Go Back
–+ servings

Mango Strawberry Sunset Cupcakes to Brighten Your Day

Delight in these vibrant Mango Strawberry Sunset Cupcakes, a perfect fusion of tropical flavors sure to impress dessert lovers.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups all-purpose flour Provides the perfect base for a light and fluffy texture.
  • 1 cup granulated sugar Sweetens the batter and enhances the fruity flavors.
  • 2 tsp baking powder Helps the cupcakes rise to that perfect height.
  • 1/2 tsp salt Balances sweetness, allowing the mango and strawberry to shine.
  • 3 large eggs Offers structure and moisture, making each bite delightful.
  • 1/2 cup unsalted butter Adds richness and a buttery flavor to the cupcakes.
  • 1 cup milk Keeps the batter moist; feel free to substitute with almond or oat milk for a dairy-free version.
  • 1/2 cup mango puree Infuses an irresistible tropical taste into the cupcakes.
  • 1/2 cup strawberry puree Adds a burst of sweet and tangy flavor alongside the mango.
For the Frosting
  • 8 oz cream cheese Provides a creamy, tangy base that complements the fruity cupcakes perfectly.
  • 2 cups powdered sugar Sweetens the frosting while making it light and fluffy.
  • 1 tsp vanilla extract Enhances the overall flavor profile, adding warmth to the frosting.
  • 1/2 cup fresh strawberries Chopped finely to fold into the frosting, adding bits of freshness and color.

Equipment

  • Muffin tin
  • Mixing bowls
  • hand mixer
  • piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with colorful cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt until evenly combined.
  3. Cream together softened butter and sugar with a hand mixer for 3 to 5 minutes until light and fluffy.
  4. Beat in the eggs and vanilla extract, then mix in milk and mango purée until well combined.
  5. Gradually mix dry ingredients into the wet mixture, stirring until no streaks of flour remain.
  6. Fill cupcake liners about three-quarters full with batter, then bake for 18-20 minutes or until a toothpick comes out clean.
  7. Cool the cupcakes on a wire rack for about 10 minutes before removing from the tin.
  8. Once cooled, create a small hole in the center of each cupcake and fill with strawberry jam.
  9. Beat together cream cheese and powdered sugar until smooth, then add vanilla and heavy cream until spreadable.
  10. Divide frosting into two bowls, tint one with mango purée and the other with strawberry purée.
  11. Using a piping bag, swirl the yellow and pink frostings together on each cupcake and optionally garnish with fresh fruit.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 40mgIron: 0.5mg

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. They can also be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!