Mango Strawberry Sunset Cupcakes Recipe
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.
- 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
