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Strawberry Mango Cupcakes

Bright and refreshing vanilla cupcakes topped with vibrant strawberry buttercream and garnished with fresh mango and strawberries.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter room temperature
  • 0.75 cup granulated sugar
  • 2 eggs large, room temperature
  • 2 tsp vanilla extract
  • 0.5 cup whole milk room temperature
Strawberry Buttercream & Garnish
  • 1 cup unsalted butter room temperature
  • 1 cup freeze-dried strawberries blended into powder
  • 3-4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
  • 6 fresh strawberries halved, for garnish
  • 1 fresh mango sliced, for garnish
  • 2 tbsp red fruit flavor pearls optional garnish

Equipment

  • Mixing bowls
  • Muffin Tin
  • Wire rack
  • Hand mixer or stand mixer
  • Piping bag and star tip

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the butter and granulated sugar together until light and fluffy (about 3-4 minutes).
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the dry ingredients in three parts, alternating with the milk, mixing just until combined. Do not overmix.
  6. Divide batter evenly among the muffin cups (about 2/3 full). Bake for 18-20 minutes until a toothpick comes out clean.
  7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make the frosting: Beat the butter until pale and creamy. Mix in the strawberry powder.
  9. Gradually add powdered sugar, followed by vanilla and heavy cream. Whip on medium-high until light and fluffy.
  10. Pipe the strawberry buttercream onto cooled cupcakes. Garnish each with a strawberry half, a mango slice, and a few fruit pearls.

Notes

Store cupcakes in an airtight container in the refrigerator if garnished with fresh fruit.