These Strawberry Mango Cupcakes are a tropical treat inspired by fruity cocktails and summer celebrations. Swirled with layers of strawberry and mango-flavored batter and topped with a dual-colored buttercream frosting, they bring bold color and refreshing flavor to your dessert table. Garnished with sugared rims, fresh strawberries, and lime wedges, these cupcakes are festive, fun, and full of flavor.
Why You’ll Love This Recipe
These cupcakes offer more than just a pretty presentation—they’re bursting with bright, fruity flavors and have a moist, tender crumb thanks to the milk, yogurt, and oil in the batter. The layered strawberry and mango batters create a stunning visual effect, while the soft, creamy buttercream brings it all together. Finished with cocktail-inspired toppings, they’re perfect for parties, birthdays, or any occasion that calls for something sweet and sunny.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cupcakes:
3 1/2 cups all-purpose flour
1 1/4 cups caster sugar (extra fine granulated sugar)
3 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup unsalted butter, softened
2 large eggs
1 1/2 cups full cream milk (whole milk)
1/2 cup vegetable oil
2 tablespoons Greek yogurt or sour cream
1 teaspoon vanilla extract
Pink and red food gel (for strawberry batter)
1 teaspoon strawberry flavoring
Yellow food gel (for mango batter)
1 teaspoon mango flavoring
Frosting:
1 batch American or Swiss Meringue Buttercream
Pink and red food gels + strawberry flavoring (for one portion)
Yellow food gel + mango flavoring (for the other portion)
Decorations:
1 cup granulated sugar
10 limes, cut into 40 wedges
10 strawberries, halved
directions
Prep and Bake:
Preheat Oven
Preheat oven to 275°F (140°C) for fan-forced or 320°F (160°C) for conventional ovens. Line two 12-cup muffin tins with paper liners.
Mix Dry Ingredients
In a large bowl, whisk together flour, caster sugar, baking powder, and sea salt. Add softened butter and mix until the mixture resembles fine crumbs.
Mix Wet Ingredients
In a separate bowl, combine eggs, milk, vegetable oil, yogurt (or sour cream), and vanilla extract. Whisk until well combined.
Combine and Divide Batter
Pour the wet ingredients into the dry mixture and mix until smooth. Divide the batter evenly into two bowls.
Color and Flavor the Batters
Add pink and red food gels plus strawberry flavoring to one portion; mix well. Add yellow food gel and mango flavoring to the second portion and mix until evenly colored.
Fill Liners with Swirled Batter
Pipe or spoon alternating layers of strawberry and mango batters into each cupcake liner, filling them about two-thirds full.
Bake the Cupcakes
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
Frosting and Decoration:
Prepare the Frosting
Make your preferred buttercream (American or Swiss Meringue). Divide it in half. Add strawberry flavoring and pink/red food gels to one half, and mango flavoring with yellow food gel to the other. Mix until colors and flavors are fully incorporated.
Sugar Rim the Cupcakes
Lightly dip the edges of cooled cupcakes into water, then roll in granulated sugar to mimic a cocktail glass rim.
Pipe the Frosting
Using a dual-compartment piping bag or alternating spoonfuls in a single bag, pipe swirls of the strawberry and mango buttercream onto each cupcake.
Decorate
Garnish each cupcake with a lime wedge and half a strawberry for a playful, tropical finish.
Servings and timing
Servings: 24 cupcakes
Prep Time: 25 minutes
Bake Time: 40–50 minutes
Total Time: 1 hour 15 minutes
Variations
Alcohol-Inspired: Add a splash of rum or tequila to the batter for a cocktail-inspired twist (adjust baking accordingly).
Simpler Decoration: Skip the sugar rim and fruit garnish for a faster version.
Berry Boost: Add finely chopped fresh strawberries to the strawberry batter for extra texture.
Tropical Twist: Add a touch of coconut extract to the mango portion for a more tropical profile.
storage/reheating
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 15–20 minutes before serving for best texture. Unfrosted cupcakes can be frozen for up to 1 month—thaw at room temperature before frosting and decorating.
