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Mango Strawberry Sunset Cupcakes — a little bite of summer that tastes like a memory. Light, tender cupcakes are swirled with mango purée in the batter and hidden pockets of strawberry jam, then crowned with a two-tone mango-strawberry buttercream that looks like a tropical sunset. They’re the kind of treat you bring to picnics, give as gifts, or bake when you want your kitchen to smell like sunshine. For a playful companion recipe idea, check out this delightful Baby Yoda Cupcakes guide.

Why make this recipe
If you’re tired of the same old vanilla or chocolate cupcakes, these bring a bright, layered fruit flavor that’s both familiar and fresh. The combination of mango and strawberry gives a balanced sweetness — mango’s honeyed depth and strawberry’s tangy lift — while the jam center adds a burst of surprise. Finally, the two-tone frosting creates a beautiful, show-stopping finish that’s easier to make than it looks.

Step-by-Step Guide to Making Mango Strawberry Sunset Cupcakes

What you’ll need (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)

For the frosting:

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)

Directions

Preheat oven to 350°F (175°C).
Line a cupcake tin with liners.
Whisk flour, baking powder, and salt in a bowl.
Cream butter and sugar until fluffy.
Add eggs and vanilla, mix well.
Gradually add dry ingredients and milk, alternating with mango purée.
Fill liners 2/3 full with batter.
Bake for 18–20 minutes. Cool completely.
For frosting, beat butter until creamy, then add powdered sugar and cream.
Mix in vanilla, mango, and strawberry purées.
Frost cooled cupcakes and fill with strawberry jam.

Detailed step-by-step breakdown and pro tips

Mise en place: Measure all ingredients and have your mango purée and strawberry jam ready. If using fresh mango, blend until smooth and strain if fibrous. Chill the purée slightly so it incorporates smoothly into batter and frosting without adding excess moisture.
Dry ingredients: Whisk the 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, and ¼ tsp salt together to aerate and distribute the leavening evenly. This helps the cupcakes rise uniformly.
Creaming method: Use a stand mixer or hand mixer to cream ½ cup softened unsalted butter with 1 cup granulated sugar until pale and fluffy — typically 3–5 minutes on medium speed. Proper creaming traps air that gives the cake a fine crumb.
Eggs and vanilla: Add the 2 large eggs one at a time, scraping down the bowl between additions, then stir in 1 tsp vanilla extract. The eggs add structure and help emulsify the mango purée into the batter.
Alternating additions: Add the dry mixture and milk (½ cup) in three parts, starting and ending with the dry ingredients. In the middle step, fold in ¼ cup mango purée gently so it disperses without overmixing. Overmixing develops gluten and makes cupcakes dense.
Filling the liners: Spoon batter into liners until about two-thirds full; this gives the cupcakes a domed top with just enough room for a little jam well after baking.
Baking and doneness: Bake at 350°F (175°C) for 18–20 minutes. A toothpick inserted in the center should come out with a few moist crumbs but not wet batter. Slightly underbaking by a minute or two keeps them tender, but don’t leave raw batter.
Cooling completely: Transfer cupcakes to a wire rack and cool completely before filling and frosting — warm cupcakes will cause frosting to melt.
Preparing frosting: Beat 1 cup softened unsalted butter until creamy. Add 3 cups powdered sugar gradually, then 2 tbsp heavy cream and 1 tsp vanilla extract to reach a spreadable consistency. Divide frosting into thirds: keep one portion plain, tint one with 2 tbsp mango purée and another with 2 tbsp strawberry purée. If needed, chill briefly to firm up before piping.
Filling technique: Core the center of each cooled cupcake with a small paring knife or apple corer and spoon in about 1 tsp strawberry jam. Replace the top crumb to close it, or leave a small well for the jam to peek through.
Piping and presentation: Fit a piping bag with a star or round tip. For sunset swirls, spoon mango and strawberry frostings side-by-side into the same bag so they swirl as you pipe. Finish with a small piece of dried strawberry or mango slice for garnish if desired.

Why this method works

Emulsifying the mango into the batter in the middle of the mixing process prevents separation and overworking.
Dividing and tinting frosting produces a natural gradient without complicated layering.
Filling after cooling keeps the jam from bleeding into the cupcake crumb and maintains the jam’s bright color and texture.

