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Delicious Tropical Cupcake Delight

Featured in Irresistible Sweet Treats.

These light and airy Strawberry Mango Cupcakes offer a mouthwatering tropical mix of fruit flavors swirled into soft vanilla cupcakes. They feature separate batters in strawberry and mango hues, which are gently marbled to make them visually stunning and uniquely tasty. The addition of Greek yogurt keeps them moist and fluffy, while the vibrant colors come from flavoring gels. These cupcakes make a great summer-themed dessert for any celebration.
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Updated on Wed, 05 Mar 2025 07:40:57 GMT
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Lush Mango Strawberry Cupcakes Ready to Enjoy | cuisinegenial.com

Discover these delightful tropical cupcakes that blend fresh strawberries and ripe mangoes. The light, fluffy cake carries both fruit flavors perfectly, finished with a smooth, creamy frosting that ties it all together.

Years of recipe testing show that ingredient temperature and mixing technique are critical for achieving the ideal cupcake consistency.

Key Ingredients

  • Cupcake Base:
  • All-Purpose Flour: Measured properly
  • Fine Sugar: Regular or caster
  • Unsalted Butter: Softened
  • Fresh Eggs: At room temp
  • Whole Milk: Not cold
  • Greek Yogurt: Full-fat preferred
  • Real Vanilla: Pure extract only
  • Baking Powder: Check freshness
  • Sea Salt: Fine grade
  • Food Coloring: For strawberry/mango tints

Step-by-Step Method

1. Initial Setup:
Set oven to 350°F. Place liners in muffin tin. Combine sifted flour, baking powder, salt. Cream softened butter with sugar until fluffy, about 4 minutes. Beat in eggs individually.
2. Mix Batters:
Combine wet and dry ingredients alternately. Split batter evenly. Add fruit flavorings and colors separately.
3. Fill Cups:
Alternate spoonfuls of each batter into liners to 2/3 full. Swirl gently with skewer. Avoid overswirling.
4. Baking Time:
Bake 18-20 minutes until done. Test with toothpick and gentle touch. Rest 5 minutes before cooling on rack.
5. Prepare Frosting:
Whip butter until light. Add sugar gradually with cream until smooth. Split and flavor as desired. Frost only cooled cupcakes.
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Storage Guidelines

Plain cupcakes keep 2 days at room temperature in sealed container. Frosted ones last 5 days refrigerated. Let warm before serving.

Serving Suggestions

  • Fresh mango pieces
  • Halved strawberries
  • Coconut shavings
  • Fresh lime
  • Decorative flowers
  • Crystallized fruit
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Recipe Variations

Try these creative twists:

  • Coconut frosting
  • Passion fruit center
  • Fresh lime zest
  • Touch of rum flavor
  • Pineapple essence
  • Melted white chocolate

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Best Strawberry Mango Cupcakes Recipe | cuisinegenial.com

These tropical treats showcase bakery-quality results at home. Success comes from proper temperatures and careful technique. They're perfect for any occasion needing a touch of tropical flair.

Recipe Notes

Baking requires precision and patience. Focus on each step carefully, especially temperature and mixing. The end result will be professional-looking cupcakes with exceptional taste.

Frequently Asked Questions

→ Could I use natural colors instead of gels?
Of course! But the shades might look softer, and some powders might slightly alter the texture.
→ What's the trick to getting a good swirl?
Dollop the batters evenly in the tin, then lightly drag a toothpick through to create that lovely marbled look.
→ Can I bake these ahead of time?
Sure can! Keep the unfrosted cupcakes in a tightly sealed container, and they’ll be good for a day.
→ Why use superfine sugar?
It dissolves more easily when creaming, giving you a smoother, velvety texture.
→ Can I use real fruit instead of flavor extracts?
Fresh fruit adds too much moisture and could ruin the batter. Stick with flavorings for the best results!

Tropical Mango Strawberry Cupcakes

Bright, fruity cupcakes blending mango and strawberries in a perfect swirl. A festive choice for all summer events!

Prep Time
30 Minutes
Cook Time
50 Minutes
Total Time
80 Minutes
By: Ferdaous

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 24 Servings (24 cupcakes)

Dietary: Vegetarian

Ingredients

→ For the Cupcakes

01 Three and a half cups of regular all-purpose flour
02 A little over one cup of super-fine caster sugar
03 Three teaspoons of baking powder
04 Half a teaspoon of finely-ground sea salt
05 One stick (half a cup) of unsalted butter, softened
06 Two large eggs
07 One and a half cups of whole milk (full fat)
08 Half a cup of plain cooking oil
09 Two tablespoons of either sour cream or Greek yogurt
10 A teaspoon of pure vanilla extract
11 Red and pink food gel for strawberry flavor
12 One teaspoon of strawberry essence or flavoring
13 Yellow food gel for mango flavor
14 One teaspoon of mango extract or flavoring

→ For the Frosting

15 A batch of American or Swiss Meringue Buttercream
16 Strawberry flavoring with pink and red food gel
17 Mango flavoring paired with yellow food gel

→ Decorations

18 One cup of sugar for rimming the edges
19 Forty lime wedges (from around ten limes)
20 Five whole strawberries, sliced in half

Instructions

Step 01

Heat the oven to 275°F (140°C) if using fan-forced, or to 320°F (160°C) for a standard oven. Line two muffin pans with cupcake liners.

Step 02

In a big mixing bowl, toss in the flour, sugar, baking powder, and salt. Then, cut the softened butter into it and mix until it looks crumbly in texture.

Step 03

In a different smaller bowl, beat together the eggs, milk, oil, sour cream (or Greek yogurt), and vanilla. Stir until it's a smooth blend.

Step 04

Slowly pour the wet mix into the dry one, stirring lightly until the lumps are gone. Don't overdo it with the mixing—it should just come together.

Step 05

Split the batter into two separate bowls. Add strawberry flavor with pink and red coloring to one bowl and mango flavor with yellow coloring to the other. Stir both bowls thoroughly.

Step 06

Layer the two batter colors alternately into each lined cupcake slot—spoon or pipe them in to create a swirled appearance.

Step 07

Pop the muffin pans into the heated oven. Bake for about 40-50 minutes, or until a toothpick comes out clean when you poke a cupcake. Wait until they're completely cool before decorating or frosting.

Notes

  1. You can use Swiss or American Meringue Buttercream
  2. The batters combine to make a swirl effect
  3. These cupcakes are a great choice for summertime parties

Tools You'll Need

  • Two muffin trays for baking
  • Cupcake liners to keep things tidy
  • Two roomy mixing bowls
  • An electric hand or stand mixer
  • Optional: piping bags for neat layering

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes milk and dairy ingredients
  • Made with wheat/gluten products
  • Contains eggs as part of the recipe

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 12 g
  • Total Carbohydrate: 42 g
  • Protein: 4 g