Bright, fruity, and soft, these Mango Strawberry Sunset Cupcakes bring a tropical twist to a classic treat. They pair sweet mango and bright strawberry purees inside a tender cupcake and finish with a smooth frosting and fresh fruit garnish. If you enjoy mango flavors, try this mango smoothie inspiration alongside the cupcakes for a sunny combo.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 8 cupcakes
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~290 kcal
- Protein: ~4 g
- Carbohydrates: ~34 g
- Fat: ~15 g
- Fiber: ~1 g
- Sugar: ~23 g
- Sodium: ~140 mg
Why Make This Mango Strawberry Sunset Cupcakes
These cupcakes are a quick way to add bright, fresh flavor to any gathering. The mango puree gives a silky, tropical sweetness while the strawberry puree adds tartness and color. Texture is soft and moist; the aroma is fruity and warm from the oven. They look stunning with marbled swirls and fresh fruit on top, making them perfect for summer parties, brunches, or a cheerful dessert after dinner.
How to Make Mango Strawberry Sunset Cupcakes
This recipe is simple: make a basic batter, split it, flavor one portion with mango and one with strawberry, layer or swirl for a sunset effect, bake, and finish with frosting. You can use fresh or frozen fruit purees and adapt the frosting to your taste.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mango puree
- 1/2 cup strawberry puree
- 1/2 cup frosting (for decoration)
- Fresh mango and strawberries (for garnish)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Line a cupcake tray with cupcake liners. Measure and have all ingredients ready. If using fresh fruit, puree mango and strawberries until smooth and strain if you want a finer texture.
Step 2: Mixing
In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, then add the vanilla extract. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the mango puree, until well combined and smooth.
Step 3: Baking
Divide the batter into two bowls. In one bowl, stir in the strawberry puree and mix gently. Layer the batter in the cupcake liners, alternating spoonfuls of mango and strawberry batter to create a marbled effect. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Finishing
Let the cupcakes cool fully before frosting to avoid melting the frosting. Frost each cupcake with about 1 tablespoon (or to taste) of frosting. Garnish with small cubes or thin slices of fresh mango and a halved or sliced strawberry on top. Serve at room temperature and enjoy.
How to Serve Mango Strawberry Sunset Cupcakes
Serve these cupcakes on a dessert plate or a pretty tiered stand. They pair well with iced tea, lemonade, or a light latte. For a party, arrange them on a platter with extra sliced fruit and mint. They are great for picnics, birthdays, and brunch gatherings.
How to Store Mango Strawberry Sunset Cupcakes
- At room temperature: store in an airtight container for up to 24 hours.
- In the refrigerator: place in an airtight container and refrigerate for 3-4 days. Let sit at room temperature 20 minutes before serving to soften frosting.
- To freeze: freeze unfrosted cupcakes in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge and frost before serving.
Cover cupcakes loosely if storing to keep fruit garnish from becoming soggy.
Expert Tips for Perfect Mango Strawberry Sunset Cupcakes
- Use ripe fruit for the best flavor. If fruit is underripe, add a teaspoon of sugar to the puree to balance tartness.
- Strain purees if you want a smoother batter and finer crumb.
- Don’t overmix the batter once flour is added; mix until just combined to keep cupcakes tender.
- For even baking, fill liners about two-thirds full.
- If you want brighter color contrast, reduce mango puree slightly and add a tablespoon of orange juice concentrate to intensify color (optional).
- Room-temperature ingredients mix more evenly—take eggs and butter out 30 minutes before starting.
Delicious Variations
- Coconut Sunset: Replace 1/4 cup flour with 1/4 cup fine shredded coconut and top with toasted coconut flakes.
- Cream Cheese Frosting: Swap the frosting for cream cheese frosting for a tangy finish.
- Mini Cupcakes: Use a mini muffin pan to make bite-sized treats; reduce baking time to 10–12 minutes.
- Vegan Option: Use plant-based butter, a flax “egg” (1 tbsp ground flax + 3 tbsp water = 1 egg), and a vegan frosting.
- Spiced Mango: Add 1/4 teaspoon ground cardamom or cinnamon to the batter for warmth.
Frequently Asked Questions
Q: Can I use store-bought fruit puree?
A: Yes. Store-bought purees work well. Choose purees without added sugar if you want to control sweetness.
Q: Can I make the batter ahead of time?
A: You can mix dry and wet ingredients separately and combine shortly before baking. Fully mixed batter is best baked within a few hours. Do not leave mixed batter at room temperature for long.
Q: How do I prevent the fruit from making the cupcakes soggy?
A: Use purees (not chunks) and measure precisely. Strain purees to remove excess water. Also, avoid over-filling liners and bake fully; cooling on a rack helps excess moisture evaporate.
Q: My cupcakes came out dense. What went wrong?
A: Possible causes include overmixing after adding flour, expired leavening agents, or too much puree (adding excess liquid). Measure accurately and mix gently.
Q: Can I freeze frosted cupcakes?
A: Freezing frosted cupcakes can change texture and frosting appearance. It’s best to freeze unfrosted cupcakes and add frosting after thawing. If you must freeze frosted ones, flash-freeze on a tray, then wrap individually and use within 1 month.
Q: How can I make the marbled effect more pronounced?
A: Spoon the two batters in alternating layers and use a toothpick to gently swirl—do not over-swirl or the colors will blend too much.
Q: Are these cupcakes nut-free?
A: The base recipe is nut-free if your frosting and any garnishes are nut-free. Always check labels if you need to avoid nuts for allergy reasons.
Conclusion
These Mango Strawberry Sunset Cupcakes are a bright, easy dessert that brings tropical flavor and show-stopping color to your table. They bake quickly, taste fresh and fruity, and adapt well to variations for different diets and occasions. For more inspiration and to compare techniques, see the original Mango Strawberry Sunset Cupcakes recipe page. Try baking a batch this weekend—you’ll love the sweet-tart bite and sunny look.
Print
Mango Strawberry Sunset Cupcakes
- Total Time: 40 minutes
- Yield: 8 cupcakes 1x
- Diet: Vegetarian
Description
Bright, fruity, and soft, these cupcakes combine sweet mango and tart strawberry purees for a tropical twist, finished with smooth frosting and fresh fruit.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mango puree
- 1/2 cup strawberry puree
- 1/2 cup frosting (for decoration)
- Fresh mango and strawberries (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tray with cupcake liners and have all ingredients ready.
- Cream together the softened butter and sugar until light and fluffy, then beat in the eggs one at a time before adding vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients alternately with mango puree until well combined.
- Divide the batter, stir in strawberry puree to one bowl, and layer in cupcake liners to create a marbled effect. Bake for 18-20 minutes until a toothpick comes clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely before frosting.
- Frost each cupcake and garnish with fresh mango and strawberries. Serve at room temperature.
Notes
Use ripe fruit for the best flavor, and avoid overmixing the batter once flour is added.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 23g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
