Imagine capturing the beauty of a tropical sunset in cupcake form! These Mango Strawberry Sunset Cupcakes bring together sweet mango and juicy strawberries in a flavor combination that’s absolutely dreamy.
The gorgeous gradient of pink and orange colors makes these cupcakes a showstopper at any gathering. They taste like summer vacation and look like edible art!
Why You’ll Love This Mango Strawberry Sunset Cupcakes Recipe
These cupcakes from scratch are incredibly light and fluffy with a moist crumb that practically melts on your tongue. The tropical mango adds natural sweetness while fresh strawberries provide a lovely tang.
The aesthetic is breathtaking! The natural fruit colors create stunning sunset hues that need minimal decoration to look impressive. They’re perfect for birthday parties, baby showers, or any celebration that needs a pop of color.
The flavor is refreshing and not overly sweet, making them a hit with both adults and kids. Plus, they’re surprisingly easy to make despite their fancy appearance!
Mango Strawberry Sunset Cupcakes Ingredients
For the cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup mango puree
- ½ cup strawberry puree
- Pink and orange food coloring (optional)
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup mango puree
- ¼ cup strawberry puree
- 2 tablespoons heavy cream
How to Make Mango Strawberry Sunset Cupcakes
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Beat butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Divide batter in half. Mix mango puree into one half and strawberry puree into the other.
- For extra vibrant colors, add a drop of orange coloring to mango batter and pink to strawberry batter.
- Spoon alternating dollops of each batter into cupcake liners, filling two-thirds full.
- Gently swirl with a toothpick to create sunset patterns.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Cool completely before frosting with swirled mango-strawberry buttercream.
Tips for the Best Mango Strawberry Sunset Cupcakes
Use ripe, sweet mangoes and strawberries for the most intense natural flavor. Frozen fruit works too—just thaw and puree it first.
To create the perfect sunset swirl effect, don’t overmix the two batters. A few gentle swirls with a toothpick create the most beautiful cupcakes design.
For professional-looking cupcakes decoration, use two piping bags filled with different colored frostings. Pipe them side by side for a gorgeous gradient effect.
Room temperature ingredients are key! They blend more smoothly and create a lighter, more tender texture.
Strain your fruit purees to remove seeds and pulp for an ultra-smooth batter and frosting.
Mango Strawberry Sunset Cupcakes Variations
Ready to get creative? These cupcakes ideas will inspire your next batch!
Transform these into festive confetti cupcakes by folding rainbow sprinkles into the batter before dividing it. Top with white buttercream and extra sprinkles for a party-perfect treat that kids absolutely love!
Make a tropical trio by adding coconut flakes to the batter and topping with toasted coconut. The texture and flavor boost is amazing!
Create cupcakes for kids by adding mini chocolate chips to the batter and decorating with fun fruit-shaped candies on top. They’ll think they’re getting something super special!
For an elegant aesthetic, top with fresh mango cubes, sliced strawberries, and edible flowers. This creates a sophisticated presentation perfect for bridal showers or garden parties.
Try a cream cheese frosting version by replacing half the butter with cream cheese for a tangy twist that complements the fruit beautifully.
What to Serve with Mango Strawberry Sunset Cupcakes
These tropical cupcakes pair wonderfully with other fruity treats!
Serve with a fresh fruit platter featuring pineapple, kiwi, and berries for a complete tropical dessert spread. The colors coordinate beautifully!
Tropical punch, mango lassi, or strawberry lemonade make perfect beverage pairings. They echo the cupcake flavors and keep the tropical theme going strong.
For parties, create a cupcakes decoration bar with different colored frostings, sprinkles, and fresh fruit toppings. Guests can customize their own sunset designs!
Coconut ice cream or mango sorbet served alongside adds an extra layer of tropical deliciousness.
Mango Strawberry Sunset Cupcakes FAQs
Can I use canned mango puree instead of fresh?
Yes! Canned mango puree works perfectly and saves time. Just make sure it’s unsweetened so you can control the sugar level. Fresh strawberries still work best for the strawberry portion though.
How do I achieve the best sunset colors for cupcakes design?
Layer the two colored batters carefully in the liner—mango on one side, strawberry on the other. A quick swirl creates natural-looking sunset streaks. You can also pipe the batters in alternating spirals for more defined color bands.
What’s the best way to store these cupcakes from scratch?
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. The fruit content means they stay moist longer! Bring to room temperature before serving for the best flavor.
Final Thoughts on Mango Strawberry Sunset Cupcakes
These Mango Strawberry Sunset Cupcakes are pure happiness in cupcake form! The stunning aesthetic combined with fresh, fruity flavors makes them unforgettable.
Whether you’re experimenting with new cupcakes ideas or perfecting your cupcakes decoration skills, this recipe gives you endless creative possibilities. Enjoy every colorful, delicious bite!
Mango Strawberry Sunset Cupcakes
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line two muffin tins with cupcake liners.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Mix in mango puree and strawberry puree until just combined.
- Alternate adding flour mixture and milk, beginning and ending with flour. Mix until just combined.
- Fill cupcake liners about three-quarters full and bake for 18–22 minutes, until a toothpick comes out clean. Cool completely.
- For frosting, divide butter into two bowls and beat until fluffy. Gradually add powdered sugar to each.
- Mix mango puree and orange food coloring into one bowl. Mix strawberry puree and pink coloring into the other.
- Place both frostings side by side in a piping bag fitted with a star tip and pipe swirled frosting onto cooled cupcakes.