Name: Mango Strawberry Sunset Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
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; 3 cups powdered sugar; 2 tbsp heavy cream (or milk); 1 tsp vanilla extract; 2 tbsp mango purée; 2 tbsp strawberry purée

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Introduction

These Mango Strawberry Sunset Cupcakes combine tropical mango and sweet strawberry flavors in a moist cupcake crowned with a beautiful tri-colored frosting swirl. Perfect for summer gatherings or brightening up any day, they offer a delicious twist on classic cupcakes with a fruity surprise in every bite.

A close-up of a cupcake with three visible layers: the base layer is a golden brown cake with a moist and soft texture, the middle layer shows a bright red jelly or jam filling inside the cake, and the top layer features a large swirl of creamy frosting in three colors—white at the bottom, soft orange in the middle, and pinkish red at the top—each color blending smoothly into the next. The cupcake is placed on a white marbled surface, and two similar cupcakes are softly blurred in the background. 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 oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Step 2: In a bowl, whisk together flour, baking powder, and salt.
Step 3: In another bowl, cream the softened butter and granulated sugar until light and fluffy.
Step 4: Beat in eggs and vanilla extract, then mix in milk and mango purée until combined.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
Step 6: Fill cupcake liners about ¾ full with batter. Bake for 18–20 minutes or until golden and a toothpick inserted comes out clean. Let cupcakes cool completely.
Step 7: Once cooled, hollow out the center of each cupcake slightly using a piping tip or small knife and fill with strawberry jam.
Step 8: To make the frosting, beat softened butter until creamy. Gradually add powdered sugar, beating well.
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 for a yellow-orange tint, and strawberry purée into the third for a pink-red color.
Step 11: Place each color side-by-side in a piping bag to create a “sunset swirl” effect when frosting.
Step 12: Pipe the tri-colored frosting onto each cupcake in swirls.
Step 13: Optional: Garnish cupcakes with a small slice of strawberry or mango for an extra decorative touch.

Tips & Variations

Use fresh mango and strawberries for purées when in season to enhance natural sweetness and flavor.
If you prefer less sweetness, reduce the powdered sugar slightly in the frosting.
For a vegan version, substitute butter with a vegan margarine and use a plant-based milk.
Try adding a teaspoon of lemon zest to the batter for a subtle citrus brightness.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. The frosting can firm up when chilled, so you may want to let cupcakes sit out for 20 minutes to soften slightly. These cupcakes can also be frozen unfilled and unfrosted for up to 1 month; thaw overnight in the fridge before adding filling and frosting.

How to Serve

A close-up view of a cupcake with three layers visible: the bottom is a golden brown cake base, the middle shows a thin layer of red jelly embedded inside the cake, and the top is swirled frosting with three colors—white at the base, soft orange in the middle, and a coral pink tip, smoothly layered in a spiral shape. In the background, two more similar cupcakes are slightly out of focus. The cupcakes rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango or strawberries for the purée?

Yes, you can use frozen fruit. Thaw completely and drain excess liquid before pureeing to avoid thinning the batter or frosting too much.

How do I make the tri-colored “sunset swirl” frosting look neat?

Spoon each colored frosting side-by-side into a large piping bag fitted with your preferred tip. Apply even pressure while piping to blend the colors naturally and create the swirl effect.