Introduction

Mango Strawberry Sunset Cupcakes are a delightful treat that combines the tropical sweetness of mango with the bright flavor of strawberries. These colorful cupcakes feature a soft mango-infused cake filled with strawberry jam and topped with a beautiful sunset swirl frosting. Perfect for any occasion, they’re as tasty as they are stunning.

A close-up view of a cupcake with three layers: a golden brown cake base speckled with small red berry pieces, topped by a swirl of smooth frosting that transitions in color from creamy white at the bottom to soft orange and finally to light pink at the top, forming a pointed peak. The cupcake is wrapped in a light beige liner with ridges. Two more similarly decorated cupcakes are visible in the blurred white marbled background, creating a warm and inviting scene. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
Step 3: In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
Step 4: Beat in the eggs one at a time, then add the vanilla extract. Mix in the milk and mango purée until combined.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Step 6: Fill each cupcake liner about ¾ full with batter. Bake for 18–20 minutes, until the tops are golden and a toothpick inserted comes out clean. Let cupcakes cool completely.
Step 7: Once cooled, hollow out a small center in each cupcake using a piping bag tip or knife. Fill with strawberry jam.
Step 8: For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, mixing well after each addition.
Step 9: Mix in vanilla extract and heavy cream until the frosting is smooth and fluffy.
Step 10: Divide the frosting evenly into three bowls. Leave one plain, mix mango purée into the second, and strawberry purée into the third.
Step 11: Place each colored frosting side-by-side into a piping bag to create a “sunset swirl” effect when piped.
Step 12: Pipe the frosting onto each cupcake in swirling motions to decorate.
Step 13: Optionally, garnish each cupcake with a small slice of fresh strawberry or mango for extra flair.

Tips & Variations

Use fresh mango and strawberries for purées when possible to enhance the natural flavor and color.
If you prefer a less sweet filling, substitute the strawberry jam with fresh strawberry slices or a light strawberry compote.
To make these cupcakes vegan, you can swap butter with plant-based margarine, almond milk for milk, and use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
For a tangy twist, add a teaspoon of lemon zest to the cupcake batter.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh. Before serving, bring them to room temperature for best texture and flavor. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely and then pipe frosting before serving.

How to Serve

A close-up of three cupcakes is shown, each with three layers. The base layer is a light golden brown cupcake with small bits of red fruit visible inside. The middle layer features a swirl of creamy white frosting topped with a soft gradient swirl of pink and peach-colored frosting, forming a delicate peak. The background is a white marbled texture, making the colors of the cupcakes stand out. The image has bright, natural lighting and a soft focus on the cupcake in front. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the purée?

Yes, frozen strawberries work well. Thaw them completely and drain any excess liquid before blending into a purée to avoid altering the frosting consistency.

How do I achieve the sunset swirl frosting effect?

Divide your frosting into three colors and place them side-by-side in a piping bag without mixing. When you pipe, the colors come out together, creating a beautiful, blended swirl that resembles a sunset.