Mango Strawberry Sunset Cupcakes Recipe
If you’re looking for a cupcake that captures the vibrant spirit of a tropical sunset, the Mango Strawberry Sunset Cupcakes Recipe is exactly what you want to try next. Imagine tender, fluffy cupcakes infused with juicy mango purée, filled with a sweet strawberry jam center, and topped with a colorful, creamy frosting that swirls like a sunset on your plate. This recipe isn’t just a treat for your taste buds—it’s a little slice of sunshine perfect for any occasion.
What I love about the Mango Strawberry Sunset Cupcakes Recipe is how it balances fresh fruit flavors with classic vanilla sweetness, making it feel both indulgent and refreshing. Whether you’re hosting a summer party, looking for a fun bake with your kids, or just craving something cheerful to brighten your day, these cupcakes hit the spot every time. Plus, the frosting technique is a total showstopper—you’re going to wow anyone who sees these on your dessert table!
Ingredients You’ll Need
Each ingredient here plays a crucial part in creating those light, moist cupcakes bursting with tropical and berry flavor. A quick shopping tip: always try to grab fresh mango if it’s in season, or a good quality canned puree otherwise, because it really elevates the taste and natural sweetness!
- All-purpose flour: The backbone for soft, tender cupcakes; measuring carefully keeps the texture perfect.
- Baking powder: Gives you the gentle rise for fluffy cupcakes without heaviness.
- Salt: Just a pinch—it enhances all the sweet flavors quietly in the background.
- Unsalted butter (for cake and frosting): Softened is key for easy mixing and smooth frosting consistency.
- Granulated sugar: Sweetens the batter nicely and helps create light crumb structure.
- Eggs: Helps with binding and moisture—room temperature eggs work best.
- Vanilla extract: Adds depth and warmth, balancing the fruitiness.
- Milk: Keeps the cupcake batter moist without sogginess; whole milk or 2% works great.
- Mango purée: Fresh or canned, this delivers bright tropical flavor and natural sweetness.
- Strawberry jam: The surprise filling that pairs perfectly with mango—try to use a jam with chunks for texture.
- Powdered sugar: The base for that luxuriously smooth, sweet frosting.
- Heavy cream (or milk): Helps make the frosting silky and pipeable.
Variations
This Mango Strawberry Sunset Cupcakes Recipe is really versatile. I often tweak it depending on what fruits I have around or how fancy I want to get with the frosting. Don’t hesitate to make it your own!
- Variation: Sometimes I swap out strawberry jam for a raspberry or passionfruit jam to shake things up and add a tart contrast to the sweet mango flavor.
- Dietary modification: To make it dairy-free, I’ve replaced butter with coconut oil and milk with almond milk—still delicious with a slightly tropical twist.
- Seasonal change: When mangoes aren’t in season, try peach purée for that same soft fruit effect, keeping the strawberry jam as filling.
- Frosting level: If you’re short on time, a simple vanilla buttercream works well, but I promise the sunset swirl frosting is worth the extra effort!
How to Make Mango Strawberry Sunset Cupcakes Recipe
Step 1: Preparing Your Batter
Start by preheating your oven to 350°F (175°C) and lining your muffin tin with cupcake liners—this keeps cleanup easy and helps them bake evenly. In a bowl, sift together the flour, baking powder, and salt—this ensures your cupcakes are light and airy with no pockets of baking powder. Then, in a separate large bowl, cream the softened butter and sugar until it’s light and fluffy; I love using a hand mixer so I can watch it lighten in color and gain volume—that’s the secret to soft cupcakes!
Step 2: Mixing the Flavors
Beat in the eggs one at a time, then add the vanilla extract, mixing until smooth. Next comes the fun part: stir in the milk and the mango purée. The mango adds moisture and this signature tropical zing. Slowly fold in the dry ingredients, mixing until just combined—don’t overmix, or your cupcakes might turn out dense.
Step 3: Baking and Filling
Fill your cupcake liners about ¾ full to leave room for rising. Bake them for 18–20 minutes or until a toothpick inserted in the center comes out clean. Don’t rush here; overbaking dries cupcakes out faster than you’d think! Once cool, use a small knife or a piping tip to hollow out the center and fill each with a spoonful of strawberry jam. This surprise center is what makes this Mango Strawberry Sunset Cupcakes Recipe so memorable.
Step 4: The Sunset Frosting Swirl
Beat softened butter until creamy, then gradually add powdered sugar. Mix in vanilla and heavy cream to get a fluffy, smooth texture. Divide the frosting into three bowls: leave one plain, mix one with mango purée for that golden-orange hue, and the last with strawberry purée for a pretty pink-red tone. I like to load these colors side-by-side into a piping bag to pipe out a beautiful, swirling “sunset” effect—it’s easier than it looks, and always draws compliments!
How to Serve Mango Strawberry Sunset Cupcakes Recipe
Garnishes
For garnishes, I often add a small fresh slice of strawberry or a tiny chunk of mango on top of each cupcake. It not only looks gorgeous but also gives a fresh burst of flavor with every bite. Sometimes I dust a little edible glitter or gold dust for parties—it adds that “wow” factor without changing the taste.
