Easy Mango Strawberry Cupcakes with Fresh Fruit Frosting
Easy Mango Strawberry Cupcakes are a sweet and fresh treat that anyone can make. These cupcakes are perfect for summer. After making this many times, I know the secret to a moist crumb. The soft, juicy texture and creamy frosting will make your mouth water. Try this with our Fresh Mango Blueberry Spinach Salad for a full meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Fresh Mango Blueberry Spinach Salad and Mozzarella Stuffed Rosemary Parmesan Soft Pretzels.
Why This Easy Mango Strawberry Cupcakes with Fresh Fruit Frosting Is Pure Comfort
- Juicy mango and strawberry flavor
- Easy to make at home
- Perfect for summer gatherings
- Fresh fruit frosting
What You'll Need for Easy Mango Strawberry Cupcakes with Fresh Fruit Frosting
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 cup mashed ripe mango
- 1/2 cup chopped fresh strawberries
- 1 teaspoon vanilla extract
- Pinch of lemon zest
- Optional: Fresh strawberry slices
- Optional: Mango cubes
- Optional: Powdered sugar
📝 Ingredient Notes
- Mango: Use ripe mango for the best flavor and texture.
- Strawberries: Chop them finely to mix well into the batter.
🛒 Tools & Equipment I Recommend
- Digital Kitchen Scale — Ensures accurate measurements for perfect results. → See on Amazon
- Cupcake Pan with Liners — Easier to handle and clean up after baking. → See on Amazon
How to Make Easy Mango Strawberry Cupcakes with Fresh Fruit Frosting
- Prep: Preheat oven to 350°F. Line a cupcake pan with liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in buttermilk and vanilla.
- Fold in Fruits: Stir in mashed mango and chopped strawberries into the batter.
- Bake: Divide batter into cupcake liners. Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool: Let cupcakes cool completely before frosting.
- Make Frosting: In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and whipped cream. Mix until light and fluffy.
- Frost: Pipe or spread frosting on cooled cupcakes. Top with fresh fruit.
Cook's Tips for Perfect Easy Mango Strawberry Cupcakes with Fresh Fruit Frosting
- Best technique: Use room temperature butter for a smooth batter.
- Common mistake and fix: If cupcakes are dry, add a bit more buttermilk or oil to the batter.
- Storage tip: Store cupcakes in an airtight container in the fridge for up to 3 days.
- Alternative: Substitute strawberries with blueberries for a different flavor.
Storing & Reheating Easy Mango Strawberry Cupcakes with Fresh Fruit Frosting
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Make cupcakes up to 2 days in advance. Frost just before serving.
Freezing Easy Mango Strawberry Cupcakes with Fresh Fruit Frosting
Freeze cupcakes for up to 2 months. Thaw in the fridge.
How to Reheat Without Drying It Out
Oven: Reheat at 350°F for 5–10 minutes. Microwave: Microwave for 20–30 seconds.
Recipe Notes
- Chef tip: Use a mixer for a lighter texture.
- Best substitution: Replace buttermilk with plain yogurt for a tangy twist.
- Make-ahead: Bake and freeze cupcakes. Frost them when ready to serve.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If frosting is too runny, refrigerate for 10–15 minutes.
Want to level up this recipe?
Stand Mixer — Saves time and effort when mixing large batches. → Check price on Amazon
Easy Mango Strawberry Cupcakes with Fresh Fruit Frosting
Ingredients
Main Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 cup mashed ripe mango
- 1/2 cup chopped fresh strawberries
Seasonings
- 1 teaspoon vanilla extract
- Pinch of lemon zest
Optional Toppings
- Fresh strawberry slices
- Mango cubes
- Powdered sugar
Instructions
- Prep: Preheat oven to 350°F. Line a cupcake pan with liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in buttermilk and vanilla.
- Fold in Fruits: Stir in mashed mango and chopped strawberries into the batter.
- Bake: Divide batter into cupcake liners. Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool: Let cupcakes cool completely before frosting.
- Make Frosting: In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and whipped cream. Mix until light and fluffy.
- Frost: Pipe or spread frosting on cooled cupcakes. Top with fresh fruit.
Notes
- Chef tip: Use a mixer for a lighter texture.
- Best substitution: Replace buttermilk with plain yogurt for a tangy twist.
- Make-ahead: Bake and freeze cupcakes. Frost them when ready to serve.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If frosting is too runny, refrigerate for 10–15 minutes.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze cupcakes for up to 2 months. Thaw in the fridge.
- Oven reheat: Reheat at 350°F for 5–10 minutes.
- Microwave reheat: Microwave for 20–30 seconds.
- Make ahead: Make cupcakes up to 2 days in advance. Frost just before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 4g
- Fat: 10g
- Carbs: 35g
- Fiber: 1g
- Sugar: 22g
- Sodium: 120mg
- Cholesterol: 60mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Mango Strawberry Cupcakes with Fresh Fruit Frosting FAQs
Yes, you can bake the cupcakes up to 2 days in advance. Frost them just before serving for the best texture.
Dry cupcakes can happen if the batter is overmixed or the oven is too hot. Check the oven temperature with an oven thermometer and mix just until ingredients are combined.
Yes, freeze cupcakes in an airtight container for up to 2 months. Thaw in the fridge before serving.
Pineapple or peach can be used as a substitute for mango. They provide a similar sweet and juicy flavor.
Use full-fat cream cheese and fresh whipped cream for a richer texture. Add a bit of lemon zest for extra flavor.
A Warm Final Note
I can’t wait for you to try Easy Mango Strawberry Cupcakes with Fresh Fruit Frosting and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
