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A close-up of a moist mango cupcake, showing its tender and fluffy texture before frosting.

Mango Strawberry Sunset Cupcakes: A Taste of Summer

Capture the essence of summer with these Mango Strawberry Sunset Cupcakes! This recipe features a moist mango cupcake topped with a beautiful two-tone strawberry buttercream, creating a stunning and delicious tropical dessert perfect for any occasion.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Mango Cupcakes
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.75 cup mango puree
  • 0.5 cup milk
For the Strawberry Sunset Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 0.25 cup strawberry puree
  • 1 splash milk or cream as needed
  • 1 drop yellow and red food coloring optional

Equipment

  • 1 Muffin Tin
  • 1 Electric mixer
  • 1 Piping Bag with Star Tip

Method
 

For the Mango Cupcakes
  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the room temperature butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each. Stir in the vanilla extract.
  5. Beginning and ending with the dry ingredients, alternately add the flour mixture and the milk to the butter mixture, mixing on low speed until just combined.
  6. Gently fold in the mango puree. Do not overmix.
  7. Divide batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For the Strawberry Sunset Frosting
  1. In a large bowl, beat the softened butter with an electric mixer until creamy, about 2 minutes.
  2. Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase to high and beat until smooth and fluffy, about 3-4 minutes.
  3. Beat in the strawberry puree. Add a splash of milk or cream if necessary to achieve a smooth, pipeable consistency.
  4. To create the sunset effect, divide the frosting into two bowls. Tint one bowl with a drop of yellow and red food coloring to create an orange color. Leave the other bowl pink.
  5. Prepare a piping bag with a large star tip. Lay plastic wrap on a counter and spread the two frostings side-by-side. Roll into a log and place inside the piping bag. Pipe a swirl on each completely cooled cupcake.

Notes

Ensure cupcakes are completely cool before frosting to prevent melting.
For the best flavor, use high-quality, ripe mango and strawberry purees.
Store leftover cupcakes in an airtight container in the refrigerator for up to 4 days.