Mango Strawberry Sunset Cupcakes Recipe

Introduction

These Mango Strawberry Sunset Cupcakes combine tropical mango and sweet strawberry in a beautifully swirled buttercream atop moist, fluffy cupcakes. Perfect for summer parties or any occasion that calls for a burst of fruity color and flavor.

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 (softened, for frosting)
• 3 cups powdered sugar (for frosting)
• 2 tbsp heavy cream or milk (for frosting)
• 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 medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a larger bowl, cream the softened butter and sugar together until light and fluffy.
4. Step 4: Beat in the eggs one at a time, then add vanilla extract, mixing well after each addition.
5. Step 5: Mix in the milk and mango purée until combined.
6. Step 6: Gradually fold in the dry ingredients, mixing gently until just combined to avoid overmixing.
7. Step 7: Spoon the batter into cupcake liners, filling each about ¾ full, then bake for 18–20 minutes or until a toothpick inserted comes out clean. Let cool completely.
8. Step 8: Hollow out a small center from each cooled cupcake and fill it with strawberry jam.
9. Step 9: For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, then mix in vanilla extract and heavy cream (or milk) until smooth and spreadable.
10. Step 10: Divide the frosting into three bowls: one plain, one mixed with mango purée, and one with strawberry purée.
11. Step 11: Place all three frostings side-by-side into a single piping bag fitted with a decorative tip to create a sunset swirl effect.
12. Step 12: Pipe the tri-colored frosting onto each cupcake in a swirled motion. Optionally, garnish with small slices of fresh strawberry or mango.

Tips & Variations

• Use fresh mango and strawberry purée for a brighter, fresher flavor; canned options work well in a pinch.
• For a lighter frosting, substitute half the butter with cream cheese.
• Try adding a teaspoon of lime zest to the batter for a citrusy twist.
• To make the filling easier to pipe, warm the strawberry jam slightly until it’s a bit runny.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days, but bring to room temperature before serving for best texture. These cupcakes can also be frozen without frosting for up to 1 month; thaw completely 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, frozen fruit works well. Thaw and drain excess liquid before pureeing to avoid too much moisture in the batter and frosting.

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

Use chilled frosting and apply gentle pressure when piping. Also, placing the three colors side-by-side in the bag without mixing them beforehand helps maintain distinct colors.

Mango Strawberry Sunset Cupcakes Recipe

Print Recipe

★★★★★

4.5 from 57 reviews

These Mango Strawberry Sunset Cupcakes combine a moist mango-infused cupcake base with a sweet strawberry jam center and a vibrant, tri-colored buttercream frosting. Perfect for spring and summer gatherings, these cupcakes offer a beautiful sunset swirl effect, blending tropical mango and juicy strawberry flavors in every bite.

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

Ingredients

Scale 1x2x3x

Cupcake Batter

• 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)

Filling

• ¼ cup strawberry jam

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 medium bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
3. Cream Butter and Sugar: 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.
4. 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 structure and flavor.
5. Combine Wet Ingredients: Mix in the milk and mango purée, which adds moisture and a tropical fruit flavor to the batter.
6. Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently just until combined to avoid overmixing, which can toughen the cupcakes.
7. Fill and Bake: 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.
8. 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 add a delightful fruity surprise inside.
9. Prepare Frosting Base: Beat the softened butter until creamy. Gradually add powdered sugar while continuing to beat to incorporate air, resulting in a fluffy buttercream.
10. Add Vanilla and Cream: Mix in vanilla extract and heavy cream (or milk) until the frosting is smooth and spreadable.
11. Create Frosting Colors: 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.
12. 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 beautiful sunset swirl effect when piped.
13. Decorate Cupcakes: Pipe the tri-colored frosting onto the cupcakes using swirled motions for an eye-catching look.
14. 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

• Ensure butter is softened to room temperature for easier creaming and better texture.
• Use fresh or canned mango purée according to availability; fresh will give a more vibrant flavor.
• Allow cupcakes to cool completely before filling and frosting to prevent melting.
• Adjust frosting consistency with more powdered sugar or cream as needed for piping.
• For a dairy-free version, substitute butter with vegan butter and cream with coconut milk.

Keywords: Mango cupcakes, Strawberry cupcakes, Buttercream frosting, Fruit filled cupcakes, Summer dessert, Tropical cupcakes