Go Back
Mango Strawberry Sunset Cupcakes Recipe

Mango Strawberry Sunset Cupcakes Recipe

This recipe creates incredibly moist mango-flavored cupcakes with a bright, juicy strawberry filling surprise in the center. The dessert is topped with a two-toned mango and strawberry frosting, creating a creamy swirl that mimics a summer sunset. It's a taste of paradise perfect for any summer party or special occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup ripe mango puree
  • ½ cup Greek yogurt, room temperature
  • ¼ cup mango juice or milk
  • 1 cup fresh or frozen strawberries, finely chopped
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 3 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • 2 tbsp mango puree
  • 2 tbsp strawberry puree
  • Orange, pink, or yellow gel food coloring (optional)

Equipment

  • 12-cup muffin tin
  • Cupcake liners
  • Medium bowl
  • Large bowl
  • electric mixer
  • Wire rack
  • Small saucepan
  • Apple corer or small knife
  • Plastic wrap
  • Piping bag with large star tip

Method
 

Instructions
  1. Prep Your Station: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
  3. Cream Butter Base: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light, pale, and fluffy. This usually takes about 3-4 minutes. Scrape down the sides of the bowl as needed.
  4. Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  5. Add Fruit Magic: Mix in the mango puree and Greek yogurt until just combined. Be careful not to overmix here.
  6. Combine Wet & Dry: Add the dry ingredients to the wet ingredients in three batches, alternating with the mango juice (or milk). Start and end with the dry ingredients. Mix until just combined—a few small lumps are perfectly fine.
  7. Fill Cupcake Tins: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  8. Make Strawberry Filling: While the cupcakes cool, combine the chopped strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the strawberries have broken down and the mixture has thickened into a jam-like consistency (about 10-15 minutes). Let it cool completely.
  9. Fill the Cupcakes: Once the cupcakes are cool, use an apple corer or a small knife to scoop out the center of each one. Spoon the cooled strawberry filling into the holes.
  10. Prepare Sunset Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined, then increase the speed and beat for 3-4 minutes until smooth. Add the heavy cream and vanilla and beat for another minute.
  11. Create Color Swirls: Divide the frosting into two bowls. Stir the 2 tbsp of mango puree into one bowl (add a drop of yellow or orange gel color if you want a more vibrant hue). Stir the 2 tbsp of strawberry puree into the other bowl (add a drop of pink or red gel color if desired).
  12. Pipe Sunset Swirls: Lay a piece of plastic wrap on your counter. Spread the mango frosting in a rectangle on one half of the plastic wrap, and the strawberry frosting on the other half, right next to it. Carefully roll the plastic wrap into a log. Snip off one end of the log and place it into a piping bag fitted with a large star tip. Pipe beautiful two-toned swirls onto each cupcake.

Notes

Ensure all dairy and eggs are at room temperature for a smooth batter. Overmixing after adding flour can lead to dense cupcakes; mix only until combined. For the two-tone frosting, use the plastic wrap method for a clean swirl. Substitutions: Sour cream or buttermilk for Greek yogurt; other tropical fruits like passion fruit or pineapple for mango; raspberry or cherry for the strawberry filling. For a dairy-free version, use plant-based butter, yogurt, and milk. Store finished cupcakes in an airtight container in the refrigerator for up to 3-4 days; bring to room temperature before serving. The cupcakes, filling, and frosting can all be made ahead of time.