Mango Strawberry Sunset Cupcakes are a bright and cheerful treat that combines the tropical sweetness of mango with the fresh, tangy pop of strawberries. These cupcakes bring a burst of color and flavor, looking like a little sunset in every bite with their golden yellow and pink swirls. They’re soft, moist, and just sweet enough to make any day feel a bit more special.
I love making these cupcakes when I want to impress friends without spending all day in the kitchen. The mango and strawberry flavors are such a fun mix—fruity and refreshing, but still comforting like a classic cupcake. Plus, they’re perfect for summer parties or anytime you want to brighten up the dessert table. I’ve found that using fresh fruit or good-quality jam really makes all the difference.
One of my favorite ways to enjoy these cupcakes is chilled, straight from the fridge after a sunny afternoon. They’re great with a cup of tea or an iced lemonade, and everyone I’ve served them to has asked for the recipe. If you’re looking for a sweet treat that’s a little different but still crowd-pleasing, these Mango Strawberry Sunset Cupcakes are a perfect choice.
Key Ingredients & Substitutions
Mango Puree: Fresh mango puree adds natural sweetness and moisture. If mango isn’t in season, you can use canned mango pulp or frozen mango cubes blended smoothly. For a dairy-free option, it works great too!
Strawberry Puree: Use fresh or frozen strawberries blended until smooth. If fresh isn’t available, strawberry jam is a handy substitute, just reduce any added sugar slightly.
Butter: Unsalted butter provides rich flavor and smooth texture. If you want a lighter cupcake, you can swap half the butter for oil, although it might change the crumb slightly.
Flour & Leavening: All-purpose flour with baking powder gives these cupcakes a nice rise. For a gluten-free twist, try a 1:1 gluten-free flour blend and check that your baking powder is gluten-free.
Milk: Whole milk adds softness. You can replace this with any plant-based milk like almond or oat milk for a dairy-free version.
How Do I Make the Frosting Swirl Look Like a Sunset?
Creating that beautiful two-color swirl is easier than it looks! Here’s my way:
- Prepare your mango and strawberry frostings separately.
- Fill two small piping bags—one with each flavor.
- Place both bags side by side inside a larger piping bag fitted with a star tip (or your favorite piping tip).
- When you pipe, the two colors will come out at once, creating a sunset swirl effect.
- Practice on a plate first to get the hang of how much pressure to use.
Adding fresh fruit on top adds extra color and flavor that complements the swirl. It’s simple but makes a big impression!
Equipment You’ll Need
- 12-cup muffin pan with cupcake liners – I recommend these to keep your cupcakes looking neat and to make baking and cleanup easier.
- Mixing bowls and whisk – perfect for mixing dry and wet ingredients separately and smoothly combining everything.
- Electric hand or stand mixer – makes beating the butter, sugar, and frostings quick and effortless.
- Spatula – great for folding in the mango puree gently without losing air in the batter.
- Piping bags and tips – for creating the beautiful sunset swirl with two frosting flavors. A star tip works well for a lovely textured look.
- Small piping bags or squeeze bottles – handy for piping or drizzling fresh fruit on top.
Flavor Variations & Add-Ins
- Swap mango for peach or pineapple puree for a different tropical flavor—it’s a nice change and works well with strawberries.
- Add shredded coconut or chopped nuts into the batter for extra texture and flavor.
- Mix in a splash of lemon or lime juice in the frosting for a tangy twist that brightens the sweetness.
- Use raspberry or blueberry puree instead of strawberry for a berry variation that adds more color and flavor depth.
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 frozen mango blended until smooth)
For The Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup mango puree
- 1/4 cup strawberry puree (fresh or frozen strawberries blended until smooth)
- 1-2 tbsp heavy cream or milk (optional, to adjust consistency)
- 1 tsp vanilla extract
- Pinch of salt
For Garnish:
- Fresh mango slices
- Fresh strawberries, halved
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare your batter and frostings, around 20 minutes to bake the cupcakes, and then 10 minutes to assemble and decorate. Allow cupcakes to cool fully before frosting. You can also chill them for about an hour after decorating if you prefer a cooler treat.
Step-by-Step Instructions:
1. Prepare the Cupcakes:
Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners. Whisk the flour, baking powder, and salt together in a bowl. In another large bowl, beat together softened butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla. Add dry ingredients and milk alternately into the butter mixture, starting and ending with dry ingredients, mixing just until combined. Fold in the mango puree gently. Spoon the batter evenly into liners, filling about two-thirds full. Bake 18-22 minutes or until a toothpick inserted comes out clean. Let cool completely on a wire rack.
2. Make the Frosting:
Beat butter in a large bowl until smooth and creamy. Gradually add powdered sugar, mixing well after each addition. Split frosting into two bowls. Add mango puree and half teaspoon vanilla to one bowl and beat until smooth. To the other bowl, add strawberry puree and half teaspoon vanilla. If frosting is too thin, add more powdered sugar. If too thick, add heavy cream or milk one tablespoon at a time until you reach desired consistency.
3. Assemble and Decorate:
Fit a large piping bag with your favorite tip. Place the mango and strawberry frostings side by side inside the piping bag to create a two-color swirl effect. Pipe swirls onto the cooled cupcakes. Top each with a thin slice of mango and a strawberry half for that “sunset” look and fresh flavor.
4. Serve and Store:
Enjoy the cupcakes right away or refrigerate for about an hour for a refreshing chilled dessert. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I use frozen mango or strawberries for the puree?
Yes! Just thaw the frozen fruit completely before blending it into a smooth puree. This helps keep the texture and flavor fresh in your cupcakes and frosting.
How do I store leftover Mango Strawberry Sunset Cupcakes?
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature or chill before serving for the best taste and texture.
Can I make this recipe dairy-free?
Absolutely! Substitute the butter with a dairy-free margarine or coconut oil, and use plant-based milk (like almond or oat milk) in place of whole milk. These changes work well without sacrificing flavor.
What’s the easiest way to get the two-tone frosting swirl?
Use two small piping bags—one filled with mango frosting and the other with strawberry frosting—then place both inside a larger piping bag fitted with your chosen tip. Pipe the frosting as usual to create the sunset swirl effect.