When you want a burst of sunshine in cupcake form, this Mango Strawberry Sunset Cupcakes Recipe will lift your spirits and sweeten your day. Perfect for those warm-weather gatherings or a cheerful weekend baking project, these cupcakes offer a vibrant fruit flavor duo that feels as refreshing as a sunset stroll. I love how the mango and strawberry come together in a silky swirled frosting that looks as good as it tastes.
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Why This Recipe Works
This Mango Strawberry Sunset Cupcakes Recipe balances fruity sweetness with light, moist cakes and a colorful sunset-inspired frosting that's fun to make and extra pleasing to the eye. Whether it's a festive gathering or a casual treat, these cupcakes deliver a clear, bright flavor and a texture that holds up beautifully - no dry crumbs or overly dense bottoms in sight.
- Consistent Texture: The combination of softened butter and carefully measured flour ensures cupcakes that rise evenly with tender crumb.
- Deep, Balanced Flavor: Mango purée adds juicy natural sweetness, while strawberry jam filling brightens each bite with a fruity zip.
- Simple Ingredients: You'll mostly work with common pantry staples plus fresh or canned fruit purées, keeping it approachable.
- Fast Prep, Big Payoff: From mixing to the perfect frosted finish, this recipe fits nicely into an afternoon without long waits.
Ingredient Game Plan
To really get the best out of this Mango Strawberry Sunset Cupcakes Recipe, focus on fresh or high-quality fruit purées and classic baking staples. The fruit purées don't just bring flavor, but moisture and color, so choosing ripe mangoes or a good-quality jam is key.
- All-purpose flour: Use fresh flour for best rise and soft crumb, sifted to avoid lumps.
- Unsalted butter: Soften it to room temperature so it creams properly without melting.
- Mango purée: Fresh is ideal, but canned works well-just ensure it's smooth and sweet.
- Strawberry jam: Pick a seedless variety for a smooth cupcake center without unexpected seeds.
- Powdered sugar: Sift it into your frosting to avoid gritty texture and ensure silky smoothness.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Mango Strawberry Sunset Cupcakes Recipe
Step 1 - Prep & Season
First things first: preheat your oven to 350°F (175°C). Line a muffin tin with your favorite cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt until well combined-this helps distribute those leavening agents evenly so your cupcakes rise just right. When you gently crumble the dry mix, you'll notice how light and even the flour feels, a good sign for a tender crumb. Remember, don't overmix once you add this to your wet ingredients to keep the cupcakes light and fluffy.
Step 2 - Build Flavor
In a separate bowl, cream the softened butter and sugar together until the mixture looks light and fluffy-this is where you capture air that keeps the cupcakes tender. Next, beat in the eggs one at a time, then stir in the vanilla extract. You'll want to see a smooth, glossy batter at this stage with no streaks of butter or sugar. Mix in the milk and mango purée for a beautiful, slightly yellow-hued batter that smells like fresh summer fruit. Lastly, gently fold in your dry ingredients until just combined-overworking here can make cupcakes tough, so it's okay if the mix is a bit lumpy.
Step 3 - Finish for Best Texture
Spoon the batter into your cupcake liners, filling each about ¾ full to give the cupcakes room to rise without spilling over. Bake for 18-20 minutes, checking for that perfect golden edge and a toothpick that comes out clean or with just a few moist crumbs. Once baked, let them cool completely on a wire rack. When cool, hollow out a small center and fill with strawberry jam for a delightful surprise. This step adds a burst of flavor and moisture inside the cupcake, making each bite a little more special.
Pro Moves I Swear By
After plenty of baking with fruit-flavored cupcakes, I've learned that handling fruit purées gently and balancing them with stable buttercream is the key to success. Don't rush the cooling step-warm cupcakes can melt your frosting and ruin the look. I also like dividing the frosting to color it with mango and strawberry purées to get that dreamy sunset swirl-using a piping bag with side-by-side colors makes this easy and fun.
- Doneness Cue: Look for slightly golden edges and a toothpick that's clean to avoid under- or overbaking.
- Temperature Trick: Always use room temperature eggs and butter for better mixing and fluffier texture.
- Make-Ahead Move: Bake cupcakes a day ahead and store unfrosted in an airtight container to save time.
- Skip This Pitfall: Avoid adding too much purée to the batter; it can weigh cupcakes down, so stick to the recipe's amounts.
Serve It Up
Finishing Touches
For the frosting, I like starting with a simple buttercream base and splitting it evenly into three bowls - leaving one plain, mixing mango purée into the second, and strawberry purée into the third. Lining up the colors side-by-side in a piping bag creates that gorgeous sunset swirl on top. The fruity frosting complements the filled cupcake underneath perfectly, with a creamy texture that's not too sweet but packed with fresh flavor.
Great Pairings
These cupcakes shine alongside a light green tea or a sparkling lemonade, which refresh the palate between bites. A crisp fruit salad or even a dollop of whipped cream with fresh berries on the side balances the sweetness and adds some finesse to your spread.
