Indulge in a tropical twist with these Strawberry Mango Cupcakes! Bursting with fruity flavors and a fluffy texture, these cupcakes make for a refreshing dessert or snack. Perfectly portioned and made with lighter ingredients, they’re a delightful treat that won’t weigh you down.
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsweetened applesauce
- 1/4 cup light Greek yogurt (vanilla or plain)
- 1/4 cup sugar substitute (e.g., Stevia, Monk Fruit)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh mango puree
- 1/4 cup diced strawberries
For the Frosting:
- 1/2 cup light cream cheese, softened
- 2 tablespoons powdered sugar substitute
- 1 teaspoon vanilla extract
- 1/4 cup fresh strawberry puree
- Optional garnish: Diced mango and strawberry slices
Instructions
Prepare the Batter
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the applesauce, Greek yogurt, sugar substitute, and granulated sugar until smooth.
- Add the egg and vanilla extract, mixing until well combined.
Add the Fruit
- Fold in the mango puree and diced strawberries, ensuring the fruits are evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until a smooth batter forms.
Bake the Cupcakes
- Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the Frosting
- In a medium bowl, beat the light cream cheese, powdered sugar substitute, and vanilla extract until smooth.
- Gradually add the strawberry puree, mixing until the frosting is light and creamy.
Decorate
- Once the cupcakes are completely cool, frost them using a piping bag or a spoon.
- Garnish with diced mango, strawberry slices, or a sprinkle of shredded coconut for an extra tropical vibe.

Nutritional Information
(Per Cupcake)
- Calories: ~110
- Protein: 3g
- Carbohydrates: 16g
- Fat: 2g
- Fiber: 1g
- WW Points: ~3 (based on ingredients used)
Why You’ll Love This Recipe
- Refreshing Flavors: The combination of strawberries and mango creates a tropical, fruity delight.
- Healthier Ingredients: With Greek yogurt, unsweetened applesauce, and fresh fruit, these cupcakes are a lighter alternative to traditional cupcakes.
- Perfect Portioning: Each cupcake is pre-portioned, making it easier to stay on track with your health goals.
- Versatile: Great for summer parties, brunch, or as a quick dessert option.
Tips for Success
- Use Fresh Fruit: For the best flavor, opt for ripe mangoes and strawberries.
- Chill the Frosting: If your frosting feels too soft, refrigerate it for 15-20 minutes before decorating.
- Adjust Sweetness: Depending on your preference and the sweetness of the fruit, you can adjust the sugar substitute.
- Go Dairy-Free: Use a dairy-free yogurt and cream cheese substitute to make these cupcakes suitable for lactose-intolerant guests.
Serving Suggestions
- Pair with a Beverage: Enjoy these cupcakes with a glass of unsweetened iced tea or a refreshing sparkling water.
- Make Ahead: These cupcakes can be baked a day in advance; store them in an airtight container and frost just before serving.
- Double the Recipe: Hosting a larger group? Double the ingredients to make 24 cupcakes.
These Strawberry Mango Cupcakes are proof that you don’t have to sacrifice flavor for healthier choices. With their tropical notes and light texture, they’re a crowd-pleasing dessert that fits beautifully into your Weight Watchers plan. Perfect for any occasion, these cupcakes will have everyone asking for seconds!
Indulge in These Strawberry Mango Cupcakes – Easy and Delicious
Course: Uncategorized12
servings20
minutes18
minutes110
kcalIngredients
For the Cupcakes:
1 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsweetened applesauce
1/4 cup light Greek yogurt (vanilla or plain)
1/4 cup sugar substitute (e.g., Stevia, Monk Fruit)
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup fresh mango puree
1/4 cup diced strawberries
For the Frosting:
1/2 cup light cream cheese, softened
2 tablespoons powdered sugar substitute
1 teaspoon vanilla extract
1/4 cup fresh strawberry puree
Optional garnish: Diced mango and strawberry slices
Instructions
- Prepare the Batter
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the applesauce, Greek yogurt, sugar substitute, and granulated sugar until smooth.
Add the egg and vanilla extract, mixing until well combined. - Add the Fruit
Fold in the mango puree and diced strawberries, ensuring the fruits are evenly distributed.
Gradually add the dry ingredients to the wet ingredients, stirring gently until a smooth batter forms. - Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. - Make the Frosting
In a medium bowl, beat the light cream cheese, powdered sugar substitute, and vanilla extract until smooth.
Gradually add the strawberry puree, mixing until the frosting is light and creamy. - Decorate
Once the cupcakes are completely cool, frost them using a piping bag or a spoon.
Garnish with diced mango, strawberry slices, or a sprinkle of shredded coconut for an extra tropical vibe.
Notes
- Use Fresh Fruit: For the best flavor, opt for ripe mangoes and strawberries.
Chill the Frosting: If your frosting feels too soft, refrigerate it for 15-20 minutes before decorating.
Adjust Sweetness: Depending on your preference and the sweetness of the fruit, you can adjust the sugar substitute.
Go Dairy-Free: Use a dairy-free yogurt and cream cheese substitute to make these cupcakes suitable for lactose-intolerant guests.