FAQs
Can I use strawberry and mango puree instead of flavoring?
You can, but the moisture content will affect the batter. Reduce other liquids slightly and note that the flavors may be milder.
Can I make these cupcakes in advance?
Yes, bake the cupcakes a day ahead and store them unfrosted. Decorate the day of serving.
Do I need to use food gel instead of liquid food coloring?
Yes, gels provide vibrant color without altering the batter’s consistency.
What kind of buttercream is best?
Swiss Meringue Buttercream is lighter and silkier, while American Buttercream is sweeter and easier to make. Both work well.
How do I get a clean swirl of two frostings?
Use a dual-chamber piping bag or fill a single piping bag with alternating scoops of both frostings along the sides.
Can I use a cake mix instead of making the batter from scratch?
Yes, use a vanilla or yellow cake mix and divide/add flavorings and color as directed.
How do I know when the cupcakes are done?
Insert a toothpick—if it comes out clean or with a few crumbs, they’re ready.
Are these suitable for kids?
Yes, they’re colorful, fun, and full of fruit flavors kids enjoy.
Can I skip the yogurt or sour cream?
You can, but it adds moisture and richness. Substitute with buttermilk if needed.
Strawberry Mango Cupcakes
- Total Time: 0 hours
- Yield: 24 cupcakes
- Diet: Vegetarian
Description
These Strawberry Mango Cupcakes are tropical-inspired treats with layered fruity batters, vibrant swirls of strawberry and mango buttercream, and cocktail-style garnishes. A perfect dessert for summer parties, birthdays, or any festive occasion! #strawberrymangocupcakes #fruitcupcakes #tropicaldesserts
Ingredients
For the Cupcakes:
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3 1/2 cups all-purpose flour
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1 1/4 cups caster sugar
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3 tsp baking powder
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1/2 tsp fine sea salt
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1/2 cup unsalted butter, softened
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2 large eggs
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1 1/2 cups full cream milk (whole milk)
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1/2 cup vegetable oil
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2 tbsp Greek yogurt or sour cream
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1 tsp vanilla extract
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Pink and red food gel (for strawberry portion)
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1 tsp strawberry flavoring
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Yellow food gel (for mango portion)
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1 tsp mango flavoring
For the Frosting:
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1 batch American or Swiss Meringue Buttercream
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Food gels: pink and red for strawberry, yellow for mango
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Flavorings: strawberry and mango
For Decoration:
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1 cup granulated sugar (for sugar rim)
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10 limes, cut into 40 wedges
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10 strawberries, halved
Instructions
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Preheat Oven:
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275°F (140°C) fan-forced or 320°F (160°C) conventional. Line 2 cupcake trays with liners.
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Prepare Cupcake Batter:
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Mix flour, sugar, baking powder, and salt in a large bowl. Add butter and mix until crumbly.
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In another bowl, whisk eggs, milk, oil, yogurt, and vanilla. Combine wet and dry ingredients.
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Flavor and Color:
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Divide batter into two bowls. Add red/pink gel and strawberry flavor to one; yellow gel and mango flavor to the other.
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Fill and Bake:
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Pipe alternating layers of each batter into cupcake liners. Bake for 40–50 minutes or until a toothpick comes out clean. Let cool completely.
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Frosting:
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Divide frosting into two parts. Color and flavor each portion (strawberry and mango).
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Sugar Rim Decoration:
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Dip cooled cupcake edges in water, then roll in granulated sugar for a cocktail effect.
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Decorate:
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Pipe swirls of both frostings. Top each with a lime wedge and strawberry half.
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Notes
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For stronger fruit flavor, use concentrated extracts.
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Optional: Add a tiny splash of rum extract to mimic a daiquiri twist.
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Store frosted cupcakes in the fridge, but bring to room temp before serving.
- Prep Time: 20 minutes
- Cook Time: 40–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
