Introduction

Mango Strawberry Sunset Cupcakes are a delightful treat that combines tropical mango and sweet strawberry flavors in a moist cupcake topped with a colorful buttercream swirl. Perfect for brightening up any occasion, these cupcakes offer a fruity surprise inside and a gorgeous sunset-inspired frosting on top.

Mango Strawberry Sunset Cupcakes Recipe - Recipe Image

Ingredients

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup milk
¼ cup mango purée (fresh or canned)
¼ cup strawberry jam
1 cup unsalted butter (softened, for frosting)
3 cups powdered sugar
2 tbsp heavy cream (or milk)
1 tsp vanilla extract (for frosting)
2 tbsp mango purée (for frosting)
2 tbsp strawberry purée (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
Step 3: In a separate larger bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crumb.
Step 4: Beat in the eggs one at a time along with the vanilla extract, ensuring they are fully incorporated into the buttery mixture for structure and flavor.
Step 5: Mix in the milk and mango purée, which adds moisture and a tropical fruit flavor to the batter.
Step 6: Gradually add the dry ingredients to the wet mixture, folding gently just until combined to avoid overmixing, which can toughen the cupcakes.
Step 7: Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
Step 8: Once cooled, hollow out a small center portion of each cupcake using a piping tip or small knife and fill with strawberry jam to add a delightful fruity surprise inside.
Step 9: Beat the softened butter until creamy. Gradually add powdered sugar while continuing to beat to incorporate air, resulting in a fluffy buttercream.
Step 10: Mix in vanilla extract and heavy cream (or milk) until the frosting is smooth and spreadable.
Step 11: Divide the frosting into three separate bowls. Leave one plain for vanilla (white), mix one with mango purée for a yellow-orange tone, and the last with strawberry purée for a pink-red hue.
Step 12: Place all three colored frostings side-by-side into a single piping bag fitted with a decorative tip to create a beautiful sunset swirl effect when piped.
Step 13: Pipe the tri-colored frosting onto the cupcakes using swirled motions for an eye-catching look.
Step 14: Garnish each cupcake with a small slice of fresh strawberry or mango for added visual appeal and a hint of fresh fruit flavor, if desired.

Tips & Variations

For a dairy-free option, substitute the butter with coconut oil and use plant-based milk in both the batter and frosting.
Use fresh, ripe mango and strawberries for the best flavor in purées and garnishes.
To make the frosting colors more vibrant, chill the purées slightly before mixing into the buttercream.
If you don’t have a piping bag, use a zip-top bag with a corner snipped off to pipe the frosting.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture and flavor. If frozen, wrap tightly and freeze up to 1 month; thaw overnight in the refrigerator and bring to room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango or strawberries for the purées?

Yes, thaw frozen mango or strawberries completely and drain any excess liquid before blending to avoid extra moisture in the batter or frosting.

How do I prevent the frosting colors from mixing too much?

Keep the colored frostings separate until just before piping, and fill the piping bag carefully side-by-side rather than mixing the colors together beforehand.

Mango Strawberry Sunset Cupcakes Recipe

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4.4 from 131 reviews

Mango Strawberry Sunset Cupcakes are delightful tropical-themed treats featuring a moist cupcake infused with mango purée and filled with a sweet strawberry jam center. Topped with a vibrant tri-colored buttercream swirl representing a sunset, these cupcakes are visually stunning and bursting with fresh fruit flavors. Perfect for celebrations or anytime you want a deliciously fruity dessert.

Author: Maya
Prep Time: 20 minutes
Cook Time: 18-20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cupcakes

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup milk
¼ cup mango purée (fresh or canned)
¼ cup strawberry jam

Buttercream Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp heavy cream (or milk)
1 tsp vanilla extract
2 tbsp mango purée
2 tbsp strawberry purée

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
Cream Butter and Sugar: In a larger bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crumb in the cupcakes.
Add Eggs and Flavoring: Beat in the eggs one at a time along with the vanilla extract, ensuring they are fully incorporated into the buttery mixture for good structure and flavor.
Combine Wet Ingredients: Mix in the milk and mango purée, adding moisture and a tropical fruit flavor to the batter.
Add Dry Ingredients: Gradually fold the dry ingredients into the wet mixture just until combined to avoid overmixing, which can make the cupcakes dense.
Fill and Bake: Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
Fill Cupcakes: Once cooled, hollow out a small center portion of each cupcake using a piping tip or small knife and fill with strawberry jam to create a fruity surprise inside.
Prepare Frosting Base: Beat the softened butter until creamy. Gradually add the powdered sugar while beating to make a fluffy buttercream frosting.
Add Vanilla and Cream: Mix in vanilla extract and heavy cream (or milk) until the frosting is smooth and spreadable.
Create Frosting Colors: Divide the frosting into three bowls. Leave one plain for vanilla white frosting, mix one with mango purée for a yellow-orange tint, and mix the last with strawberry purée for a pink-red hue.
Combine Frosting for Swirl: Place all three colored frostings side-by-side into a single piping bag fitted with a decorative tip to create a sunset swirl effect when piped.
Decorate Cupcakes: Pipe the tri-colored frosting onto the cupcakes in swirled motions to achieve a beautiful sunset-themed appearance.
Optional Garnish: Garnish each cupcake with a small slice of fresh strawberry or mango for added visual appeal and a hint of fresh fruit flavor.

Notes

Use fresh or canned mango purée depending on availability—ensure it is smooth for best mixing.
Filling cupcakes with jam after baking adds a delicious fruity surprise and moisture contrast.
Adjust the amount of cream in frosting for desired consistency—add more for a thinner texture.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Allow cupcakes to cool completely before filling and frosting to prevent melting or sliding.

Keywords: mango strawberry cupcakes, fruit filled cupcakes, tropical cupcakes, sunset swirl frosting, buttercream frosting, baked desserts