Best Way to Store Mango Strawberry Sunset Cupcakes

Room temperature: Store in an airtight container for up to 1 day at 68–72°F (20–22°C).
Refrigerator: Keep in an airtight container for up to 4 days at 35–40°F (1–4°C). Let come to room temperature before serving to restore the frosting’s texture.
Freezer: Individually flash-freeze on a tray, then wrap and freeze for up to 2 months at 0°F (-18°C). Thaw in the refrigerator overnight before bringing to room temperature.

Serving Suggestions for Mango Strawberry Sunset Cupcakes

Serve at brunch: Pair with fruity iced tea or a light prosecco for brunch gatherings.
Dessert platter: Arrange with fresh strawberries, mango slices, and mint sprigs for a tropical-themed dessert table.
Kids’ parties: Make smaller cupcakes and let children choose the frosting swirl for a hands-on decorating activity.
Warm-weather treat: Serve lightly chilled on a hot day — cool frosting and fruit purée are refreshing and not overly heavy.

Tips to make Mango Strawberry Sunset Cupcakes
Q: How do I keep the cupcakes moist?
A: Avoid overmixing the batter once the flour is added; fold gently and stop as soon as the ingredients are combined. Also, do not overbake — aim for a few moist crumbs on a toothpick.

Q: Can I use frozen fruit?
A: Yes. Thaw frozen mango or strawberries and purée, then strain if watery. Reduce added milk slightly if the purée is very thin.

Q: How to prevent frosting from separating?
A: Use room-temperature butter, add powdered sugar gradually, and avoid adding too much liquid at once. If frosting becomes too soft, chill briefly, then re-whip.

Variation (if any)

Vegan version: Substitute unsalted vegan butter and use a plant-based milk (oat or almond). Replace eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, chilled until gelled). Use a vegan powdered sugar and ensure fruit purées have no added sugars requiring gelatin or non-vegan stabilizers.
Intensified fruit flavor: Fold a tablespoon of freeze-dried strawberry powder into the batter and add a little concentrated mango purée (or mango concentrate) to both batter and frosting for a more pronounced fruit presence.

One-pan comparisons (quick)

Traditional vanilla cupcake: Uses no fruit purée; a simpler, plainer crumb with universal appeal.
Mango Strawberry Sunset Cupcakes: A fruit-forward, slightly more complex batter and a dual-flavor frosting that elevates presentation and flavor.

Common pitfalls and how to avoid them

Soggy cupcakes: Don’t add too much purée — stick to the ¼ cup specified and keep purée relatively thick. If your purée is watery, simmer briefly to reduce and intensify flavor.
Runny frosting: If the frosting is too loose after adding purées, add more powdered sugar one tablespoon at a time, or chill briefly and re-whip.
Color bleeding: To maintain a clean two-tone swirl, pipe the mango and strawberry frostings from the same bag but keep them side-by-side rather than premixing.

Variations in presentation

Ombre frosting: Instead of a two-tone swirl, pipe mango at the base and strawberry on top for an ombre effect.
Jam-stuffed dome: Leave a little peak on cupcake tops and spoon jam into a shallow well for a rustic look.

FAQs
Q: Can I make the batter ahead of time?
A: Yes, you can prepare the batter and refrigerate for up to 24 hours. Bring it back to room temperature and give it a gentle stir before portioning into liners.

Q: How do I adjust for high-altitude baking?
A: Reduce baking powder slightly (about 1/8–1/4 tsp less), increase oven temperature by 15–25°F, and reduce sugar by 1–2 tbsp if cupcakes rise and then collapse.

Q: Can I use store-bought mango or strawberry purée?
A: Absolutely — canned or jarred purées work well. Taste for sweetness and consistency; reduce added milk slightly if purée is thin.

What makes these cupcakes special
These Mango Strawberry Sunset Cupcakes stand out because they layer flavor and texture: mango purée is added right into the batter for a delicate fruit backbone, while a pocket of strawberry jam injects a concentrated burst of tang. The two-flavor frosting not only tastes like sunshine but provides a visual flourish — a simple technique yields bakery-worthy results. They’re versatile, easy to scale for gatherings, and give you the joy of fresh fruit baking without complicated steps.

