Imagine biting into a cupcake that tastes like summer sunshine. These Mango Strawberry Sunset Cupcakes bring together the sweet, tropical essence of ripe mango with the juicy brightness of fresh strawberries, creating a flavor combination that’s as vibrant as a sunset sky.
The soft, pillowy cake is infused with real fruit puree, giving each bite an authentic tropical taste. Topped with a gorgeous swirled frosting that mirrors sunset colors, these cupcakes are as stunning to look at as they are delicious to eat.
Why You’ll Love This Mango Strawberry Sunset Cupcakes Recipe
These cupcakes deliver pure tropical bliss in every mouthful. The cake itself is incredibly moist and tender, with a delicate crumb that practically dissolves on your tongue. Fresh mango adds a luscious, honey-sweet flavor while strawberry brings a bright, berry-forward note that keeps things balanced.
What makes these cupcakes truly special is the aromatic experience. The moment you unwrap one, you’re greeted with the intoxicating scent of ripe tropical fruit mixed with buttery vanilla sweetness. It smells like vacation in cupcake form.
The dual-colored frosting isn’t just beautiful—each swirl offers a different flavor note. The mango frosting tastes silky and tropical, while the strawberry frosting provides a tangy-sweet contrast that makes your taste buds dance.
Mango Strawberry Sunset Cupcakes Ingredients
For the Cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Mango puree
- Strawberry puree
- Whole milk
For the Sunset Frosting:
- Unsalted butter, softened
- Powdered sugar
- Mango puree
- Strawberry puree
- Heavy cream
- Orange gel food coloring
- Pink gel food coloring
How to Make Mango Strawberry Sunset Cupcakes
- Preheat your oven to 350°F 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, about three minutes. Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, then add mango and strawberry purees.
- Alternate adding the flour mixture and milk to the batter, beginning and ending with flour. Mix until just combined.
- Fill cupcake liners three-quarters full and bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely before frosting.
- For frosting, divide butter between two bowls. Beat each portion until fluffy. Gradually add powdered sugar to each.
- Mix mango puree and orange food coloring into one bowl. Add strawberry puree and pink coloring to the other.
- Place both frostings side by side in a piping bag fitted with a large star tip. Pipe swirled rosettes onto cooled cupcakes.
Tips for the Best Mango Strawberry Sunset Cupcakes
Use ripe, fragrant mangos for the most intense tropical flavor. Underripe mangos taste bland and won’t give you that signature honeyed sweetness you’re after.
Strain your fruit purees to remove any fibrous bits from the mango or seeds from the strawberries. This creates an ultra-smooth batter and silky frosting.
Don’t overmix the batter once you add the flour. Overmixing develops gluten and creates tough, dense cupcakes instead of tender, fluffy ones.
For the most dramatic sunset effect in your frosting, use gel food coloring rather than liquid. Gel colors are more concentrated and won’t thin out your frosting.
Mango Strawberry Sunset Cupcakes Variations
These cupcakes from scratch offer endless creative possibilities for different occasions.
Transform them into festive confetti cupcakes by adding rainbow sprinkles to a vanilla base, then topping with the same sunset-swirled frosting for a party-ready treat.
Experiment with cupcakes decoration by garnishing with dried mango slices, fresh strawberry halves, or edible flowers for an Instagram-worthy presentation.
Make kid-friendly cupcakes for kids by using just strawberry throughout for a familiar flavor, or add mini chocolate chips for extra fun.
Try different cupcakes ideas like adding coconut flakes to the batter for a piña colada twist, or swapping mango for passion fruit for a more tropical-tart flavor.
Elevate your cupcakes design by using different piping techniques—try a petal tip for rose-shaped frosting or a grass tip for a fun textured look.
Create a more sophisticated cupcakes aesthetic by brushing the tops with edible gold luster dust or adding candied citrus peels.
What to Serve with Mango Strawberry Sunset Cupcakes
These tropical cupcakes pair wonderfully with a chilled glass of sparkling lemonade or iced passion fruit tea. The effervescence cleanses your palate between bites.
For a complete dessert spread, serve alongside coconut macaroons or vanilla wafer cookies. The simpler flavors let the fruity cupcakes shine.
Fresh tropical fruit salad makes a perfect accompaniment—think pineapple chunks, kiwi slices, and fresh berries. It echoes the cupcakes’ fruity theme while offering a lighter option.
Mango Strawberry Sunset Cupcakes FAQs
Can I use frozen fruit instead of fresh? Yes! Thaw frozen mango and strawberries completely, then blend and strain. You may need to cook the puree briefly to reduce excess moisture for the best texture.
How long do these cupcakes stay fresh? Store frosted cupcakes in an airtight container in the refrigerator for up to three days. The fruit keeps them moist but also means they’re best enjoyed relatively fresh.
Can I make these cupcakes without food coloring? Absolutely! The natural fruit purees will give you pale orange and pink tones. They won’t be as vibrant, but they’ll still taste amazing and look beautiful.
Final Thoughts on Mango Strawberry Sunset Cupcakes
These Mango Strawberry Sunset Cupcakes are pure happiness in cupcake form. The combination of tropical mango and sweet strawberry creates a flavor profile that’s refreshing, exciting, and utterly delicious. Perfect for summer parties, birthday celebrations, or whenever you need a taste of sunshine, these cupcakes prove that homemade treats can be both stunning and scrumptious.
Mango Strawberry Sunset Cupcakes
Equipment
- muffin tins
- cupcake liners
- mixing bowls
- electric mixer
- piping bag with star tip
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 0.5 cup mango puree
- 0.5 cup strawberry puree
- 0.5 cup whole milk
- 1 cup unsalted butter, softened (for frosting)
- 3.5 cups powdered sugar
- 0.25 cup mango puree (for frosting)
- 0.25 cup strawberry puree (for frosting)
- 2 tbsp heavy cream
- 1 drop orange gel food coloring
- 1 drop pink gel food coloring
Instructions
- 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.