These Bakery-Style Mango Strawberry Sunset Cupcakes From Scratch are basically a vacation in cupcake form. Think fluffy vanilla cupcakes with a bright mango swirl in the batter, topped with a strawberry “sunset” buttercream that fades from golden to pink like an actual summer sky.
No box mix, no weird shortcuts—just simple ingredients and a couple of smart steps that make them taste like they came from your favorite bakery. If you’re bringing dessert to a party, these are the ones that get photographed first.
Why You’ll Love This
You get big bakery vibes without complicated techniques: tender cupcakes, real fruit flavor (mango + strawberry), and a two-tone frosting that looks impressive but is totally doable at home.
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
- 2 tsp vanilla extract
- 1/2 cup (120g) whole milk, room temperature
- 1/3 cup (80g) mango puree (canned, fresh blended, or thawed frozen)
- 1 tsp fresh lime juice (optional, for the mango)
- 1/4 cup (60g) strawberry jam (seedless if you want extra smooth frosting)
- 1 cup (230g) unsalted butter, softened (for frosting)
- 3 1/2 to 4 cups (420–480g) powdered sugar, sifted if lumpy
- 2–3 tbsp heavy cream or milk (for frosting)
- Pinch of salt (for frosting)
- Optional: 1–2 drops yellow food coloring for a stronger “sunset” contrast
- Optional garnish: diced dried mango, freeze-dried strawberry crumbs, or sprinkles
How to Make It
- Prep. Heat oven to 350°F (175°C). Line a 12-cup muffin pan with liners. (You’ll get about 12–14 cupcakes depending on how you fill.)
- Mix dry ingredients. Whisk flour, baking powder, and salt in a medium bowl. Set aside.
- Cream butter + sugar. In a large bowl, beat softened butter and granulated sugar for 2–3 minutes until pale and fluffy. This is where the bakery-style texture starts.
- Add eggs + vanilla. Beat in eggs one at a time, then mix in vanilla. Scrape down the bowl so everything blends evenly.
- Finish batter + mango swirl. Add dry ingredients in two additions, alternating with milk (dry, milk, dry, milk), mixing just until combined. Stir lime juice into mango puree (optional). Fold about 1/2 of the mango puree into the batter with 2–3 gentle swirls—don’t fully mix, you want ribbons.
- Fill and bake. Spoon batter into liners about 2/3 full. Add a small teaspoon of remaining mango puree on top of each and lightly swirl with a toothpick. Bake 18–22 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool 5 minutes in the pan, then move to a rack to cool completely.
- Make the frosting base. Beat 1 cup softened butter for 2 minutes until smooth. Add powdered sugar gradually, then add 2 tbsp cream (or milk) and a pinch of salt. Beat 2–3 minutes until fluffy. Add a touch more cream if needed for a smooth, pipeable texture.
- Create the “sunset” colors/flavors. Divide frosting: about 2/3 stays “mango sun,” about 1/3 becomes “strawberry sky.” For the strawberry portion, beat in strawberry jam until smooth. If you want a stronger yellow on the mango portion, add 1–2 drops yellow food coloring.
- Pipe the two-tone swirl. Fit a piping bag with a large star tip. Spoon mango frosting on one side of the bag and strawberry frosting on the other (or use two bags to load one main bag). Pipe tall swirls on fully cooled cupcakes. Garnish if you want.
Tips for the Best Results
- Use room-temp butter, eggs, and milk so the batter emulsifies smoothly (no weird curdled look).
- Don’t overmix after adding flour—mixing too long = tougher cupcakes.
- Keep mango puree thick. If yours is watery, simmer it for a few minutes to reduce, then cool completely.
- For bakery-style domes, fill liners 2/3 full and avoid opening the oven early.
- Jam can loosen frosting fast. Add it gradually; if the frosting feels soft, beat in a bit more powdered sugar.
- Want extra-strong fruit flavor? Add freeze-dried strawberry powder to the strawberry frosting (1–2 tbsp).
Variations
- Make them “tropical sunset”: add 1/2 tsp coconut extract to the cupcake batter and top with toasted coconut.
- Fill them: core the cupcakes and spoon in mango curd or extra strawberry jam before frosting.
- Mini cupcakes: bake at 350°F for 10–12 minutes; pipe smaller swirls for maximum cuteness.
- Strawberry-mango marble cake style: swirl both mango puree and a teaspoon of strawberry jam into the batter.
- Dairy-free option: use plant butter + oat milk, and choose a thicker mango puree to keep the texture plush.
Storage & Reheating
Store frosted cupcakes in an airtight container in the fridge for up to 3 days (fruit frosting prefers it). Let them sit at room temperature for 30–45 minutes before serving so the cake softens and the buttercream gets creamy again; no reheating needed.
FAQ
Can I use frozen mango and frozen strawberries?
Yes. For the cupcakes, thaw frozen mango and blend into a thick puree; if it’s watery, reduce it on the stove and cool. For the frosting, frozen strawberries can make things too wet, so it’s easier to use strawberry jam or freeze-dried strawberry powder instead.
How do I get that clean “sunset” two-tone frosting look?
Keep the two frostings similar in texture (thickness matters). Add jam slowly so the strawberry side doesn’t get looser than the mango side. When loading the piping bag, press each color along opposite sides of the bag, then pipe in one steady motion without stopping.
Can I make these cupcakes the day before a party?
Absolutely. Bake the cupcakes, cool completely, and store airtight at room temp overnight. Make the frosting and refrigerate it. The next day, let frosting soften for 20–30 minutes, re-whip briefly, then pipe right before serving (or pipe earlier and refrigerate).
Why did my cupcakes sink in the middle?
Common causes are overmixing the batter, too much puree added (especially if it’s thin), or underbaking. Keep the mango puree thick, swirl gently, and bake until the centers spring back and a toothpick comes out with a few moist crumbs.
Can I make this into a layer cake instead of cupcakes?
Yes. Bake in two 8-inch pans at 350°F for about 22–28 minutes (start checking early). Swirl mango puree lightly, cool completely, and frost with the two-tone buttercream. If the layers feel delicate, chill them for 20 minutes before frosting for cleaner edges.