Mango Strawberry Sunset Cupcakes Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Mango Strawberry Sunset Cupcakes feature tender mango-infused vanilla cupcakes filled with strawberry jam and crowned with vibrant sunset-swirled buttercream that gradients from mango yellow to strawberry pink for Instagram-worthy tropical celebration. Ready in 45 minutes plus cooling, they serve 18 with perfect dome and fruit-forward freshness.

Why This Recipe Works

Mango puree tenderizes crumb naturally without gumminess. Strawberry jam filling stays stable under frosting weight. Dual buttercreams pipe smoothly through separate bags into single tip for perfect ombre swirl. Cake flour creates velvety texture. Simple syrup soak keeps tropical moistness. Stabilized filling prevents sinkage.

Ingredients & Prep

Cupcakes:

• 1½ cups cake flour
• 1 cup granulated sugar
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 eggs
• ½ cup mango puree
• ½ cup milk
• 1 tsp vanilla

Filling:

• ½ cup strawberry jam

Mango Frosting:

• ½ cup butter
• 2 cups powdered sugar
• 2 tbsp mango puree
• Yellow gel color

Strawberry Frosting:

• ½ cup butter
• 2 cups powdered sugar
• 2 tbsp strawberry puree
• Pink gel color

Step-by-Step Instructions

1. Preheat 350°F. Line 18 muffin cups.
2. Whisk dry ingredients; beat butter + sugar fluffy.
3. Add eggs, mango puree, milk, vanilla; mix just combined.
4. Fill liners ⅔ full; bake 18-22 minutes springy. Cool completely.
5. Core centers; fill strawberry jam.
6. Divide buttercream: color half yellow mango, half pink strawberry.
7. Pipe alternating dollops using two bags into one star tip for sunset swirl.

Flavor Variations

Storage Tips

Room temp airtight 2 days; fridge 5 days.

FAQs

Domes flat?
Hot oven start; rotate halfway.

Frosting melts?
Chill cupcakes; pipe chilled buttercream.

Filling sinks?
Smaller cores; crumb coat first.

Conclusion

Mango Strawberry Sunset Cupcakes tropical-hugs celebration swirly perfection.

Mango Strawberry Sunset Cupcakes Recipe

Print Recipe

Mango Strawberry Sunset Cupcakes feature tender vanilla cupcakes infused with fresh mango puree, filled with strawberry jam, and crowned with stunning sunset-swirl buttercream blending mango yellow and strawberry pink. Perfect tropical celebration dessert with vibrant colors and flavors.

• Author: ssam
• Prep Time: 25 mins
• Cook Time: 20 mins
• Total Time: 45 mins
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Cupcakes:
• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup mango puree
• ½ cup milk
• Filling:
• ½ cup strawberry jam or preserves
• Sunset Frosting:
• 1 cup unsalted butter (room temperature)
• 3 cups powdered sugar
• 2 tbsp mango puree
• 2 tbsp strawberry puree
• 1 tsp vanilla extract
• Pinch salt
• Yellow and pink gel food coloring

Instructions

• 1. Preheat oven to 350°F. Line 12-cup muffin tin with paper liners.
• 2. Whisk flour, baking powder, and salt. Set aside.
• 3. Beat butter and sugar 2 minutes until light. Add eggs one at a time, then vanilla. Beat in mango puree.
• 4. Add dry ingredients in 3 additions alternating with milk, beginning and ending with dry. Mix just until combined.
• 5. Divide batter among liners. Bake 18-22 minutes until toothpick clean. Cool completely.
• 6. Core center of each cupcake with apple corer or knife. Fill with 1 tsp strawberry jam per cupcake. Replace tops.
• 7. Frosting: Beat butter until creamy. Gradually add powdered sugar until fluffy. Divide in half. Color one half yellow with mango puree, other pink with strawberry puree. Pipe alternating colors using large round tip for sunset swirl effect.

Notes

• Fresh or frozen mango pureed smooth gives best flavor and color.
• Strawberry jam shouldn’t be chunky to pipe smoothly.
• Gel colors give vibrant sunset shades; liquid colors work but more muted.
• Make ahead: Unfrosted cupcakes freeze 1 month. Frost day of serving.
• Store frosted in fridge up to 3 days; bring to room temp before serving.

Nutrition

• Serving Size: 1 cupcake
• Calories: 420
• Sugar: 42g
• Sodium: 180mg
• Fat: 19g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 85mg

Keywords: mango strawberry cupcakes, sunset cupcakes, tropical cupcakes, fruit cupcakes