These Tropical Mango Strawberry Sunset Cupcakes are basically a summer party in cupcake form: fluffy vanilla-coconut cake, a bright mango-strawberry swirl frosting that looks like a literal sunset, and just enough tropical vibe to make you feel like you should be holding a fruity drink (optional, but encouraged).
They’re fun without being fussy, and they’re the kind of dessert that disappears fast at pool days, BBQs, birthdays, and “I brought something!” potlucks. Bonus: the color makes them look bakery-level even if you’re baking in a tiny kitchen with a single muffin pan.
Why You’ll Love This
These cupcakes are soft, fruity, and perfectly summery, with a gorgeous two-tone mango and strawberry frosting swirl that feels extra (in the best way) but is actually super doable.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup canned coconut milk (full-fat) or whole milk
- 1/4 cup crushed pineapple, well-drained (optional but very tropical)
- 12-cup muffin tin + cupcake liners
- Mango frosting: 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2–3 tbsp mango puree (fresh or thawed frozen); 1/2 tsp vanilla; pinch of salt
- Strawberry frosting: 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2–3 tbsp strawberry puree (fresh or thawed frozen); 1/2 tsp vanilla; pinch of salt
- Optional toppings: diced fresh mango, sliced strawberries, toasted coconut, or cute summer sprinkles
How to Make It
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- Whisk flour, baking powder, and salt in a medium bowl. Set aside.
- Cream butter and sugar in a large bowl for 2–3 minutes until light and fluffy. Add eggs one at a time, mixing well after each. Mix in vanilla.
- Add the dry ingredients in two additions, alternating with the coconut milk (or milk). Mix just until combined. If using, fold in the well-drained crushed pineapple.
- Divide batter evenly among liners (about 2/3 full). Bake 16–20 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes, then move cupcakes to a rack to cool completely.
- Make the mango frosting: Beat butter until smooth. Add powdered sugar, vanilla, salt, and mango puree. Beat until fluffy, adding a tiny splash of milk only if needed to loosen.
- Make the strawberry frosting the same way with strawberry puree. If either frosting looks curdled, just keep beating; it usually comes together as the sugar hydrates.
- Create the “sunset” swirl: Spoon mango frosting on one side of a piping bag and strawberry frosting on the other (a tall glass helps hold the bag open). Pipe onto cooled cupcakes in a swirl. Top with fruit or toasted coconut if you want the full beachy moment.
Tips for the Best Results
- Cool completely before frosting: Warm cupcakes = melted sunset, and not the cute kind.
- Use thick fruit puree: Watery puree makes runny frosting. If your puree is thin, simmer it 5–8 minutes to reduce, then cool.
- Drain pineapple well: Press it in a fine-mesh strainer so the cupcakes stay fluffy, not soggy.
- Room-temp ingredients: Eggs and butter blend smoother, giving you a more even crumb.
- Don’t overmix: Once flour goes in, mix just until you don’t see dry streaks.
- Sunset color control: If your fruit isn’t vibrant, a tiny drop of gel food coloring can boost the “sunset” look without tasting artificial.
Variations
- Mini cupcakes: Bake 10–12 minutes and watch them closely. Perfect for parties and portion control (kind of).
- Make them filled: Core the cupcakes and add a spoon of mango curd, strawberry jam, or pineapple preserves before frosting.
- Swap the base: Use a simple vanilla or lemon cupcake base if you don’t have coconut milk. Lemon + mango/strawberry is elite.
- Dairy-free: Use plant-based butter and coconut milk; pick a powdered sugar that’s certified vegan if needed.
- Extra tropical topping: Add a pinch of lime zest over the frosting or sprinkle with toasted coconut for a “vacation vibe” finish.
Storage & Reheating
Store frosted cupcakes in an airtight container in the fridge for up to 3 days; let them sit at room temp for 20–30 minutes before serving for the best texture. Unfrosted cupcakes can be frozen for up to 2 months—thaw, then frost fresh (no reheating needed).
FAQ
Can I use store-bought mango and strawberry puree?
Yes—just check the texture. If it’s super thin or juice-like, reduce it on the stove for a few minutes and cool completely so your frosting stays thick and pipeable.
How do I get a clean mango-strawberry “sunset” swirl?
Use one piping bag and load mango frosting on one side and strawberry on the other. Don’t over-stir inside the bag—keeping them mostly separate is what creates the sunset look as you pipe.
Can I make these Tropical Mango Strawberry Sunset Cupcakes ahead for a party?
Totally. Bake the cupcakes 1 day ahead and keep them airtight at room temp. Make the frostings and refrigerate. The day of, let frosting soften for 15–20 minutes, re-whip briefly, then pipe.
Why is my fruit frosting runny or separating?
Usually the puree is too watery or the butter is too warm. Reduce watery puree, chill the frosting for 10–15 minutes, then beat again. If it’s still loose, add a bit more powdered sugar (2–3 tbsp at a time).
Can I turn this into a cake instead of cupcakes?
Yes. Bake in two 8-inch pans (start checking around 22–28 minutes). Cool fully, then frost with the mango and strawberry frosting in swoops or a two-color swirl for the full sunset effect.