Name: Mango Strawberry Sunset Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk or buttermilk; 1/4 cup mango puree (fresh or canned); 1/4 cup strawberry puree (fresh or frozen); Food coloring (optional – yellow and pink); For the frosting:; 1 cup unsalted butter, softened; 3–3 1/2 cups powdered sugar; 2 tablespoons mango puree; 2 tablespoons strawberry puree; 1 teaspoon vanilla extract

Jump to Recipe·Leave a Review

These Mango Strawberry Sunset Cupcakes are a tropical, fruity treat with a swirl of golden mango and vibrant strawberry flavors that look as good as they taste. I love making them for summer parties, birthdays, or whenever I want a dessert that’s bright, colorful, and full of sunshine.

Why You’ll Love This Recipe

I love these cupcakes because they bring bold, natural fruit flavors into a soft and fluffy cake. The color swirl gives them a stunning “sunset” effect, and the fruity frosting on top makes them even more irresistible. They’re fun to bake, easy to decorate, and always a hit with both kids and adults.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Vanilla extract
Milk (or buttermilk)
Mango puree (fresh or canned)
Strawberry puree (fresh or frozen)
Food coloring (optional, for enhancing the sunset swirl)

For the frosting:

Unsalted butter (softened)
Powdered sugar
Mango puree
Strawberry puree
Vanilla extract

Directions

Preheat and Prep:
I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Make the Batter:
I cream together the butter and sugar until light and fluffy, then beat in the eggs and vanilla. In another bowl, I whisk the dry ingredients. I add the dry mixture to the wet ingredients in batches, alternating with milk.
Divide and Flavor:
I split the batter into two bowls. In one, I mix in the mango puree. In the other, I mix in the strawberry puree. If I want bolder colors, I add a drop or two of yellow and pink food coloring to each bowl.
Create the Sunset Swirl:
Using two spoons or a piping bag, I alternate scoops of mango and strawberry batter into each cupcake liner, then swirl gently with a toothpick for that sunset effect.
Bake:
I bake the cupcakes for 18–22 minutes, or until a toothpick comes out clean. Then I let them cool completely before frosting.
Make the Frosting:
I beat the butter until smooth, then gradually add powdered sugar. I divide the frosting in half—one part gets mango puree and the other gets strawberry. For a swirl effect, I spoon each frosting side-by-side into one piping bag and pipe it onto the cupcakes.

Servings and timing

This recipe makes about 12 standard cupcakes. It takes me around 20 minutes to prep, 20 minutes to bake, and another 20–30 minutes for cooling and decorating. Total time: about 1 hour and 10 minutes.

Variations

Tropical twist: I add a bit of shredded coconut to the batter or sprinkle it on top of the frosting.
Filled center: I sometimes scoop out the center of the cupcakes and fill them with mango or strawberry jam for a surprise inside.
Lighter version: I use Greek yogurt instead of butter in the batter for a slightly lighter cupcake.
Decorative toppings: Fresh mango or strawberry slices, sprinkles, or edible glitter make fun finishing touches.

Storage/Reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Before serving chilled cupcakes, I let them sit at room temperature for 15–20 minutes so the frosting softens. If needed, I microwave a cupcake (without frosting) for 10–15 seconds to refresh the texture.

FAQs

Can I use store-bought fruit puree?

Yes, I often use canned mango pulp or frozen strawberry puree when fresh fruit isn’t available. I just make sure it’s thick and not too watery.

How do I get that two-tone swirl in the frosting?

I spoon each frosting flavor on opposite sides of a piping bag. When I squeeze, both flavors swirl out together for a beautiful sunset effect.

Can I make these cupcakes ahead of time?

Absolutely. I usually bake the cupcakes a day ahead and store them unfrosted. I frost them the day I plan to serve for the freshest look and taste.

Can I freeze these cupcakes?

Yes. I freeze the unfrosted cupcakes in a sealed container for up to 2 months. I thaw them overnight in the fridge and frost them fresh.

What kind of mangoes work best?

I like using ripe, sweet mangoes like Ataulfo or Alphonso—they’re super flavorful and blend into a smooth puree.

Conclusion

These Mango Strawberry Sunset Cupcakes are my go-to when I want something fruity, colorful, and fun. With their soft, flavorful crumb and creamy fruit frosting, they bring the perfect balance of sweetness and freshness. Whether it’s for a party, picnic, or just a baking day, they always bring a little tropical sunshine to the table.

Mango Strawberry Sunset Cupcakes

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Mango Strawberry Sunset Cupcakes are fruity, colorful treats with a golden mango and vibrant strawberry swirl, topped with luscious two-tone fruit frosting. Perfect for summer parties, birthdays, or any time you want a cheerful dessert full of tropical flavor.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk or buttermilk
1/4 cup mango puree (fresh or canned)
1/4 cup strawberry puree (fresh or frozen)
Food coloring (optional – yellow and pink)
For the frosting:
1 cup unsalted butter, softened
3–3 1/2 cups powdered sugar
2 tablespoons mango puree
2 tablespoons strawberry puree
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.
Add the dry ingredients in batches, alternating with milk, mixing until just combined.
Divide batter into two bowls. Stir mango puree into one and strawberry puree into the other. Add food coloring if desired.
Using spoons or piping bags, alternate spoonfuls of each batter into liners. Swirl gently with a toothpick to create a sunset effect.
Bake for 18–22 minutes, until a toothpick inserted comes out clean. Cool completely before frosting.
For the frosting, beat butter until creamy. Gradually add powdered sugar, then divide the frosting in half.
Stir mango puree into one half and strawberry puree into the other. Add vanilla to both if desired.
Spoon each frosting into opposite sides of one piping bag and pipe onto cooled cupcakes for a swirled look.