Introduction

These Mango Strawberry Sunset Cupcakes combine the tropical sweetness of mango with the bright flavor of strawberries, creating a beautifully colorful and delicious treat. Perfect for any occasion, these cupcakes offer a moist cake filled with strawberry jam and topped with a vibrant, swirled frosting that resembles a sunset.

A close-up of a single vanilla cupcake with three visible layers: the bottom layer is golden brown with a slightly rough texture, the middle layer shows a swirl of red strawberry jam inside the soft white cake, and the top layer features a thick swirl of smooth frosting that fades from creamy white at the base to light orange and then to a deeper coral pink at the peak. The cupcake is on a white marbled surface, with two more cupcakes blurred in the background showing the same frosting colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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, softened (for frosting)
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

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a bowl, whisk together the flour, baking powder, and salt to combine the dry ingredients.
Step 3: In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy.
Step 4: Beat in the eggs one at a time, then add the vanilla extract. Mix well.
Step 5: Stir in the milk and mango purée until the batter is smooth.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid over-mixing.
Step 7: Fill each cupcake liner about three-quarters full with the batter. Bake for 18–20 minutes, or until the cupcakes are golden and a toothpick inserted comes out clean. Let them cool completely.
Step 8: Once cooled, carefully hollow out the center of each cupcake using a small knife or a cupcake corer. Fill each cavity with strawberry jam.
Step 9: For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, mixing well each time.
Step 10: Add vanilla extract and heavy cream (or milk), beating until smooth and fluffy.
Step 11: Divide the frosting evenly into three bowls. Leave one plain, mix mango purée into the second, and strawberry purée into the third to create three different frosting colors.
Step 12: Place the three frostings side-by-side in a single piping bag to achieve a “sunset swirl” effect when piped.
Step 13: Pipe swirls of frosting onto each cupcake. Optionally, garnish with a small slice of strawberry or mango for an extra touch.

Tips & Variations

Use fresh mango and strawberries when in season for the most vibrant flavor and color.
If you prefer a less sweet frosting, reduce the powdered sugar slightly and adjust to taste.
For a dairy-free version, substitute butter with coconut oil and heavy cream with coconut milk.
Try adding a splash of lemon juice to the mango purée to brighten the flavor in the frosting.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days but bring to room temperature before serving for best flavor and texture. If refrigerated, allow the cupcakes to sit out for 30 minutes before enjoying. You can also freeze cupcakes without frosting for up to 2 months; thaw and frost just before serving.

How to Serve

A close-up view of a cupcake with three layers visible: the base is a light golden sponge cake, the middle layer shows a red jam filling peeking through the cake, and the top layer is a swirl of creamy frosting in a gradient of white, pale orange, and bright coral colors, with smooth, soft, and slightly glossy texture formed into a rose shape. In the blurred background, two more cupcakes with the same frosting swirl can be seen. The cupcake is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango or strawberries for the purée?

Yes, frozen fruit works well. Thaw and drain any excess liquid before pureeing to avoid a runny consistency.

What if I don’t have a piping bag for the swirl frosting?

You can spoon alternating dollops of each colored frosting onto the cupcakes and gently swirl with a toothpick or small knife for a similar sunset effect.