Side Dishes
These cupcakes pair wonderfully with a light tea or fresh lemonade, which balances the sweetness nicely. If you’re planning a brunch, I like serving them alongside fresh fruit salad or a mango smoothie to keep the tropical theme going strong.
Creative Ways to Present
For birthdays or special occasions, I’ve arranged these cupcakes on a tiered stand with fairy lights woven around. You could also place them in decorative cupcake wrappers in sunset colors, or pipe little edible flowers into the frosting for an extra festive touch. If you’re feeling really adventurous, a touch of toasted coconut sprinkled on top enhances the tropical vibe and adds texture.
Make Ahead and Storage
Storing Leftovers
I store leftover Mango Strawberry Sunset Cupcakes in an airtight container at room temperature for up to two days to keep the frosting smooth and the cake moist. If it’s warmer where you live, the fridge is fine, but bring them back to room temperature before serving because chilled frosting can stiffen up.
Freezing
Freezing works well if you want to make these in advance. I freeze the cupcakes without frosting first by wrapping each tightly in plastic wrap, then place them in a freezer bag. When thawed, I pipe the frosting fresh—this keeps everything tasting amazingly fresh without the frosting texture changing.
Reheating
If you have leftover unfrosted cupcakes that feel a bit dense after freezing, I warm them in the microwave for 10-15 seconds before frosting. For frosted cupcakes, just bring them to room temperature gently to bring back that soft, melt-in-your-mouth texture.
FAQs
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Can I use fresh strawberries instead of strawberry jam for the filling?
While fresh strawberries add a nice flavor, strawberry jam is preferred for the filling because it has a thicker consistency that stays in place. If you want to use fresh berries, consider cooking them down into a quick compote or thickening with a bit of cornstarch so they don’t leak out.
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What if I can’t find mango purée?
If mango purée isn’t available, you can blend fresh ripe mangoes until smooth or substitute with peach or apricot purée for a similar effect. Just keep in mind the flavor will vary slightly, but the cupcakes will still be delicious and moist.
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How do I get the frosting to have a clean “sunset” swirl?
Load your piping bag by spooning the different colored frostings side-by-side carefully, not layered on top of each other. When piped out, this creates the beautiful blended effect. Using a clear piping bag can help you see the colors and control placement better.
Final Thoughts
This Mango Strawberry Sunset Cupcakes Recipe is close to my heart because it’s one of those recipes that brings a little joy and color into your day with minimal fuss. I love sharing these with friends, especially when they comment on how fresh and unique the flavors are. Trust me, once you make these, you’ll want to keep this recipe in your baking rotation for summer parties, birthdays, or whenever you just need a little sunshine in cupcake form.
Print
Mango Strawberry Sunset Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Mango Strawberry Sunset Cupcakes are a vibrant and delicious treat featuring tender cupcakes infused with mango purée and filled with sweet strawberry jam. Topped with a beautiful sunset swirl frosting combining vanilla, mango, and strawberry flavors, these cupcakes offer a refreshing and colorful dessert perfect for any occasion.
Ingredients
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
- 1 tsp 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 tbsp heavy cream (or milk)
- 1 tsp vanilla extract
- 2 tbsp mango purée
- 2 tbsp strawberry purée
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugar: In another large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, which adds air for a tender crumb.
- Add Eggs, Vanilla, Milk, and Mango Purée: Beat in the eggs one at a time followed by vanilla extract, then mix in the milk and mango purée until fully incorporated to infuse the batter with fruit flavor and moisture.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the batter which can make cupcakes dense.
- Fill Cupcake Liners and Bake: Spoon the batter into cupcake liners filling each about ¾ full. Bake in the preheated oven for 18–20 minutes, or until the cupcakes turn golden and a toothpick inserted in the center comes out clean. Remove and let them cool completely.
- Fill Cupcakes with Strawberry Jam: Once cooled, carefully create a small cavity in the center of each cupcake using a piping bag tip or knife and fill it with strawberry jam for a sweet surprise inside.
- Prepare Frosting Base: Beat the softened butter until creamy, then gradually add powdered sugar while continuing to beat to develop a smooth and fluffy frosting.
- Add Vanilla and Cream: Mix in vanilla extract and heavy cream to loosen the frosting and create a light, spreadable consistency.
- Divide and Color Frosting: Separate the frosting evenly into three bowls: leave one plain (vanilla), mix mango purée into the second for a bright yellow-orange tint, and mix strawberry purée into the third for a pink-red hue.
- Create Sunset Swirl: Place each colored frosting side-by-side into a piping bag fitted with your desired tip to achieve a beautiful “sunset swirl” effect as you frost the cupcakes.
- Pipe Frosting and Garnish: Pipe the tri-colored frosting onto each cupcake in swirls for a stunning visual and optionally garnish with a small slice of strawberry or mango to enhance the presentation.
Notes
- Ensure the butter is softened at room temperature for easy and effective creaming with sugar.
- Use fresh mango and strawberries if possible for the best natural flavor and color in purées.
- Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Allow cupcakes to cool completely before filling and frosting to prevent melting.
Keywords: mango cupcakes, strawberry cupcakes, fruit filled cupcakes, colorful frosting, sunset swirl cupcakes, baked desserts, fruity cupcakes
