Introduction

Mango Strawberry Sunset Cupcakes are a delightful tropical treat featuring a tender cake filled with sweet strawberry jam and topped with a vibrant, tri-colored buttercream swirl. These cupcakes bring a burst of sunshine and flavor perfect for any occasion.

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
1 tsp vanilla extract
½ cup milk
¼ cup mango purée (fresh or canned)
¼ cup strawberry jam
1 cup unsalted butter (softened, for frosting)
3 cups powdered sugar
2 tbsp heavy cream (or milk)
1 tsp vanilla extract
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 to prepare for baking.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
Step 3: 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.
Step 4: 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.
Step 5: Mix in the milk and mango purée, which adds moisture and a tropical fruit flavor to the batter.
Step 6: Gradually add the dry ingredients to the wet mixture, folding gently just until combined to avoid overmixing, which can toughen the cupcakes.
Step 7: 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.
Step 8: 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.
Step 9: Beat the softened butter until creamy. Gradually add powdered sugar while continuing to beat to incorporate air, resulting in a fluffy buttercream.
Step 10: Mix in vanilla extract and heavy cream (or milk) until the frosting is smooth and spreadable.
Step 11: 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.
Step 12: 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.
Step 13: Pipe the tri-colored frosting onto the cupcakes using swirled motions for an eye-catching look.
Step 14: Garnish each cupcake with a small slice of fresh strawberry or mango for added visual appeal and a hint of fresh fruit flavor, if desired.

Tips & Variations

Use fresh mango and strawberries for the purées when in season to enhance natural flavor and brightness.
For a dairy-free version, substitute butter with a plant-based alternative and use coconut milk instead of regular milk and cream.
Add a teaspoon of lemon juice to the fruit purées to brighten the flavor and balance the sweetness.
Try swirling the mango and strawberry frostings separately for a striped effect instead of blending all three colors together.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving. The frosting may regain its creamy texture after gentle stirring if needed. You can also freeze unfilled cupcakes for up to 1 month; thaw before filling and frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcake batter ahead of time?

Yes, you can prepare the batter and refrigerate it overnight. Mix gently before filling the cupcake liners and bake as directed.

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

Place each colored frosting side-by-side carefully in the piping bag without overmixing. Use a wide piping tip and pipe slowly to maintain distinct colors in the swirl.

Mango Strawberry Sunset Cupcakes Recipe

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4.8 from 70 reviews

Mango Strawberry Sunset Cupcakes are a delightful tropical-inspired treat featuring soft, moist cupcakes infused with mango purée and filled with luscious strawberry jam. Topped with a vibrant tri-colored buttercream swirl combining vanilla, mango, and strawberry flavors, these cupcakes bring a beautiful sunset effect that’s as pleasing to the eye as to the palate. Perfect for summer parties or any occasion that calls for a fresh fruity twist on classic cupcakes.

Author: Lila
Prep Time: 20 minutes
Cook Time: 18-20 minutes
Total Time: 38-40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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)
¼ cup strawberry jam

Buttercream 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

Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
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.
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.
Combine Wet Ingredients: Mix in the milk and mango purée, which adds moisture and a tropical fruit flavor to the batter.
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.
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.
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.
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.
Add Vanilla and Cream: Mix in vanilla extract and heavy cream (or milk) until the frosting is smooth and spreadable.
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.
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.
Decorate Cupcakes: Pipe the tri-colored frosting onto the cupcakes using swirled motions for an eye-catching look.
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

To make mango purée, blend fresh or canned mango until smooth.
Ensure butter is softened to room temperature for easier creaming and a smoother frosting.
Do not overmix the batter to keep cupcakes light and tender.
Use fresh strawberries and mango slices for garnish to enhance flavor and presentation.
For a dairy-free version, substitute butter with margarine and use a non-dairy milk alternative.

Keywords: cupcakes, mango cupcakes, strawberry cupcakes, buttercream frosting, fruit-filled cupcakes, tropical desserts, party cupcakes