These Mango Strawberry Sunset Cupcakes are basically the dessert version of golden hour: warm mango vibes, bright strawberry pops, and a frosting swirl that looks like a little tropical sunset on top. They’re the kind of cupcakes that make people stop mid-convo and go, “Wait… you made these?”
The best part: they taste even better than they look. You get tender mango cupcakes (thanks to real mango purée) plus a strawberry-mango buttercream that’s fruity, creamy, and totally party-ready.
Why You’ll Love This
They’re soft, fruity, and bakery-cute without requiring bakery-level stress: one easy batter, one dreamy two-tone frosting, and a flavor combo that feels fresh (not overly sweet) while still giving full “treat yourself” energy.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup (180g) mango purée (fresh or canned; see tips)
- 1/2 cup (120ml) whole milk or buttermilk, room temperature
- Zest of 1 lime (optional, but very cute for flavor)
- 1/2 cup (about 70g) finely diced strawberries (optional for a fruity bite)
- Sunset buttercream:
- 1 cup (226g) unsalted butter, softened
- 3 1/2 cups (420g) powdered sugar, sifted if lumpy
- 1/4 tsp fine salt
- 2–3 tbsp heavy cream or milk (as needed)
- 1/3 cup (80g) thick strawberry purée (see tips)
- 1/3 cup (80g) thick mango purée (see tips)
- 1/2 tsp vanilla extract (optional)
- Optional garnish: thin strawberry slices, tiny mango cubes, lime zest
How to Make It
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- In a large bowl, cream softened butter and sugar for 2–3 minutes until pale and fluffy. Add eggs one at a time, mixing well after each. Mix in vanilla and lime zest (if using).
- Mix in the mango purée just until combined. The batter may look a little curdled—totally fine.
- Add the dry ingredients in two additions, alternating with the milk (dry, milk, dry). Mix just until no flour streaks remain. If using diced strawberries, gently fold them in.
- Divide batter evenly among liners (about 2/3 full). Bake 18–22 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then move cupcakes to a rack to cool completely before frosting.
- Make the buttercream: beat butter for 2 minutes until smooth. Add powdered sugar and salt in two additions, mixing on low at first, then medium until fluffy. Add cream 1 tbsp at a time until spreadable. (You want it plush but able to hold a swirl.)
- Split buttercream into two bowls. Mix strawberry purée into one bowl and mango purée into the other. If either looks too soft, chill 10–15 minutes.
- Create the sunset swirl: place strawberry buttercream on one side of a piping bag and mango on the other (a spoon helps). Pipe tall swirls on cooled cupcakes. Garnish if you want extra “wow.”
Tips for the Best Results
- Use thick purées. Watery fruit will make both batter and frosting loose. If your purée is thin, simmer it 5–10 minutes until reduced and cool completely.
- Fresh mango shortcut: blend ripe mango chunks until smooth. If it’s super juicy, reduce it on the stove.
- Strawberry purée that won’t ruin frosting: blend strawberries, then simmer until thick like a loose jam. Cool fully before mixing in.
- Don’t overmix. Once flour goes in, mix gently for a tender cupcake (aka the whole point).
- Cool completely before frosting. Even slightly warm cupcakes will melt your sunset into a sad puddle.
- For clean two-tone swirls: keep both frostings the same texture. If one is softer, chill it briefly or add a bit more powdered sugar.
Variations
- Filled cupcakes: core the center and add a spoonful of mango curd or strawberry jam before frosting.
- Coconut moment: swap 1/4 cup of the milk for canned coconut milk and sprinkle toasted coconut on top.
- Spicy-tropical: add a tiny pinch of chili powder to the mango frosting for a subtle kick (it’s giving fancy).
- Gluten-free: use a 1:1 gluten-free baking flour blend. Keep an eye on bake time; start checking at 17 minutes.
- Mini cupcakes: bake at the same temp for 10–12 minutes and pipe smaller sunset swirls for a party tray that disappears fast.
Storage & Reheating
Store frosted cupcakes in an airtight container in the fridge for up to 4 days (fruit frosting likes to stay chilled). Let them sit at room temp for 20–30 minutes before serving so the cake softens and the flavors pop. These don’t need reheating—cupcakes are living their best life un-warmed.
FAQ
How do I make mango purée for these cupcakes?
Blend ripe mango chunks until smooth. If it’s thin or watery, simmer the purée in a small saucepan over medium-low heat for 5–10 minutes, stirring often, until thicker. Cool completely before using in batter or frosting.
Why is my fruit buttercream runny?
Most likely the purée was too watery or still warm. Use reduced (thicker) purée and make sure it’s fully cooled. If it’s already mixed and soft, chill the frosting 15–20 minutes, then re-whip. You can also add a few tablespoons of powdered sugar to tighten it up.
Can I use frozen strawberries or frozen mango?
Yes. Thaw completely, drain excess liquid, then blend. For frosting, you’ll almost always need to reduce frozen fruit purée because it tends to be extra watery after thawing.
How do I get that clean “sunset” swirl look?
Use a piping bag fitted with a large star tip. Spoon mango frosting on one side of the bag and strawberry on the other, keeping them side-by-side (not fully mixed). Pipe in one smooth motion. If the colors start blending too much, chill the bag for 10 minutes and try again.
Can I make these cupcakes ahead for a party?
Totally. Bake the cupcakes 1 day ahead, cool, and store airtight at room temperature. Make the frostings and refrigerate them, then bring to room temp and re-whip before piping. Frost the day of (or the night before) for the freshest texture and the prettiest swirls.