Print

Mango Strawberry Sunset Cupcakes

Print 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.

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

Instructions

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

Notes

  • Add shredded coconut to the batter or as a topping for a tropical twist.
  • Fill cupcakes with fruit jam for a surprise center.
  • Substitute butter with Greek yogurt for a lighter version.
  • Decorate with fresh fruit slices or sprinkles for a fun presentation.
  • Store at room temperature for 2 days or refrigerate up to 4 days.

Nutrition

Find it online: https://cookedbymaya.com/mango-strawberry-sunset-cupcakes/