredients
- Slowly add the wet ingredients to the dry mixture, stirring just until smooth and all ingredients are incorporated. Avoid overmixing.
Step 5: Divide and Color the Batter
- Divide the batter evenly into two portions.
- Add the pink and red food gels and strawberry flavoring to one portion, mixing until fully incorporated.
- Add the yellow food gel and mango flavoring to the other portion, stirring well.
Step 6: Fill the Cupcake Liners
- Alternately spoon or pipe layers of the strawberry and mango batters into each cupcake liner for a fun, swirled effect.
Step 7: Bake
- Place the cupcake tins in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool completely before frosting.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Use Gel Food Coloring: Gel coloring provides vibrant colors without altering the batter’s consistency.
- Adjust the Flavoring: For a bolder flavor, add an extra half teaspoon of strawberry or mango extract to each batter.
- Test for Doneness: Insert a toothpick into the center of a cupcake; if it comes out clean, the cupcakes are ready.
