Description
These Tropical Strawberry Mango Swirl Cupcakes bring a taste of paradise to your kitchen, combining the bright flavors of fresh fruit with a delicate cake base. The beautiful swirl pattern ensures every bite contains the perfect blend of sweet strawberries and tropical mango. This recipe is designed to be approachable for bakers of all skill levels, with clear instructions that make the process enjoyable and stress-free.
Ingredients
Scale
For the Cupcake Base:
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- ⅔ cup buttermilk
- 1 teaspoon vanilla extract
- Zest of 1 lime
For the Strawberry Puree:
- 1 cup fresh strawberries, hulled
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Mango Puree:
- 1 cup diced ripe mango (about 1 large mango)
- 1 tablespoon granulated sugar
- ½ teaspoon lime juice
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Reserved strawberry and mango puree (2 tablespoons each)
Instructions
Step 1: Prepare the Fruit Purees
- For the strawberry puree: Combine strawberries, sugar, and lemon juice in a blender or food processor. Blend until smooth. Transfer to a small saucepan and simmer over medium-low heat for 5-7 minutes until slightly thickened. Remove from heat and let cool completely. Reserve 2 tablespoons for the frosting.
- For the mango puree: Blend the diced mango with sugar and lime juice until smooth. Transfer to a small saucepan and simmer for 5 minutes until slightly reduced. Let cool completely. Reserve 2 tablespoons for the frosting.
Step 2: Prepare the Cupcake Batter
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lime zest.
- Gradually add the flour mixture alternating with buttermilk, beginning and ending with the flour mixture. Mix just until combined.
Step 3: Create the Swirl Effect
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Add 1 teaspoon of strawberry puree and 1 teaspoon of mango puree to the top of each cupcake.
- Use a toothpick to gently swirl the purees into the batter, creating a marble effect. Don’t overmix – just 2-3 swirls is perfect.
Step 4: Bake the Cupcakes
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Step 5: Prepare the Frosting
- Beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, mixing on low speed until incorporated.
- Add vanilla extract and beat on high speed for 2 minutes until light and fluffy.
- Divide the frosting into two bowls. Mix reserved strawberry puree into one bowl and mango puree into the other.
Step 6: Decorate the Cupcakes
- Place the strawberry and mango frosting into separate piping bags or into opposite sides of the same piping bag for a swirl effect.
- Pipe the frosting onto the cooled cupcakes.
- Garnish with fresh strawberry slices, mango chunks, or a sprinkle of lime zest if desired.
Notes
Pro Tips for Making the Best Strawberry Mango Cupcakes
- Use room temperature ingredients for the batter – this ensures proper mixing and even baking
- Don’t overmix the batter after adding the flour – this develops gluten and makes cupcakes tough
- Test for ripeness when selecting mangoes – they should yield slightly to gentle pressure and have a sweet aroma
- Strain the fruit purees through a fine-mesh sieve for ultra-smooth consistency
- Chill the frosting for 15-20 minutes if it seems too soft for piping
- For extra tropical flavor, add 2 tablespoons of coconut milk to the batter
- The secret to perfect swirls is using a light hand with the toothpick – less is more!
Storage & Leftovers
Store in an airtight container in the refrigerator for up to 3 days. Let refrigerated cupcakes sit at room temperature for 15-20 minutes before serving. Unfrosted cupcakes can be frozen for up to 3 months.
- Prep Time: 25
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 325
- Sugar: 35g
- Sodium: 145mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: strawberry mango cupcakes, tropical cupcakes, fruit swirl cupcakes, strawberry dessert, mango dessert, easy cupcake recipe, summer dessert