Introduction

Mango Strawberry Sunset Cupcakes bring together the vibrant colors and sweet flavors of fresh fruit in a delightful, marbled cupcake. Topped with a creamy, swirled frosting that mirrors a beautiful sunset, these cupcakes are perfect for any celebration or a fun baking project.

Mango Strawberry Sunset Cupcakes Recipe - Recipe Image

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
2 tsp vanilla extract
½ cup whole milk
½ cup mango puree (fresh or canned mango blended smooth)
½ cup strawberry puree (fresh or frozen strawberries blended smooth)
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar, sifted
2-3 tbsp heavy cream or milk
1 tsp vanilla extract (for frosting)
2 tbsp mango puree (for frosting)
2 tbsp strawberry puree (for frosting)
Pinch of salt (optional)
Edible glitter or sanding sugar for garnish (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating well after each. Stir in the vanilla extract. Alternately add the flour mixture and milk, starting and ending with the flour, mixing just until combined.
Step 2: Divide the batter evenly into two bowls. Fold mango puree into one bowl and strawberry puree into the other. Spoon dollops of mango and strawberry batter alternately into each cupcake liner until about two-thirds full. Use a toothpick to gently swirl the batters together to create a marbled effect.
Step 3: Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely on a wire rack before frosting.
Step 4: For the frosting, beat the softened butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, one cup at a time, beating well between additions. Add the heavy cream and vanilla extract, and beat until light and fluffy.
Step 5: Divide the frosting into three portions. Leave one plain, mix mango puree into the second, and strawberry puree into the third. Place all three frostings side-by-side in a piping bag fitted with a large star tip.
Step 6: Pipe the frosting onto the cooled cupcakes in a swirl pattern. Sprinkle with edible glitter or sanding sugar if desired. Serve and enjoy your colorful Mango Strawberry Sunset Cupcakes!

Tips & Variations

Use frozen mango and strawberries thawed and well-drained for convenience without compromising flavor.
Swap mango or strawberry with peaches, raspberries, or blueberries for different fruity flavors and colors.
Add shredded coconut or chopped nuts to the batter for extra texture and flavor.
Incorporate cream cheese into the frosting for a tangy twist that complements the fruit flavors.
Add a hint of lime or lemon zest to the frosting for a fresh, zesty note.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. For best taste and texture, bring refrigerated cupcakes to room temperature before serving. The frosting can be made ahead and stored covered in the fridge; bring it to room temperature and re-whip before piping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit for the purees?

Yes, frozen mango and strawberries work well. Thaw them completely and drain any excess liquid before blending to avoid extra moisture in the batter and frosting.

How do I store these cupcakes?

Keep cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Let them come to room temperature before serving for the best flavor and texture.

Can I make the frosting ahead of time?

Absolutely! Prepare and color the frosting a day in advance. Store it covered in the fridge, then bring it to room temperature and re-whip briefly before piping.

What can I use instead of mango or strawberry puree?

You can substitute mango or strawberry puree with other fruit purees like peach, raspberry, or mixed berries depending on your preference and seasonal availability.

Mango Strawberry Sunset Cupcakes Recipe

Print Recipe

★★★★★

4.6 from 84 reviews

Mango Strawberry Sunset Cupcakes are vibrant, fruity treats featuring a marbled mango and strawberry batter swirled to resemble a sunset. Topped with a tri-color swirl of flavored frostings, these cupcakes deliver a delightful balance of tropical sweetness and berry tang, perfect for celebrations or everyday indulgence.

Author: Nora
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the 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
2 tsp vanilla extract
½ cup whole milk
½ cup mango puree (fresh or canned mango blended smooth)
½ cup strawberry puree (fresh or frozen strawberries blended smooth)

For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar, sifted
2–3 tbsp heavy cream or milk
1 tsp vanilla extract
2 tbsp mango puree
2 tbsp strawberry puree
Pinch of salt (optional)
Edible glitter or sanding sugar for garnish (optional)

Instructions

Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Alternately add flour mixture and milk to the butter mixture, starting and ending with the flour. Mix just until combined. Divide batter evenly into two bowls; fold mango puree into one and strawberry puree into the other.
Bake Your “Sunset” Cupcakes: Spoon dollops of mango and strawberry batter alternately into each cupcake liner until two-thirds full. Use a toothpick to gently swirl batters for a marbled effect. Bake cupcakes for 18 to 22 minutes or until a toothpick inserted comes out clean. Remove from oven and cool completely on a wire rack before frosting.
Make and Pipe the Sunset Frosting: Beat softened butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add heavy cream and vanilla extract, beat until light and fluffy. Divide frosting into three portions: leave one plain, mix mango puree into the second, and strawberry puree into the third. Place the three frostings side-by-side in a piping bag with a large star tip. Pipe onto cooled cupcakes in a swirl pattern and garnish with edible glitter or sanding sugar if desired.

Notes

Frozen mango and strawberries can be used; thaw and drain excess liquid before pureeing.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days; bring to room temperature before serving.
Frosting can be made a day ahead, stored covered in the fridge, and re-whipped before piping.
Fruit purees like peach, raspberry, or berry mixes can substitute mango or strawberry for flavor variations.
Add shredded coconut or chopped nuts to batter for texture and flavor.
Mix cream cheese into frosting for tangy creaminess.
Add lime or lemon zest to frosting for a fresh twist.

Keywords: mango strawberry cupcakes, sunset cupcakes, marbled cupcakes, fruity cupcakes, tropical cupcakes, baked cupcakes