Can I make these cupcakes in advance?

Yes, bake them up to 2 days ahead and store at room temperature in an airtight container. For longer storage, freeze unfrosted cupcakes and frost before serving.

Can I use frozen fruit instead of fresh?

Absolutely! Thaw and drain excess liquid to keep the batter from getting soggy.

What if I don’t like mango buttercream?

No problem! Swap it for vanilla buttercream, cream cheese frosting, or whipped cream topping.

Can I substitute the applesauce?

Sure thing—mashed banana or Greek yogurt work well, adding a slight flavor twist but keeping the cupcakes moist.

How do I know when the cupcakes are done?

Insert a toothpick in the center; it should come out clean or with a few crumbs. The tops should be golden and spring back when lightly touched.

How can I make the buttercream less sweet?

Cut back on powdered sugar or add a pinch of salt or a squeeze of lime juice to balance the sweetness.

Can I use whole wheat flour?

You can, but it’ll make the cupcakes denser. For a lighter texture, stick with all-purpose flour or mix half-and-half with whole wheat.

Irresistible Strawberry Mango Cupcakes – A Sweet Tropical Delight

Ingredients

Scale

For the Cupcakes:

- 1 1/4 cups all-purpose flour

- 1 tsp baking powder

- 1/4 tsp baking soda

- 1/4 tsp salt

- 1/2 cup granulated sugar

- 1/3 cup vegetable oil

- 1/2 cup unsweetened applesauce

- 1/4 cup dairy-free milk or regular milk

- 1 tsp vanilla extract

- 1/2 cup finely chopped fresh strawberries

- 1/3 cup finely diced fresh mango

For the Mango Buttercream:

- 1/2 cup unsalted butter or plant-based butter, softened

- 2 cups powdered sugar

- 2–3 tbsp mango purée (fresh or canned)

- 1/2 tsp vanilla extract

Pinch of salt

Instructions

Preheat and Prep: Fire up your oven to 350°F (175°C). Line a 12-cup cupcake tin with liners—go for colorful ones to match the summery vibe.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures your cupcakes rise evenly.
Combine Wet Ingredients: In a large bowl, mix the sugar, vegetable oil, applesauce, milk, and vanilla extract until smooth. The applesauce keeps things moist without needing eggs—pretty nifty, huh?
Blend Wet and Dry: Gradually fold the dry ingredients into the wet mixture until just combined. Don’t overmix—you want light, fluffy cupcakes, not hockey pucks!
Add the Fruit: Gently stir in the chopped strawberries and diced mango. Chop them finely so they spread evenly and don’t sink to the bottom.
Fill and Bake: Scoop the batter into the cupcake liners, filling each about two-thirds full. An ice cream scoop makes this super easy. Bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely before frosting to avoid a melty mess.
Make the Buttercream: Beat the softened butter until creamy. Slowly add the powdered sugar, mixing well. Add the mango purée, vanilla extract, and a pinch of salt, then beat until fluffy. Adjust with more purée or sugar if needed for the perfect consistency.
Frost and Decorate: Pipe or spread the buttercream onto the cooled cupcakes. Feeling fancy? Garnish with fresh strawberry slices or mango chunks for extra flair.