Easy Plating Wins
For casual servings, a pretty platter sprinkled with sliced mango and strawberry accents heightens the tropical sunset vibe. For parties, individual cupcake stands or pastel-colored wrappers add a pop of charm effortlessly. I sometimes garnish with a tiny sliver of fresh fruit on top just before serving-it's a simple touch that makes a memorable impression.
Make-Ahead & Storage
Storing Leftovers
Store leftover Mango Strawberry Sunset Cupcakes in an airtight container in the fridge. They keep well for up to 3 days while staying moist and flavorful. You'll notice that refrigeration gives the frosting a nice, slightly firmer texture without drying the cake itself.
Freezer Notes
These cupcakes freeze beautifully if you want to prepare ahead. Wrap each cupcake tightly in plastic wrap and place in a freezer-safe bag or container for up to 2 months. When ready, thaw overnight in the fridge to retain moisture and freshness.
Reheating Mango Strawberry Sunset Cupcakes Recipe Without Drying Out
To gently warm, place a cupcake in the microwave for 10-15 seconds at medium power with a damp paper towel nearby to keep moisture in. Alternatively, use a 300°F oven for about 5 minutes wrapped loosely in foil, which helps prevent drying out. Air fryers work too-just a couple minutes in a basket at 300°F, checking often to avoid crisping the frosting edges.
Frequently Asked Questions
Absolutely! Just blend or mash the fresh fruit until smooth for the purée. This often results in a brighter, fresher flavor. Remember to strain if you want a silkier texture without pulp or seeds.
Yes, you can swap the filling for apricot, raspberry, or even a lemon curd for a different twist. Keep the filling quantity the same to avoid soggy cupcakes.
Use separate bowls to color each portion of frosting thoroughly before placing them side-by-side carefully inside the piping bag. Avoid over-mixing once combined to maintain distinct sunset hues.
Make sure not to overbake and store cooled cupcakes in airtight containers. Adding fruit purée adds moisture, and filling them with jam helps keep them luscious inside.
Final Thoughts
Baking this Mango Strawberry Sunset Cupcakes Recipe with you today has reminded me how simple ingredients and thoughtful steps come together to create something truly special. It's a beautiful way to celebrate fresh fruit flavors with a sunny vibe that's perfect for sharing and savoring. I hope you enjoy making these cupcakes as much as I do-it's one of those recipes that brings smiles at any table.
PrintComplete Recipe
Mango Strawberry Sunset Cupcakes Recipe
These Mango Strawberry Sunset Cupcakes are a delightful treat featuring a soft vanilla mango-infused cake filled with sweet strawberry jam and topped with a vibrant, tri-colored sunset swirl frosting made from mango and strawberry purées. Perfect for celebrations or a cheerful dessert, they combine fruity flavors with creamy buttercream for a tropical twist on classic cupcakes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ¼ cup mango purée (fresh or canned)
Filling
- ¼ cup strawberry jam
Frosting
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoon heavy cream (or milk)
- 1 teaspoon vanilla extract
- 2 tablespoon mango purée
- 2 tablespoon strawberry purée
Instructions
- Preheat and prepare: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream butter and sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract until smooth.
- Incorporate wet ingredients: Mix the milk and mango purée into the wet mixture until fully blended.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overmixing.
- Fill and bake: Spoon the batter into the cupcake liners, filling each about ¾ full. Bake in the preheated oven for 20 minutes or until golden and a toothpick inserted in the center comes out clean. Remove and let cool completely.
- Add strawberry jam filling: Once cooled, use a piping bag or a small knife to cut a small hole in the center of each cupcake and fill with strawberry jam.
- Prepare frosting base: Beat the softened butter until creamy. Gradually add powdered sugar, beating continuously.
- Flavor and smooth frosting: Mix in vanilla extract and heavy cream, beating until the frosting is smooth and fluffy.
- Create the sunset colors: Divide the frosting into three portions. Leave one plain, mix the second with mango purée for a yellow-orange hue, and the third with strawberry purée for a pink-red color.
- Assemble the swirl: Place the three colored frostings side-by-side into a piping bag fitted with a large star tip to create a sunset swirl effect.
- Frost cupcakes: Pipe the frosting onto each cupcake in attractive swirls.
- Garnish and serve: Optionally, garnish each cupcake with a small slice of fresh strawberry or mango for an extra pop of flavor and color. Serve and enjoy.
Notes
- Use fresh fruit purées for the best vibrant flavor, or canned purées if fresh are unavailable.
- If you prefer a dairy-free version, substitute butter and heavy cream with plant-based alternatives.
- Allow cupcakes to cool completely before filling and frosting to avoid melting the frosting.
- For a more intense strawberry flavor, use strawberry preserves instead of jam.
- The tri-colored frosting effect is easier to achieve with a clear piping bag to see the colors side-by-side.
- Store frosted cupcakes in the refrigerator for up to 3 days to maintain freshness.
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