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Mango Strawberry Sunset Cupcakes displayed on a dessert table

Mango Strawberry Sunset Cupcakes

A bright, fruity cupcake that looks like a sunset and tastes like summer. These cupcakes are sweet, colorful, and easy to make, featuring mango and strawberry flavors.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcake Batter
  • 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)
For the Filling
  • 0.25 cups strawberry jam For filling
For the Frosting
  • 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)

Method
 

Baking the Cupcakes
  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy.
  4. Beat in eggs and vanilla. Mix in milk and mango purée.
  5. Slowly add dry ingredients until just combined.
  6. Fill cupcake liners ¾ full and bake for 18–20 minutes, until golden and set. Let cool completely.
Filling and Frosting
  1. Once cooled, use a piping bag or small knife to fill each cupcake center with strawberry jam.
  2. Beat butter for the frosting until creamy. Gradually add powdered sugar.
  3. Mix in vanilla and heavy cream until smooth and fluffy.
  4. Divide frosting into three bowls: one plain, one mixed with mango purée, and one mixed with strawberry purée.
  5. Add each color side-by-side in a piping bag to create a 'sunset swirl' effect.
  6. Pipe frosting onto cupcakes in swirls.
  7. Optional: Garnish with a small slice of strawberry or mango for extra flair.

Notes

Store in an airtight container. Keep at room temperature for 1 day; refrigerate for 2–3 days. Freeze unfrosted cupcakes for up to 2 months.