Name: Mango Strawberry Sunset Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 cups All-Purpose Flour (Measure carefully; can substitute with cake flour or gluten-free blend.); 1.5 tsp Baking Powder (Provides rise; can substitute with baking soda in smaller amount.); 0.25 tsp Salt (Enhances sweetness and balances flavors.); 0.5 cups Unsalted Butter (softened) (For best flavor and texture; can substitute with coconut oil or plant-based butter.); 1 cup Granulated Sugar (Can substitute brown sugar for deeper flavor.); 2 pieces Large Eggs (Room temperature preferred for better emulsion.); 1 tsp Vanilla Extract (Can experiment with almond extract or a hint of lemon.); 0.5 cups Milk (Any type works; buttermilk adds tang.); 0.25 cups Mango Purée (fresh or canned) (Gives a unique flavor.); 0.25 cups Strawberry Jam (for filling) (Adds fruity flavor; homemade preferred.); 1 cup Unsalted Butter (for frosting, softened) (Key for flavor control.); 3 cups Powdered Sugar (Makes frosting thick and sweet.); 2 tbsp Heavy Cream (or milk) (Can substitute with coconut cream or almond milk.); 1 tsp Vanilla Extract (for frosting) (Enhances frosting flavor.); 2 tbsp Mango Purée (for frosting) (Adds mango flavor.); 2 tbsp Strawberry Purée (for frosting) (For an extra fruity twist.)

Hey there, fellow home cooks! If you’re searching for a treat that’s both stunning and scrumptious, then you’ve landed in the right place. These Mango Strawberry Sunset Cupcakes come together in about 30 minutes and feature a delightful swirl of tropical mango and sweet strawberry in every bite. Honestly, they are like sunshine in cupcake form!

Whether you’re whipping these up for a family gathering, a bake sale, or just because it’s Tuesday, your family will love these colorful beauties. Plus, you can really switch up the flavors based on what you have on hand, perfect for mixing and matching with your favorite fruits or even cleaning out the fridge!

Ingredient Breakdown for Mango Strawberry Sunset Cupcakes

1 ½ cups All-Purpose Flour
1 ½ tsp Baking Powder
¼ tsp Salt
½ cup Unsalted Butter (softened)
1 cup Granulated Sugar
2 Large Eggs
1 tsp Vanilla Extract
½ cup Milk
¼ cup Mango Purée (fresh or canned)
¼ cup Strawberry Jam (for filling)
1 cup Unsalted Butter (for frosting, softened)
3 cups Powdered Sugar
2 tbsp Heavy Cream (or milk)
1 tsp Vanilla Extract (for frosting)
2 tbsp Mango Purée (for frosting)
2 tbsp Strawberry Purée (for frosting)

Let’s Get Cooking!

Preheat and Prep!

First things first! Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. The smell of cupcakes baking is one of my favorite parts of baking, just wait until you get that whiff!

Whisk It Up

In a medium bowl, whisk together your flour, baking powder, and salt. This ensures that all those dry ingredients are evenly distributed.

Creaming Time

In another bowl, cream together the butter and granulated sugar until it’s light and fluffy (about 3-4 minutes with an electric mixer). Seriously, this step is key to getting that airy texture we all crave!

Mix It

Beat in the eggs one at a time until fully incorporated. They add that lovely structure to your cupcakes. Add in the vanilla extract, milk, and the mango purée and mix until smooth.

Bring It All Together

Gradually add the dry ingredients to the wet mixture, stirring just until combined. You don’t want to overmix, just gently fold it together until you see no more flour streaks.

Bake Those Babies

Now, fill your cupcake liners about ¾ full. I like using an ice cream scoop for this! Pop those in the oven and bake for about 18-20 minutes, or until golden brown and a toothpick comes out clean! Don’t forget to let them cool completely before moving on!

Filling Magic

Once cooled, carefully use a piping bag or a small knife to fill the center of each cupcake with the strawberry jam. Trust me; this is where the magic happens!

Frosting Whirl

In a large bowl, beat the softened butter until creamy and then gradually add in the powdered sugar. Once it’s all mixed and fluffy, add in the vanilla extract and heavy cream until smooth. Divide your frosting into three bowls: one plain, one with mango purée, and one with strawberry purée.

A Sunset Swirl!

Now, to create that stunning “sunset swirl” effect, you’ll want to use a piping bag. Add each color of frosting side by side in the bag and pipe onto your cupcakes in beautiful swirls. No pressure, let your creativity shine here!

Final Touches

For an optional garnish, you can top each cupcake with a slice of fresh mango or strawberry. Just adorable!

Why I Love This Recipe

You guys, this is my go-to recipe for when I want to impress without too much fuss. Honestly, making these cupcakes brings back warm fuzzy memories, it’s like a family tradition! You can play with flavors depending on the season or what’s in your kitchen. And the best part is? These cupcakes are just so bright and cheery, they put a smile on everyone’s face!

If you loved these Mango Strawberry Sunset Cupcakes, be sure to check out my Honey Peach Cream Cheese Cupcakes, my Bakery-Soft Vanilla Cupcakes, or my Copycat Magnolia Bakery Cupcakes!

Why This Recipe Works

Crowd-Pleaser

These cupcakes are jam-packed with flavor and color, perfect for birthdays, bake sales, or just because it’s a Wednesday! Seriously, I can’t emphasize how much kids and adults alike go crazy over these.

Customizable

Switching up the fruits or jams is super easy! You can use whatever you have on hand, like blueberry jam with lemon zest or peach puree instead of mango! Get creative, and make it your own!

Comfort Food

Loaded with tons of flavor, these cupcakes are the ultimate comfort food that bring people together. Imagine sitting around the table, cupcakes in hand, laughter filling up the room. That’s what it’s all about.

Serving and Storage Tips

What to Serve With This

These cupcakes are delightful on their own, but pair them with a scoop of vanilla ice cream or fresh whipped cream for an extra special treat!

How Long They Keep

Store in an airtight container at room temperature for about 3 days. But here’s the catch, good luck keeping them around that long before they’re gobbled up!

Reheating Instructions

If they’re around for too long and you want to enjoy them warm, pop them in the microwave for 10-15 seconds. They’ll be slightly warm and gooey, just heavenly!

Freezer Friendly

Yes! These cupcakes freeze well! Just wrap them tightly with plastic wrap and then aluminum foil, and they’ll keep for about 3 months. Thaw on the counter when you’re ready to serve.

With these Mango Strawberry Sunset Cupcakes, you’re sure to create a sunny dessert that brings joy to your family. Enjoy baking, and don’t forget to share the love! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!