Mango Strawberry Sunset Cupcakes are a bright and cheerful treat that combines the sweet, tropical flavor of mango with the fresh, juicy taste of strawberries. Each cupcake is a little burst of sunshine, with soft, fluffy cake and a creamy frosting that captures the glow of a sunset in every bite.
I love making these cupcakes when I want something fun and colorful to share. The combination of mango and strawberry feels fresh but still sweet enough to satisfy all dessert cravings. A little tip I’ve found handy is to use fresh fruit pieces in the frosting for an extra pop of flavor and texture — it makes every bite exciting.
These cupcakes are perfect for summer parties or just brightening up an ordinary day. I often serve them with a glass of iced tea or lemonade for a simple, happy pairing. Whenever I bake these, they never last long because everyone loves how lively and fresh they taste, kind of like a little bit of sunshine you can eat.
Key Ingredients & Substitutions
Mango Puree: Fresh mango puree gives a natural tropical sweetness. If mango is not in season, canned mango or mango nectar works well. You can substitute with peach puree for a different but still fruity flavor.
Strawberry Puree: Fresh or frozen strawberries blend smoothly to add bright color and flavor. Raspberries or cherries can be swapped in but will change the taste profile slightly.
Butter and Sugar: Butter makes the cupcakes tender and frosting rich. You can use margarine or a dairy-free butter for vegan needs. For sugar, regular granulated is best for the cake, powdered sugar is key for a smooth frosting.
Gel Food Coloring: Optional but helpful to get vibrant sunset colors in the frosting. Liquid coloring may thin the frosting, so use gel for the best texture.
How Can I Get the Perfect Sunset Swirl on the Frosting?
Creating the sunset swirl effect needs a good way to pipe three colors smoothly. Here are some tips:
- Scoop each colored frosting side by side in a large piping bag without mixing them.
- Use a star or large round tip for clear swirls that show color layers.
- Pipe in steady circular motions over the cupcakes, starting from the outside moving inward.
- If you want, chill the assembled bag for 15 minutes before piping to keep colors separate but pipeable.
This technique helps the colors stay distinct and gives a beautiful gradient look like a real sunset. It takes a bit of practice, but once you get the hang of it, the results are so rewarding!
Equipment You’ll Need
- Standard muffin tin and cupcake liners – they help shape and contain the cupcakes during baking.
- Mixing bowls – for preparing the cake batter and frosting separately.
- Electric hand or stand mixer – makes beating the batter and frosting quick and easy.
- Rubber spatula – for folding in the mango puree and strawberry puree gently without deflating the batter.
- Cooling rack – to cool cupcakes evenly so they don’t get soggy.
- Piping bag fitted with a star tip – essential for creating the rose-like sunset frosting swirl.
- Small spoons or spatulas – for layering different colors of frosting in the piping bag.
- Fresh strawberries – for decorating and adding a juicy topping.
Flavor Variations & Add-Ins
- Different fruits: Use crushed pineapple or mango chunks mixed into the batter for extra fruitiness and texture.
- Nut toppings: Add chopped pistachios or almonds into the frosting for a crunchy contrast.
- Extra flavor: Mix in a splash of coconut extract or lime zest into your cupcake batter for a tropical twist.
- Chocolate elements: Swirl in melted chocolate or add chocolate chips into the batter for richness.
Mango Strawberry Sunset Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup mango puree (fresh or canned, blended smooth)
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tbsp heavy cream or milk
- 1 tsp vanilla extract
- 1/4 cup mango puree
- 1/4 cup strawberry puree (fresh or frozen, blended smooth)
- Yellow, orange, and pink (or red) gel food coloring (optional)
For Decoration:
- Fresh whole strawberries
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 18-22 minutes to bake the cupcakes, and around 20 minutes to prepare and pipe the frosting. You’ll then want to allow cupcakes to cool completely before decorating. All in all, plan for roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Cupcakes:
Preheat the oven to 350°F (175°C) and line your muffin tin with cupcake liners. In a medium bowl, sift together flour, baking powder, and salt. In a separate large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each, then stir in vanilla. Alternately add the dry ingredients and milk into the butter mixture, starting and ending with the dry ingredients, mixing just until combined. Gently fold in the mango puree. Fill each cupcake liner about two-thirds full and bake for 18-22 minutes or until a toothpick inserted comes out clean. Let cupcakes cool completely on a wire rack.
2. Make the Frosting:
Use a large bowl to beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Mix in vanilla and heavy cream or milk, then beat on high speed for about 3 minutes until light and fluffy. Divide the frosting into three portions. Blend one portion with mango puree and a drop of yellow and orange gel food coloring to mimic sunset yellows and oranges. Blend the second portion with strawberry puree and pink or red gel food coloring for a bright strawberry pink shade. Leave the third portion plain or lightly tinted yellow for a creamy base color.
3. Assemble and Pipe the Frosting:
Fit a large piping bag with a star tip. Spoon the three colored frostings side-by-side into the bag carefully to keep the colors next to each other. When piped onto the cupcakes, this will create a beautiful sunset swirl effect. Pipe the frosting in a smooth, swirling motion on top of each cooled cupcake.
4. Decorate Cupcakes:
Finish each cupcake by placing a fresh whole strawberry right on top. This adds a fresh burst of flavor and makes these cupcakes look inviting and pretty.
5. Serving and Storage:
Serve your Mango Strawberry Sunset Cupcakes immediately, or store them in an airtight container. At room temperature, they stay fresh for up to 2 days; in the refrigerator, for up to 5 days. If refrigerated, allow cupcakes to warm to room temperature before serving for the best taste and texture.
Can I Use Frozen Fruit for the Purees?
Yes! Frozen mango and strawberries work well—just thaw them completely and drain any excess liquid before blending to avoid watering down the batter or frosting.
How Should I Store Leftover Cupcakes?
Store them in an airtight container in the fridge for up to 5 days. Let them come to room temperature before eating so the frosting softens and flavors shine.
Can I Make the Frosting Ahead of Time?
Absolutely! You can prepare the frosting a day ahead, keep it covered in the fridge, and re-whip it briefly before piping to refresh the texture.
What If I Don’t Have Gel Food Coloring?
You can skip the coloring—the fruity purees will give your frosting a lovely natural tint. Just avoid liquid food coloring, as it can thin the frosting too much.
