Name: Mango Strawberry Sunset Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1.5 cups all-purpose flour; 1.5 tsp baking powder; 0.25 tsp salt; 0.5 cups unsalted butter (softened) (Use room temperature); 1 cups granulated sugar; 2 large eggs (Use room temperature); 1 tsp vanilla extract; 0.5 cups milk (Adjust if mango purée is watery); 0.25 cups mango purée (fresh or canned); 0.25 cups strawberry jam (For filling); 1 cups unsalted butter (for frosting, softened) (Use room temperature); 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)

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A bright, fruity cupcake that looks like a sunset and tastes like summer.

introduction

These Mango Strawberry Sunset Cupcakes are sweet, colorful, and easy to make. They mix mango and strawberry flavors in both cake and frosting. They work well for brunch or parties, and they can sit next to other simple treats like 15 breakfast recipes worth waking up for for a full spread.

why make this recipe

The flavors are fresh and bright.
The frosting looks like a sunset without hard work.
You can make them for kids, guests, or a simple treat.
They are a good way to use fresh or canned mango and strawberry jam.

how to make Mango Strawberry Sunset Cupcakes

You make the batter, bake the cupcakes, fill them with jam, then frost with three colors for a sunset look. Keep the steps in order and cool the cakes before filling or frosting. For another simple, no-fuss dessert idea, try a one-bowl dump cake for when you want fast sweets: 1 bowl peanut butter cup dump cake.

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 (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 muffin tin with cupcake liners., In a bowl, whisk together flour, baking powder, and salt., In another bowl, cream butter and sugar until light and fluffy., Beat in eggs and vanilla. Mix in milk and mango purée., Slowly add dry ingredients until just combined., Fill cupcake liners ¾ full and bake for 18–20 minutes, until golden and set. Let cool completely., Once cooled, use a piping bag or small knife to fill each cupcake center with strawberry jam., Beat butter until creamy. Add powdered sugar gradually., Mix in vanilla and heavy cream until smooth and fluffy., Divide frosting into three bowls: one plain (white/vanilla), one mixed with mango purée (yellow-orange), and one mixed with strawberry purée (pink-red)., Add each color side-by-side in a piping bag to create a “sunset swirl” effect., Pipe frosting onto cupcakes in swirls., Optional: Garnish with a small slice of strawberry or mango for extra flair.

how to serve Mango Strawberry Sunset Cupcakes

Serve at room temperature. Place on a pretty plate or cupcake stand. Add a small slice of mango or strawberry on top for color. These are great with tea, coffee, or a cold drink.

how to store Mango Strawberry Sunset Cupcakes

Keep in an airtight container. Store at room temperature for 1 day. For 2–3 days, keep in the fridge. Let cool to room temperature before eating if chilled. You can freeze unfrosted cupcakes for up to 2 months; thaw and then add frosting.

tips to make Mango Strawberry Sunset Cupcakes

Use room-temperature eggs and butter for a smooth batter.
Don’t overmix the batter; stop when dry ingredients are just combined.
Cool cupcakes completely before filling or frosting to avoid melting.
Use small piping tips for neat swirls.
If mango purée is watery, strain a bit or reduce the milk slightly.

variation (if any)

Use lemon curd instead of strawberry jam for a tart center.
Add a few chopped fresh strawberries into the batter for texture.
Make a vegan version with plant butter, flax eggs, and non-dairy milk.

FAQs

Q: Can I use frozen mango?
A: Yes. Thaw and puree frozen mango before measuring. Drain extra water if it is very wet.

Q: Can I skip the jam filling?
A: Yes. The cupcakes taste good without filling, but jam adds a pop of flavor.

Q: How do I get the three colors to come out in one swirl?
A: Put each color side-by-side in a piping bag so the colors push out together for a sunset effect.

Q: Can I make the frosting less sweet?
A: Reduce powdered sugar a bit and add more butter or cream, but keep texture thick enough to pipe.

Conclusion

For another version of this idea and a visual guide, see the Mango Strawberry Sunset Cupcakes post at Week Night Dishes. You can also compare recipe notes with the Mango Strawberry Sunset Cupcakes Recipe on Naya Baker.