Mango Strawberry Sunset Cupcakes are a bright and cheerful treat that bring the sweet flavors of fresh mango and ripe strawberries together in a soft, fluffy cupcake. The colors remind me of a beautiful sunset, with golden yellows blending into soft pinks and reds. Each bite has a lovely balance of fruity sweetness and just the right amount of sweetness from the cupcake base and frosting.
I love making these cupcakes when I want to add a little sunshine to a gathering or just brighten up a regular day. They’re fun to decorate too—swirling together mango and strawberry-colored frosting gives them a playful, sunset look that never fails to make me smile. One tip I found helpful is to use fresh fruit when possible, as it really brings out the vibrant flavors and keeps the cupcakes tasting fresh and light.
My favorite way to enjoy Mango Strawberry Sunset Cupcakes is with a cold glass of lemonade on a warm afternoon, maybe while sitting outside watching the real sunset. They’re perfect for sharing with friends or bringing to a picnic, and they always spark happy conversations about summer memories. These cupcakes remind me that simple fruits can create something special and colorful, even in a little cupcake.
Key Ingredients & Substitutions
Mango and Strawberry Purees: Fresh or frozen fruit works well. If fresh is out of season, frozen fruit offers great flavor and texture. For a twist, try peach or raspberry purees instead.
Butter: Unsalted butter gives control over salt levels. If dairy-free, use a plant-based butter substitute with a similar fat content for best results.
Flour: All-purpose flour is ideal for a tender crumb. You can swap for gluten-free baking flour if needed, but check for the right blend to keep fluffiness.
Milk: Whole milk adds richness, but any milk (dairy or plant-based) can be used. Almond or oat milk works well as a nondairy alternative.
Powdered Sugar: Use sifted to avoid lumps in frosting. You can reduce sweetness by slightly cutting down the sugar, especially if fruit purees are very sweet.
How Do I Get That Beautiful Sunset Swirl in the Frosting?
The secret is placing three different frostings—plain, mango, and strawberry—side by side inside one piping bag so the colors come out together.
- Spooning each colored frosting carefully next to each other in the bag helps keep colors separated but close.
- Use a large star or round tip for smooth swirls.
- Pipe in a circular motion from outside in, focusing on keeping steady pressure for even color mixing yet distinct shading.
- Practice on parchment paper first to get comfortable with the pressure and swirl effect.
- Don’t over-mix the frostings inside the bag; keep them mostly separate for the sunset look to show.
This technique makes the cupcake toppings look beautiful with minimal effort and always impresses guests!
Equipment You’ll Need
- 12-cup cupcake or muffin tin – I like using this to get evenly baked cupcakes with a nice rise.
- Cupcake liners – colorful or plain, they make removing the cupcakes easy and add to the presentation.
- Mixing bowls – for preparing different batters and frosting components; a set with different sizes is handy.
- Electric hand or stand mixer – makes creaming butter and sugar easier and ensures smooth frosting.
- Rubber spatula – helps fold in purees and scrape the sides of bowls easily.
- Piping bag with large star tip – for creating the beautiful sunset swirl on top of each cupcake.
- Toothpick or skewer – perfect for swirling the colored batters together for a marbled effect.
Flavor Variations & Add-Ins
- Swap mango or strawberry for peaches, raspberries, or blueberries to change the flavor profile and color.
- Add shredded coconut or chopped nuts into the batter for texture and extra flavor.
- Mix in cream cheese into the frosting for a tangy creaminess that pairs beautifully with fruity cupcakes.
- Incorporate a hint of lime or lemon zest into the frosting for a fresh, zesty twist that brightens the flavors.
Mango Strawberry Sunset Cupcakes
Ingredients You’ll Need:
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)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare the batter and frosting, 20 minutes to bake, and about 30 minutes for the cupcakes to cool before frosting. Plan for about 1 hour total, plus extra time if you want to chill the cupcakes before decorating.
Step-by-Step Instructions:
1. 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 the mixture is light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating well after each. Stir in vanilla extract. Next, alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix just until combined. Divide the batter evenly into two bowls. Fold mango puree into one bowl and strawberry puree into the other.
2. Bake Your “Sunset” Cupcakes:
To create your sunset effect, spoon dollops of mango and strawberry batter alternately into each cupcake liner until they are about two-thirds full. Use a toothpick to gently swirl the batters together for a pretty marbled look. Bake the cupcakes for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool the cupcakes completely on a wire rack before frosting.
3. Make and Pipe the Sunset Frosting:
Beat the softened butter on medium speed until creamy, about 2 minutes. Gradually add the powdered sugar one cup at a time, beating well between each addition. Add the heavy cream and vanilla extract, and beat until the frosting is light and fluffy. Divide the frosting into three portions. Leave one portion plain, mix mango puree into the second, and strawberry puree into the third. To get the beautiful sunset swirl, place the three frostings side-by-side in a piping bag fitted with a large star tip. Pipe the frosting onto the cooled cupcakes in a swirl pattern. Finally, sprinkle edible glitter or sanding sugar over the top if you want a sparkling finish. Enjoy your bright and fruity Mango Strawberry Sunset Cupcakes!
Can I Use Frozen Fruit for the Purees?
Yes! Frozen mango and strawberries work great. Just thaw them completely and drain any excess liquid before blending to avoid extra moisture in the batter and frosting.
How Do I Store These Cupcakes?
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 for the best flavor and texture.
Can I Make the Frosting Ahead of Time?
Absolutely! Make the frosting and color it with purees a day ahead. Keep it covered in the fridge and bring to room temperature before piping, then re-whip briefly if needed.
What Can I Use Instead of Mango or Strawberry Puree?
You can swap mango or strawberry puree with other fruit purees like peach, raspberry, or even a berry mix depending on your flavor preference and what’s in season.