Bright, fruity cupcakes that look like a little sunset on your plate.
Introduction
This Mango Strawberry Sunset Cupcakes recipe makes soft, fruity cupcakes with a bright sunset swirl of frosting. The cake uses mango purée in the batter and jam in the center. The frosting mixes vanilla, mango, and strawberry colors so each cupcake looks like a sunset. If you like a matching drink, try a tropical recipe like this Sunrise Sunset Tropical Smoothie to serve with the cupcakes.
Why make this recipe
- It is simple and fun to make.
- It blends mango and strawberry flavors in cake and frosting.
- The sunset swirl looks pretty for parties or kids.
- You can make it ahead and decorate later.
How to make Mango Strawberry Sunset Cupcakes
Follow the directions below step by step. For a quick breakfast idea to enjoy with cupcakes, see this 2-Ingredient Bagels in just 30 minutes.
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 (for filling), 1 cup unsalted butter (for frosting, softened), 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)
Directions :
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs and vanilla. Mix in milk and mango purée.
- Slowly add dry ingredients until just combined.
- Fill cupcake liners ¾ full and bake for 18–20 minutes, until golden and set. Let cool completely.
- Once cooled, use a piping bag or small knife to fill each cupcake center with strawberry jam.
- Beat butter until creamy. Add powdered sugar gradually.
- Mix in vanilla and heavy cream until smooth and fluffy.
- Divide frosting into three bowls: one plain (white/vanilla), one mixed with mango purée (yellow-orange), and one mixed with strawberry purée (pink-red).
- Add each color side-by-side in a piping bag to create a “sunset swirl” effect.
- Pipe frosting onto cupcakes in swirls.
- Optional: Garnish with a small slice of strawberry or mango for extra flair.
How to serve Mango Strawberry Sunset Cupcakes
Serve at room temperature. Place cupcakes on a pretty plate or tray. They pair well with tea, coffee, or a cold tropical drink. Add fresh fruit slices on the side for color.
How to store Mango Strawberry Sunset Cupcakes
Keep cupcakes in an airtight container at room temperature for up to 2 days. If you need longer storage, refrigerate for up to 5 days. Let refrigerated cupcakes sit 15–20 minutes before serving so frosting softens.
Tips to make Mango Strawberry Sunset Cupcakes
- Use room temperature butter and eggs for a smooth batter.
- Do not overmix the batter; stop when dry ingredients blend in.
- Cool cupcakes completely before filling or frosting.
- Use fresh purée when possible for best flavor. Canned purée works fine.
- To get a clean swirl, place the three frostings side-by-side in the piping bag without mixing.
Variation
- Add a teaspoon of lime zest to batter for a bright note.
- Use raspberry purée instead of strawberry for a different tartness.
- Make mini cupcakes and reduce baking time to 10–12 minutes.
- Use cream cheese frosting for a tangy option.
FAQs
Q: Can I use frozen mango?
A: Yes. Thaw and blend to make purée. Strain if very watery.
Q: Can I make the cupcakes ahead?
A: Yes. Bake and freeze unfrosted cupcakes up to 1 month. Thaw and fill/frost before serving.
Q: What if my frosting is too thick or thin?
A: Add a little heavy cream if too thick. Add more powdered sugar if too thin.
Q: Can I skip the jam filling?
A: Yes. You can leave the center plain or add a small dollop of mango curd.
Q: Is there a dairy-free option?
A: Use dairy-free butter and milk substitutes, and a dairy-free heavy cream for frosting.
Conclusion
These Mango Strawberry Sunset Cupcakes bring bright fruit flavors and a fun sunset look to any table. For a similar mango-strawberry cupcake idea and inspiration, see this recipe for Mango Strawberry Sunset Cupcakes. If you want a simple fruit and nut toast idea to serve with dessert or snacks, check this Strawberry Hazelnut Crostini – Mayuri’s Jikoni.
Mango Strawberry Sunset Cupcakes
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cup unsalted butter (softened) Use room temperature for best results.
- 1 cup granulated sugar
- 2 large eggs Use room temperature.
- 1 tsp vanilla extract
- 0.5 cup milk Use room temperature.
- 0.25 cup mango purée (fresh or canned) Fresh purée preferred for best flavor.
- 0.25 cup strawberry jam For filling.
Frosting
- 1 cup unsalted butter (softened)
- 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
Preparation
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs and vanilla. Mix in milk and mango purée.
- Slowly add dry ingredients until just combined.
- Fill cupcake liners ¾ full and bake for 18–20 minutes, until golden and set. Let cool completely.
Filling and Frosting
- Once cooled, use a piping bag or small knife to fill each cupcake center with strawberry jam.
- Beat butter until creamy. Add powdered sugar gradually.
- Mix in vanilla and heavy cream until smooth and fluffy.
- Divide frosting into three bowls: one plain (white/vanilla), one mixed with mango purée (yellow-orange), and one mixed with strawberry purée (pink-red).
- Add each color side-by-side in a piping bag to create a 'sunset swirl' effect.
- Pipe frosting onto cupcakes in swirls.
- Optional: Garnish with a small slice of strawberry or mango for extra flair.