Strawberry Mango Margarita Cupcakes: Unexpected Summer Bliss

Why I Almost Didn’t Make These

Because honestly, I was supposed to be making something else entirely. A quiet night, craving something fresh but not wanting the fuss. I keep a jar of pureed strawberries and chopped mango in the freezer for smoothies—but one day I just tossed a little of each into cupcake batter. And wow. The scent that hits you—bright, sweet, with just enough tang—reminds me of roadside fruit stalls at sunrise. You bite into one, and the soft crumb gives way to a burst of fruity juice. It’s not fancy or complicated, but it feels daring. Like a little rebellion in a cupcake wrapper. It made me realize that sometimes, the best ideas start from just tossing random stuff together.

Those unexpected moments of sweetness—when a normal day becomes something worth remembering—are why I love baking right now.

Fruity Moist Cupcakes with Pureed Strawberries and Mango

These cupcakes incorporate pureed strawberries and chopped mango into a simple batter, resulting in a moist and tender crumb with bursts of fruity flavor. The cupcakes are baked until golden and reveal a vibrant, juicy interior, combining soft texture with a slight tang from the fruit.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Main Course

Cuisine: Fusion

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter melted
• 2 large eggs
• 1/2 cup milk
• 1 cup pureed strawberries frozen and thawed, pureed smooth
• 1 cup chopped mango fresh or frozen and thawed
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Equipment

• Mixing bowls
• Electric Mixer or Whisk
• Cupcake/muffin tin
• Paper cupcake liners
• Cooling rack
• Spatula

Method

 

1. Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners. Measure and set aside all ingredients.
2. In a large mixing bowl, combine the flour, baking powder, and salt. Whisk until evenly distributed.
3. In another bowl, beat the eggs and sugar with an electric mixer or whisk until well combined and slightly frothy, about 2 minutes.
   1 1/2 cups all-purpose flour
4. Add the melted butter, milk, and pureed strawberries to the egg mixture. Mix until smooth and integrated.
   1 1/2 cups all-purpose flour
5. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
   1 1/2 cups all-purpose flour
6. Gently fold in the chopped mango until evenly distributed throughout the batter.
   1 1/2 cups all-purpose flour
7. Spoon or scoop the batter into the prepared cupcake liners, filling each about 2/3 full.
   1 1/2 cups all-purpose flour
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should be golden brown.
9. Remove cupcakes from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely.

Notes

For an extra fruity flavor, top with a fresh strawberry or mango slice before serving.

Maybe it’s crazy that these tiny cupcakes suddenly feel so relevant, but I think the joy is in their surprise. Like finding a little burst of summer in the middle of a busy week. Hope your kitchen smells as wild as mine did. Or at least, as unexpectedly good.