Name: Mango Strawberry Sunset Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h
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; 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; 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)

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Introduction

Bright and fruity, Mango Strawberry Sunset Cupcakes offer a delightful burst of tropical and berry flavors in every bite. These colorful cupcakes feature a marbled batter and a stunning swirled frosting that mimic a beautiful sunset. Perfect for gatherings or a special treat, they’re as fun to make as they are delicious.

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, blended smooth)
½ cup strawberry puree (fresh or frozen, 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

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.
Step 2: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 3: Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix just until combined.
Step 4: Divide the batter evenly into two bowls. Fold mango puree into one bowl and strawberry puree into the other.
Step 5: Spoon alternating dollops of mango and strawberry batter into each cupcake liner until about two-thirds full. Use a toothpick to gently swirl the batters together for a marbled effect.
Step 6: Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
Step 7: For the 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.
Step 8: Add heavy cream and vanilla extract, then 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.
Step 9: Place the three frostings side-by-side in a piping bag fitted with a large star tip. Pipe onto cooled cupcakes in a swirl pattern.
Step 10: Optionally, sprinkle edible glitter or sanding sugar over the top for a sparkling finish. Enjoy your Mango Strawberry Sunset Cupcakes!

Tips & Variations

Use frozen mango and strawberries—thaw completely and drain excess liquid before blending to avoid extra moisture.
Swap mango or strawberry with peaches, raspberries, or blueberries for a different flavor and color.
Add shredded coconut or chopped nuts to the batter for added texture.
Mix cream cheese into the frosting for a tangy creaminess that complements the fruit.
Incorporate lime or lemon zest into the frosting for a fresh, zesty twist.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Bring refrigerated cupcakes to room temperature before serving for the best flavor and texture. If frosting ahead, keep it covered in the fridge and let it warm to room temperature before piping, re-whipping if needed.

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. Be sure to thaw completely and drain any excess liquid to prevent adding too much moisture to your batter and frosting.

Can I make the frosting ahead of time?

Absolutely! You can prepare and color the frosting a day in advance. Store it covered in the refrigerator, then bring it to room temperature and briefly re-whip before piping on cupcakes.