Mango Strawberry Sunset Cupcakes Recipe

Introduction

Mango Strawberry Sunset Cupcakes are a delightful treat combining tropical mango and sweet strawberry flavors in a tender vanilla cupcake. With a vibrant, swirled frosting inspired by a sunset, these cupcakes are as beautiful as they are delicious.

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)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In another bowl, cream the softened butter and sugar until light and fluffy.
4. Step 4: Beat in the eggs and vanilla extract. Then mix in the milk and mango purée until combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing.
6. Step 6: Fill the cupcake liners about ¾ full and bake for 18–20 minutes, or until golden and a toothpick inserted comes out clean. Let the cupcakes cool completely.
7. Step 7: Once cooled, create a small hole in the center of each cupcake using a piping bag tip or knife, and fill with strawberry jam.
8. Step 8: Beat the softened butter until creamy. Gradually add powdered sugar while mixing.
9. Step 9: Stir in vanilla extract and heavy cream until the frosting is smooth and fluffy.
10. Step 10: Divide the frosting into three bowls. Leave one plain, mix mango purée into the second, and strawberry purée into the third for different colored frostings.
11. Step 11: Place each color side-by-side into a piping bag to create a colorful “sunset swirl” effect.
12. Step 12: Pipe the frosting onto the cupcakes using swirls for a beautiful finish.
13. Step 13: Optional: Garnish with a small slice of strawberry or mango on top for an extra touch.

Tips & Variations

• Use fresh mango and strawberries for the purées if possible for the freshest flavor.
• You can substitute heavy cream with milk in the frosting if preferred.
• For a dairy-free option, use plant-based butter and milk alternatives.
• If you don’t have a piping bag, use a zip-top bag with a small corner cut off to pipe the frosting.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days but bring to room temperature before serving for the best texture. Leftover cupcakes can be frozen without frosting for up to 2 months; thaw before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango or strawberries for the purée?

Yes, you can use frozen fruit. Thaw them completely before pureeing to avoid excess water in the batter or frosting.

Can I make these cupcakes dairy-free?

Absolutely! Replace butter with a dairy-free alternative and use plant-based milk or cream to keep the recipe dairy-free.

Mango Strawberry Sunset Cupcakes Recipe

Print Recipe

★★★★★

4.7 from 94 reviews

These Mango Strawberry Sunset Cupcakes are a delightful treat combining the tropical sweetness of mango with the bright tartness of strawberries. Soft and moist cupcakes are filled with strawberry jam and topped with a vibrant, sunset-inspired tri-color frosting swirl, making them perfect for summer gatherings or any festive occasion.

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

Ingredients

Scale 1x2x3x

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 (for filling)

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

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
3. Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender texture.
4. Add Wet Ingredients: Beat in the eggs one at a time along with the vanilla extract. Then, mix in the milk and mango purée until fully incorporated, giving the batter a fruity flavor and moisture.
5. Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid over-mixing which can toughen the cupcakes.
6. Fill and Bake: Spoon the batter into the cupcake liners, filling each about ¾ full, then bake for 18–20 minutes or until the cupcakes are golden and a toothpick inserted comes out clean. Let them cool completely before proceeding.
7. Fill Cupcakes: Once cooled, create a small hole in the center of each cupcake using a piping bag or a knife, and fill with the strawberry jam to add a sweet surprise inside.
8. Prepare Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, then mix in vanilla extract and heavy cream until the frosting is smooth and fluffy.
9. Divide and Color Frosting: Split the frosting into three equal parts. Leave one plain (white/vanilla), mix one with mango purée to achieve a yellow-orange color, and the third with strawberry purée for a pink-red hue.
10. Fill Piping Bag: Arrange each colored frosting side-by-side into a single piping bag to create a beautiful multi-colored “sunset swirl” effect when piped.
11. Pipe Frosting: Pipe the frosting onto each cupcake in swirls, showcasing the vibrant colors blending together.
12. Garnish: Optionally, top each cupcake with a small slice of fresh strawberry or mango to add extra visual appeal and flavor.

Notes

• Use fresh or canned mango purée depending on availability; fresh will provide a more vibrant flavor.
• Ensure cupcakes are completely cool before filling and frosting to prevent melting and loss of texture.
• For a dairy-free option, substitute butter with vegan butter and heavy cream with coconut cream in the frosting.
• Decorate immediately after frosting to retain the swirl colors’ distinct appearance.
• Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: cupcakes, mango strawberry cupcakes, fruit cupcakes, sunset swirl frosting, summer desserts, baked cupcakes, fruity frosting