Introduction

These Mango Strawberry Sunset Cupcakes combine tropical mango and sweet strawberry flavors for a vibrant, delicious treat. Moist and fluffy, they’re topped with a colorful swirled frosting that’s sure to impress both the eyes and the palate. Perfect for any occasion where you want to delight your guests with something a little special.

A close-up image of a cupcake with three visible layers: the bottom layer is a golden brown cake base, the middle layer has a thin band of red jelly spread around it, and the top layer shows a thick swirl of frosting in three colors—white at the bottom, orange in the middle, and red at the top, creating a smooth, creamy texture. In the background, there are two more cupcakes with the same frosting but slightly blurred. The cupcakes sit on a white marbled surface. 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 your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a bowl, whisk together the flour, baking powder, and salt.
Step 3: In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
Step 4: Beat in the eggs and vanilla extract, then mix in the milk and mango purée until combined.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—don’t overmix.
Step 6: Fill each cupcake liner about ¾ full with batter and bake for 18–20 minutes, until golden and a toothpick comes out clean. Let cupcakes cool completely.
Step 7: Once cooled, hollow out a small center in each cupcake and fill it with strawberry jam using a piping bag or small spoon.
Step 8: To make the frosting, beat the softened butter until creamy. Slowly add the powdered sugar, beating continuously.
Step 9: Mix in vanilla extract and heavy cream until the frosting is smooth and fluffy.
Step 10: Divide the frosting into three bowls. Leave one plain, stir mango purée into another, and mix strawberry purée into the third for three distinct colors.
Step 11: Carefully place each colored frosting side-by-side into a piping bag to create a sunset swirl effect when piping.
Step 12: Pipe the swirled frosting onto the cupcakes in decorative swirls.
Step 13: For an optional garnish, add a small slice of strawberry or mango on top of each cupcake for extra flair.

Tips & Variations

Use fresh mango and strawberries when in season for the brightest flavor and natural color.
If you prefer, substitute heavy cream with whole milk in the frosting for a lighter texture.
For a tangy twist, add a teaspoon of lemon juice to the mango frosting.
Try using raspberry purée instead of strawberry for a different berry flavor.
To avoid overfilling, use a small spoon or apple corer to hollow out cupcake centers before filling with jam.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Before serving chilled cupcakes, let them sit at room temperature for about 30 minutes to soften the frosting. These cupcakes can also be frozen without frosting for up to 2 months; frost after thawing.

How to Serve

The image shows a close-up of a cupcake with three visible layers. The bottom layer is a light golden cake with a texture that looks soft and moist. Above the cake, there is a thin layer of red jelly or jam embedded near the top edge. The cupcake is topped with a swirl of creamy frosting that has three colors: white at the base, fading into a light orange, and finishing with a deeper pinkish-orange at the top. The frosting is smooth and looks fluffy, with defined ridges making a spiral shape. Around the cupcake in soft focus, there are two more cupcakes with the same design. 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, frozen mango or strawberries work well. Just thaw and drain any excess liquid before puréeing to keep the consistency right for the batter and frosting.

How do I get the swirled frosting effect without colors mixing too much?

Place each colored frosting side-by-side carefully inside the piping bag without stirring them together. Pipe gently to maintain distinct colors and achieve the beautiful sunset swirl look.