Troubleshooting quick reference

Batter too thin: Fold in an extra tablespoon of flour and chill briefly.
Jam sinks: Don’t overfill; place jam after cooling and use just a teaspoon per cupcake.
Frosting too sweet: Add a pinch of salt or a teaspoon of lemon juice to balance sweetness.

A note on ingredients and substitutions

Flour: All-purpose works best for a tender crumb; you can try cake flour for a slightly finer texture (use 1 ½ cups minus 2 tbsp).
Sugar: Granulated sugar provides lift and structure; you can swap up to ¼ cup with light brown sugar for a subtle caramel note.
Butter: Unsalted butter gives better control over seasoning; if using salted, omit added salt in dry ingredients or reduce slightly.
Purées: Fresh mango purée is ideal in season; canned purée is fine year-round. For strawberry purée, blitz fresh strawberries and strain to remove seeds if you prefer a smooth frosting.

Make-ahead and transport tips

Make cupcakes a day ahead and refrigerate in a single layer with a cake carrier or covered container. Bring to room temperature before serving.
For longer transport, freeze cupcakes without frosting, wrap individually, and assemble/frost on-site. Transport frosting in a chilled cooler to keep it stable.

Decorating ideas

Tropical garnish: Small mango cubes, thin strawberry slices, or candied ginger pieces.
Edible flowers: Tiny pansies or nasturtiums add a delicate, summery look.
Texture contrast: Sprinkle toasted coconut flakes or crushed pistachios for a crunchy note.

How to scale the recipe

Double the ingredients to fill two standard 12-cup muffin tins — the baking time will be similar, but keep an eye on the cupcakes around 16–22 minutes.
For mini cupcakes, reduce baking time to 10–12 minutes.

Frequently asked baking details (mixed format)

Q: Will the jam leak during baking?
A: No — fill the jam after baking and cooling to keep it contained and prevent leakage.
Q: Can I make the frosting sugar-free?
A: It’s difficult to replace powdered sugar fully without affecting texture; consider using a sugar substitute specifically formulated for baking, but textures will vary.
Q: How do I make the swirl effect consistent?
A: Use a single piping bag with two (or three) spoons of different-colored frostings placed side-by-side inside; practice on parchment before piping cupcakes.

Final touches
Presentation matters: arrange cupcakes on a shallow platter with mango slices fanning outward and a few whole strawberries for color contrast. Serve with small forks or napkins — these are tempting enough that guests will want to dig in immediately.

Conclusion

These Mango Strawberry Sunset Cupcakes are a celebration of fruit-forward baking: tender mango-infused cake, a hidden jam surprise, and a sunset-swirled frosting that looks and tastes like summer. If you enjoyed making them and want another creative fruit-focused idea, explore this Mango Strawberry Sunset Cupcakes Recipe – Naya Baker for additional inspiration. For a bright, crunchy strawberry bite to pair with your cupcakes at a gathering, try the Strawberry Hazelnut Crostini – Mayuri’s Jikoni.

Mango Strawberry Sunset Cupcakes

Author: admin
Total Time: 35 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Bright, fruity cupcakes swirling with mango purée and strawberry jam, topped with a stunning two-tone buttercream frosting.

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

Preheat oven to 350°F (175°C).
Line a cupcake tin with liners.
Whisk flour, baking powder, and salt in a bowl.
Cream butter and sugar until fluffy.
Add eggs and vanilla, mix well.
Gradually add dry ingredients and milk, alternating with mango purée.
Fill liners 2/3 full with batter.
Bake for 18–20 minutes. Cool completely.
For frosting, beat butter until creamy, then add powdered sugar and cream.
Mix in vanilla, mango, and strawberry purées.
Frost cooled cupcakes and fill with strawberry jam.

Notes

For best results, do not overmix the batter. Store cupcakes at room temperature in an airtight container for up to 1 day, or refrigerate for up to 4 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 5g
Cholesterol: 40mg

Keywords: cupcakes, mango, strawberry, summer dessert, fruit dessert

Mango Strawberry Sunset Cupcakes

Conclusion