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Delicious Mango Strawberry Cupcakes topped with fresh fruit and vibrant frosting

Mango Strawberry Sunset Cupcakes

These vibrant cupcakes bring the tropical flavors of mango and strawberry into a delightful dessert that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 1.5 cups All-purpose flour
  • 1.5 tsp Baking powder
  • 0.25 tsp Salt
  • 0.5 cups Unsalted butter (softened)
  • 1 cup Granulated sugar
  • 2 large Eggs
  • 1 tsp Vanilla extract
  • 0.5 cups Milk
  • 0.25 cups Mango purée (fresh or canned)
  • 0.25 cups Strawberry jam (for filling)
Frosting
  • 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)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, and salt, then set aside.
  3. In another bowl, cream the softened butter and granulated sugar using a mixer until the mixture is light and fluffy.
  4. Beat in the eggs and vanilla extract, blending smoothly. Then, mix in the milk and mango purée until combined.
  5. Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix.
  6. Fill the cupcake liners about ¾ full with batter, then bake for 18–20 minutes, or until golden and set. Allow them to cool completely once baked.
  7. Once cooled, carefully fill each cupcake center with strawberry jam using a piping bag or small knife.
Frosting
  1. In another bowl, beat softened butter until creamy, then gradually add powdered sugar a cup at a time.
  2. Mix in vanilla and heavy cream until the frosting is smooth and fluffy.
  3. Next, divide the frosting into three bowls. Keep one bowl plain, mix one with mango purée (creating a yellow-orange hue), and the last with strawberry purée (yielding a pink-red color).
  4. Add all three colors to a piping bag side by side to create the 'sunset swirl' effect.
  5. Pipe the frosting onto each cupcake in beautiful swirls and garnish them with small slices of strawberry or mango if desired.

Notes

Store cupcakes in an airtight container at room temperature for up to three days, or refrigerate for about a week. For long term, freeze frosted cupcakes in an airtight container for up to two months.