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Strawberry Mango Cupcakes

Strawberry Mango Cupcakes

The Crispy Chef
These strawberry mango cupcakes combine the tropical sweetness of mangoes with the bright tang of strawberries. They're fluffy, moist, and topped with a luscious cream cheese frosting that ties it all together. Perfect for summer gatherings or whenever you crave a fruity treat.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 285 kcal

Equipment

  • Mixing bowls
  • Electric mixer
  • Muffin tin
  • Paper liners
  • Measuring cups/spoons
  • Blender or food processor

Ingredients
  

Cupcake Batter:

  • 1 cup fresh strawberries 6–8 medium, pureed and diced
  • 3/4 cup fresh mango 1 medium, pureed and diced
  • 1 1/2 cups all-purpose flour +1 tbsp to coat fruit
  • 1/2 cup unsalted butter softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1 tsp lime juice
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Cream Cheese Frosting:

  • 8 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1 tbsp mango puree optional, for color and flavor
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat oven to 325°F (163°C). Line muffin tin with paper liners.
  • In a bowl, cream butter and sugar until fluffy.
  • Add eggs one at a time, beating well after each.
  • Mix in vanilla extract, lime juice, and mango/strawberry puree.
  • In a separate bowl, whisk flour, baking soda, baking powder, and salt.
  • Toss diced fruit in 1 tbsp flour and set aside.
  • Add dry ingredients to wet mixture in batches, alternating with milk. Mix until just combined.
  • Fold in the floured fruit pieces gently.
  • Divide batter evenly among 12 cupcake liners.
  • Bake 20–22 minutes, or until a toothpick comes out clean. Let cool completely.
  • For frosting, beat cream cheese and butter until smooth. Add powdered sugar, mango puree (optional), and vanilla extract. Beat until fluffy.
  • Frost cupcakes once fully cooled.

Notes

Use fresh, ripe fruit for the best flavor.
To prevent soggy bottoms, pat fruit dry and toss with flour.
Store frosted cupcakes in the fridge for up to 1 week.
These cupcakes taste even better the next day!

Nutrition

Calories: 285kcalCarbohydrates: 35gProtein: 3gFat: 15gSugar: 22g
Keyword strawberry mango
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