Mango Strawberry Sunset Cupcakes: A Delightful Recipe

ByDorothy Miller
Jump to Recipe·Print Recipe
Pin

These Easy Mango Strawberry Cupcakes are a vibrant, no-bake treat perfect for summer. They combine the tropical sweetness of mango with the bright flavor of strawberry in a light, fluffy base that requires no oven. For another delicious way to enjoy mango, try the Black Bean Mango Salad Recipe. This simple dessert is sure to delight with its beautiful sunset colors and refreshing taste.

Print

Mango Strawberry Sunset Cupcakes: A Delightful Recipe!

Print Recipe
  • Author: Olivia Bennett

Ingredients

Scale
  • 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

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy.
  4. Beat in eggs and vanilla. Mix in milk and mango purée.
  5. Slowly add dry ingredients until just combined.
  6. Fill cupcake liners ¾ full and bake for 18–20 minutes, until golden and set. Let cool completely.
  7. Once cooled, use a piping bag or small knife to fill each cupcake center with strawberry jam.
  8. Beat butter until creamy. Add powdered sugar gradually.
  9. Mix in vanilla and heavy cream until smooth and fluffy.
  10. Divide frosting into three bowls: one plain (white/vanilla), one mixed with mango purée (yellow-orange), and one mixed with strawberry purée (pink-red).
  11. Add each color side-by-side in a piping bag to create a “sunset swirl” effect.
  12. Pipe frosting onto cupcakes in swirls.
  13. Optional: Garnish with a small slice of strawberry or mango for extra flair.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Frequently Asked Questions

Can I use frozen fruit for these Mango Strawberry Sunset Cupcakes?

Yes, you can use frozen mango and strawberries. Thaw them completely and drain any excess liquid thoroughly before pureeing to avoid adding too much moisture to your batter or frosting. This ensures your Mango Strawberry Sunset Cupcakes maintain the perfect texture.

How should I store these cupcakes?

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days due to the fresh fruit components. For best flavor and texture, let them sit at room temperature for about 15-20 minutes before serving.

Can I make the cupcakes ahead of time?

You can bake the cupcake bases a day in advance. Let them cool completely, then store unfrosted in an airtight container at room temperature. Prepare the fresh fruit frosting and assemble your Mango Strawberry Sunset Cupcakes the day you plan to serve them for the brightest flavor.

🍳

Get our 10 best recipes — free

Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.

Free PDF + new recipes every week. Unsubscribe anytime.

You May Also Like

Similar Posts