Introduction

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.

Ingredients

Gather these vibrant ingredients to create the tropical sunset flavors of these Mango Strawberry Sunset Cupcakes, from the tender, fruity cake to the swirled buttercream.

• 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

Timing

Prep Time	25 minutes
Cook Time	18 minutes
Total Time	43 minutes

Context: This streamlined process for Mango Strawberry Sunset Cupcakes is about 20% faster than similar layered fruit cupcake recipes.

Step-by-Step Instructions

Step 1 — Prepare the Mango Puree

Peel and dice one large, ripe mango. Blend the flesh until completely smooth to yield about ¾ cup of puree. For the most intense flavor, use mangoes that are fragrant and yield slightly to pressure.

Step 2 — Make the Strawberry Swirl

Hull and finely chop ½ cup of fresh strawberries. In a small saucepan, cook them with a tablespoon of sugar over medium heat for 5-7 minutes until jammy. Let it cool completely; this prevents it from sinking in the batter.

Step 3 — Combine Dry Ingredients

Whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt in a medium bowl. Sifting is recommended for a lighter, more uniform cupcake crumb.

Step 4 — Mix Wet Ingredients

In a large bowl, cream ½ cup of softened unsalted butter with ¾ cup of granulated sugar until light and fluffy, about 3 minutes. Beat in two large eggs, one at a time, followed by the mango puree and 1 teaspoon of vanilla extract.

Step 5 — Assemble the Batter

Gradually add the dry ingredients to the wet mixture, alternating with ¼ cup of milk, beginning and ending with the flour. Mix just until combined—overmixing leads to dense cupcakes. Gently fold in the cooled strawberry swirl for a marbled effect.

Step 6 — Bake to Perfection

Divide the batter evenly among 12 lined muffin cups, filling each about ⅔ full. Bake in a preheated 350°F (175°C) oven for 18-22 minutes. The Mango Strawberry Sunset Cupcakes are done when a toothpick inserted into the center comes out clean.

Step 7 — Cool Completely

Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack. They must be completely cool before frosting to prevent the buttercream from melting and sliding off.

Step 8 — Prepare Sunset Frosting

Beat 1 cup of softened unsalted butter until creamy. Gradually add 3 cups of powdered sugar and 2 tablespoons of the reserved mango puree. Whip for 3-4 minutes until very light and fluffy. For a true sunset effect, you can divide and tint portions yellow, orange, and pink.

Step 9 — Frost and Garnish

Pipe or spread the frosting onto the cooled cupcakes. Garnish each Mango Strawberry Sunset Cupcake with a thin slice of fresh strawberry and a small piece of dried mango for texture and visual appeal.

Nutritional Information

Calories	~280 kcal
Protein	~3g
Carbohydrates	~42g
Fat	~12g
Fiber	~1g
Sodium	~180mg

Note: These values are estimates for one Mango Strawberry Sunset Cupcake, based on typical ingredients and serving size. Actual nutrition can vary with specific brands and measurements.

Healthier Alternatives

These Mango Strawberry Sunset Cupcakes can easily be adapted to fit various dietary needs without sacrificing their signature tropical flavor. Here are some practical ingredient swaps to try.

• Protein-Packed Flour — Replace half the all-purpose flour with vanilla protein powder for a satisfying, post-workout treat. The flavor complements the mango and strawberry beautifully.
• Lower-Carb Sweetener — Swap granulated sugar for a monk fruit or erythritol blend to reduce the net carbs, making these cupcakes more keto-friendly.
• Dairy-Free Delight — Use coconut oil or a plant-based butter alternative, along with almond or oat milk, to create a completely dairy-free version of these sunset cupcakes.
• Gluten-Free Base — A 1:1 gluten-free flour blend works perfectly in this recipe, ensuring everyone can enjoy these fruity Mango Strawberry Sunset Cupcakes.
• Low-Sodium Option — Simply omit the salt often found in baking powder or use a sodium-free baking powder alternative to cut down on sodium content.
• Nutrient-Rich Fat — Substitute vegetable oil with mashed avocado or applesauce for a boost of healthy fats and fiber, resulting in a wonderfully moist crumb.
• Natural Food Coloring — For the vibrant sunset effect, use beet powder (for pink/red) and turmeric (for yellow) instead of artificial food colorings.

Serving Suggestions

• Pair these tropical Mango Strawberry Sunset Cupcakes with a glass of sparkling rosé or a non-alcoholic mango iced tea for a refreshing contrast.
• Serve as the star dessert at a summer garden party, bridal shower, or birthday brunch where their vibrant colors truly shine.
• Create a stunning dessert platter by arranging the cupcakes alongside fresh mango and strawberry slices, and perhaps a small bowl of whipped cream for dipping.
• For an elegant plating tip, dust the serving plate with a light sprinkle of freeze-dried strawberry or mango powder before placing the cupcake.
• Turn them into a festive centerpiece by displaying them on a tiered stand decorated with edible flowers or citrus leaves.
• Offer a complementary scoop of coconut or vanilla bean ice cream on the side for an indulgent, deconstructed sundae experience.

These cupcakes are a complete celebration in themselves, but a thoughtful presentation and pairing can elevate your Mango Strawberry Sunset Cupcakes from a simple treat to a memorable culinary event.

Common Mistakes to Avoid

• Mistake: Using overripe or stringy mango puree. Fix: Choose ripe but firm mangoes and blend the pulp until perfectly smooth, then strain it.
• Mistake: Adding wet strawberry pieces that sink and bleed color. Fix: Toss finely diced, fresh strawberries in a light dusting of flour before folding them into the batter.
• Mistake: Overmixing the batter after adding fruit puree. Fix: Gently fold the mango puree into the batter just until combined to keep the crumb tender.
• Mistake: Baking at too high a temperature, causing domed tops. Fix: Bake at a moderate 350°F (175°C) for even cooking and a flat surface for frosting.
• Mistake: Using a buttercream that’s too sweet, overpowering the fruit. Fix: Balance the sweetness with a tangy cream cheese frosting or a Swiss meringue buttercream.
• Mistake: Not reducing purees, leading to a soggy cupcake texture. Fix: Simmer the mango puree briefly to concentrate flavor and remove excess moisture.
• Mistake: Coloring the frosting with liquid food dye, which thins it. Fix: Use gel food coloring or a pinch of freeze-dried strawberry powder for vibrant, stable sunset hues.
• Mistake: Frosting warm cupcakes, causing the buttercream to melt and slide. Fix: Always cool cupcakes completely on a wire rack before decorating.
• Mistake: Storing them airtight immediately, trapping steam. Fix: Let frosted Mango Strawberry Sunset Cupcakes set uncovered for an hour, then store in a single layer.

Storing Tips

• Fridge: Store your Mango Strawberry Sunset Cupcakes in an airtight container in the refrigerator for up to 3 days. This keeps the fresh fruit flavors vibrant and prevents the frosting from spoiling.
• Freezer: For longer storage, freeze unfrosted cupcakes in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before frosting and serving.
• Reheat: To enjoy a warm cupcake, microwave a single unfrosted portion for 10-15 seconds until just warm to the touch (around 165°F is ideal for food safety). Always reheat without frosting.

For the best texture and taste, bring refrigerated Mango Strawberry Sunset Cupcakes to room temperature for about 30 minutes before serving.

Conclusion

We hope you enjoy baking these vibrant Mango Strawberry Sunset Cupcakes as much as we do. They’re a perfect treat for any sunny occasion. If you love mango, try our Mango Pancakes Recipe or Pineapple Mango Rum Punch Recipe. Don’t forget to leave a comment with your results!

Print

FAQs

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.