Mango Strawberry Sunset Cupcakes: A Delightful Recipe!

Published on: December 18, 2025

Mango Strawberry Cupcakes with a vibrant sunset decoration

Mango Strawberry Sunset Cupcakes: A Delightful Recipe!. These cupcakes shine with golden mango notes and bright strawberry whispers, their swirled frosting evoking a summer dusk on your plate. Warm, fruity aromas fill the kitchen while a tender crumb gives way to a jammy center — a sensory treat that’s seasonal, sustainable when you choose local fruit, and delightfully easy for bakers of all levels. For more dessert ideas, check out this fun two-ingredient treat

Table of Contents

Why You’ll Love This Recipe

Mango Strawberry Sunset Cupcakes are perfect for backyard parties, holiday brunches, or a comforting weeknight bake when you want something cheerful and impressive. The cupcakes combine a soft, buttery crumb with natural fruit purées for bright, authentic flavor — no artificial colors needed. They’re versatile (make mini cupcakes or a cupcake cake), convenient (most steps are straightforward and kid-friendly), and visually stunning thanks to the “sunset” tricolored frosting that looks salon-ready with minimal effort.

Seasonal Ingredients Spotlight

Using ripe, in-season mangoes and strawberries takes this recipe from pleasant to unforgettable. Mango purée brings a silky, tropical sweetness and a vibrant yellow-orange hue, while strawberry purée adds a fragrant, slightly tart red-pink contrast. Fresh fruit yields lively aromas and a juicier texture than canned alternatives, and buying local reduces transport footprint for a more sustainable dessert. Texturally, ripe mangoes are creamy and velvety, while strawberries offer tiny seeds and a fragrant zing — together they create a layered sensory profile that’s both pretty and delicious.

What You’ll Need

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)

Sensory notes & substitutions: the batter should be silky and pourable, smelling of butter and vanilla with tropical mango notes. For dairy-free, swap butter and heavy cream for plant-based alternatives (use vegan butter and oat cream); for gluten-free, use a 1:1 gluten-free flour blend and gently reduce baking powder by 1/4 tsp if the blend already contains leavening. For a lighter cupcake, substitute half the butter with applesauce (texture will be moister).

How to Make This Recipe

Preheat & Prep — Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. This readies the pan and ensures even baking; liners make removal clean and easy (2–3 minutes).
Whisk Dry Ingredients — In a bowl, whisk together flour, baking powder, and salt. This aerates the flour for a lighter crumb and helps distribute leavening evenly (1 minute).
Cream Butter & Sugar — In another bowl, cream butter and sugar until light and fluffy. Beat until pale and airy; this builds structure and gives a tender, fine crumb (2–3 minutes).
Incorporate Eggs & Vanilla — Beat in eggs and vanilla. Mix in milk and mango purée. Eggs add moisture and richness; mango layers in fruity aroma (1–2 minutes).
Combine Wet & Dry — Slowly add dry ingredients until just combined. Do not overmix — stop when streaks disappear to keep cupcakes tender (30–45 seconds).
Fill & Bake — Fill cupcake liners ¾ full and bake for 18–20 minutes, until golden and set. Let cool completely. Use a toothpick to check doneness — it should come out clean or with a few crumbs (18–20 minutes).
Fill Centers — Once cooled, use a piping bag or small knife to fill each cupcake center with strawberry jam. A small well in the top holds jam without overflowing.
Make Frosting — Beat butter until creamy. Add powdered sugar gradually. Mix in vanilla and heavy cream until smooth and fluffy. Taste for sweetness and adjust cream for desired consistency (3–5 minutes).
Color the Frosting — Divide frosting into three bowls: one plain (white/vanilla), one mixed with mango purée (yellow-orange), and one mixed with strawberry purée (pink-red). Make sure the purées are thick — if too runny, reduce powdered sugar.
Create Sunset Swirl — Add each color side-by-side in a piping bag to create a “sunset swirl” effect. Practice on a plate first to get the swirl look.
Pipe & Garnish — Pipe frosting onto cupcakes in swirls. Optional: Garnish with a small slice of strawberry or mango for extra flair.

H3: Step Examples

Prepare the Base — Preheat and line tins, measure ingredients; the batter should be smooth and glossy with a gentle mango scent.
Mix the Ingredients — Cream butter and sugar until pale, then add eggs; the mix should look airy and ribbon-like.
Shape or Cook — Fill liners ¾ full and bake until golden; tops should spring back when gently pressed.
Finish or Garnish — Fill centers with jam, pipe tricolored frosting to mimic a sunset; garnish with fruit for pops of color.
Serve and Enjoy — Present warm or at room temperature; expect a tender crumb with a sweet, fruity burst in each bite.

Essential Tools

You’ll need a muffin tin, cupcake liners, mixing bowls, measuring cups/spoons, electric hand mixer or stand mixer, rubber spatula, piping bags and tips (or a zip-top bag with a corner cut), and a cooling rack. Optional tools: an ice-cream scoop for even batter portions, small melon baller for tidy jam wells, and a small sieve for dusting powdered sugar. If you buy specialty piping sets, consider local kitchen shops for quality tools.

