I am excited to share the recipe for Mango Strawberry Sunset Cupcakes! These delightful treats are bursting with fruity flavors and make for a perfect dessert for any occasion. The combination of sweet mango and strawberry makes these cupcakes a cheerful addition to your table.
Growing up, my dad James loved baking with us on weekends. I remember how my sister Jennifer would sneak frosting while waiting for the cakes to cool. Now, I recreate those sweet memories with my own twist!
What You’ll Need
- 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)
Bringing It All Together
- 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, one mixed with mango purée, and one with strawberry purée.
- 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.
Making It Your Own (Swaps & Ideas)
You can get creative with the flavors! Try using peach puree instead of mango for a different twist. You can also substitute the strawberry jam with raspberry or blueberry if you prefer. Additionally, feel free to experiment with the frosting by using different fruit purees or adding a touch of lemon juice for a zing!
How We Love to Serve It
These cupcakes are delightful on their own, but they shine at gatherings! We love serving them with a scoop of vanilla ice cream or a dollop of whipped cream. They are also lovely with a cup of tea for an afternoon treat!
A Few Tips For Success
Make sure your butter is softened, but not too warm, for the best texture. Don’t overmix your batter—mix just until combined for light and fluffy cupcakes. And don’t skip letting your cupcakes cool before filling them; warm cupcakes can melt the jam!
Saving Some For Later
You can store these cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze them un-frosted for up to a month. Just thaw them in the fridge before decorating!
From My Kitchen to Yours
I hope you enjoy making these Mango Strawberry Sunset Cupcakes as much as I do! Every bite is a burst of sunshine. Share them with friends and family, and create your own sweet memories in the kitchen!
Your Questions, Answered
How can I make Mango Strawberry Sunset Cupcakes gluten-free?
You can swap the all-purpose flour with a gluten-free flour blend. Be sure to check that all other ingredients, like baking powder, are also gluten-free. This way, you can enjoy these cupcakes without any gluten!
Can I use frozen fruit for the frosting?
Yes, you can use frozen fruit! Just make sure to thaw and drain any excess moisture before pureeing the fruit. This will help achieve the right consistency for your frosting.
What’s the best way to store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to three days. For longer storage, wrap them tightly and freeze them un-frosted. They’ll stay fresh for a month, ready for a sweet treat anytime!
Print
Mango Strawberry Sunset Cupcakes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful cupcakes bursting with fruity flavors, perfect for any occasion.
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
- 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, one mixed with mango purée, and one with strawberry purée.
- 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.
Notes
Make sure to soften your butter but not melt it for the best frosting texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cupcakes, fruity dessert, mango, strawberry, baking