Meal Prep & Storage Tips

Make cupcakes up to two days ahead: store unfrosted cupcakes in an airtight container at room temperature, then fill and frost the day you plan to serve. Frosted cupcakes keep well refrigerated for 3–4 days in an airtight container — allow them to come to room temperature before serving for best texture and flavor. To freeze, flash-freeze unfrosted cupcakes on a tray, then transfer to a freezer bag for up to 3 months; thaw overnight in the fridge and finish with jam and frosting. Always use clean utensils to avoid contamination.

Perfect Pairings

Serve these cupcakes with a bright, acidic beverage to balance the sweetness: a lightly sparkling elderflower lemonade, iced green tea with lemon, or a citrus-forward white wine for adult gatherings. For brunch, pair with a fruit platter or yogurt parfait for contrasting textures. A matching mango-strawberry smoothie would echo flavors beautifully — try this collection for smoothie pairing ideas: https://www.wecookrecipe.com/21-day-smoothie-diet-recipes/. For presentation, plate cupcakes on a white platter to let the sunset colors pop and scatter edible flower petals for elegance.

Nutrition Facts

Estimated per serving (one cupcake):

Calories: ~180 kcal
Fat: 8 g
Carbohydrates: 24 g
Protein: 3 g
Fiber: 1 g
Sugar: 14 g

Values are approximate and will vary with portion size, frosting amount, and ingredient brands.

Avoid These Common Pitfalls

Common issues include overmixing (which yields dense cupcakes), runny frosting (from too much purée), and underbaked centers. To prevent dense cupcakes, mix until ingredients are just combined. If your purées are watery, reduce the liquid used in batter slightly and add more powdered sugar to the frosting to thicken. Always let cupcakes cool completely before filling and frosting to avoid melting.

Examples

Dough Too Dry — Add a splash of milk until pliable.
Chocolate Coating Breaks — Ensure melted chocolate is smooth and warm.
Unevenly Shaped Balls — Use a cookie scoop.

Pro Tips for Best Results

Use ripe, fragrant mangoes for the most vibrant flavor — squeeze a little to test ripeness; they should yield slightly. Strain purées if you want an ultra-smooth frosting (especially for strawberry seeds). Chill the frosting briefly if it becomes too soft while piping. For even cupcakes, rotate the pan halfway through baking if your oven has hot spots. To intensify fruit color without extra sugar, simmer purées gently to concentrate them before adding to frosting.

Recipe Variations to Explore

Try a coconut twist by folding 2 tbsp shredded coconut into batter and using coconut cream in the frosting. For a tangier profile, swap strawberry jam for raspberry or passion fruit curd. Make minis for parties — reduce bake time to 10–12 minutes. For a tropical layered treat, add a thin layer of lime zest into the batter or a rum-soaked mango garnish for adults. Seasonal swaps: use peach purée in late summer or cranberry in fall for a festive hue.

Dietary Adaptations & Safety Info

Allergens: contains wheat, eggs, and dairy. For vegan cupcakes, use a flax egg (1 tbsp flaxseed + 3 tbsp water per egg), vegan butter, and plant-based milk; use vegan powdered sugar if needed. For gluten-free, use a 1:1 gluten-free flour blend and check for added xanthan gum to maintain texture. When using fresh fruit, wash thoroughly and refrigerate fillings; discard if left at room temperature more than 2 hours.

Frequently Asked Questions

Q: Can I use frozen mango or strawberries?
A: Yes — thaw and drain excess liquid from frozen fruit before pureeing to prevent runny batter or frosting.

Q: How do I make the frosting swirl without colors blending?
A: Chill each colored frosting briefly to thicken, then place each color side-by-side in the piping bag without overfilling; pipe steadily to maintain distinct stripes.

Q: Can I bake this as a cake instead of cupcakes?
A: Yes — pour batter into a greased 8- or 9-inch round pan and bake at 350°F (175°C) for 22–30 minutes, checking doneness with a toothpick.

Q: My frosting is too sweet — how can I balance it?
A: Add a pinch of fine sea salt or a teaspoon of lemon juice to brighten and cut sweetness; add gradually and taste.

Q: How long do these cupcakes stay fresh?
A: Unfrosted at room temp: up to 2 days. Frosted and refrigerated: 3–4 days. Freeze unfrosted for up to 3 months.

Q: Can I replace jam filling with curd?
A: Absolutely — lemon or passion fruit curd adds a tangy contrast that pairs beautifully with mango.

Final Thoughts & Next Steps

These Mango Strawberry Sunset Cupcakes are an easy way to add a seasonal, colorful centerpiece to any gathering — they’re fun to make and even more fun to eat. If you loved the bright pairing here, try more savory and sweet ideas in our recipe collections like this Japanese recipe round-up: https://www.wecookrecipe.com/30-easy-japanese-recipes/. Share photos, tag your creations, and tell us your favorite variation!

Conclusion

For more easy meal and dessert inspiration to pair with your baking adventures, check out Cook Reel – Easy Dinner Recipes And Ideas at https://cookreel.com/.

Author

Joudia Elise
I'm a recipe developer and wellness enthusiast at We Cook Recipe, where I share practical, family-friendly recipes that support real life not restrictive diets. My approach combines traditional cooking wisdom with modern nutritional understanding, always prioritizing sustainable habits over quick fixes. When I'm not in the kitchen, you'll find me testing wellness trends (like this one!) to separate fact from hype for our community.

Cupcake Recipes Fruity Desserts Mango Cupcakes Strawberry Desserts Summer Recipes