Summer evenings are meant for bright flavors and colorful treats. These Mango Strawberry Cupcakes bring that golden sunset right to your kitchen. You will love the fresh, fruity taste in every bite.
They are the perfect way to celebrate a warm day. Your family will adore the hidden strawberry surprise inside. Let’s get baking and create something beautiful together.
Why You’ll Love This Recipe
These Mango Strawberry Cupcakes are a total winner for busy families. The fresh mango puree keeps the cake incredibly moist and tender. It is a simple way to add natural sweetness.
The two-tone frosting looks professional but is very easy to do. It is a kid-approved dessert that feels extra special. You can whip these up for any summer gathering or birthday.
Simple Cooking Steps
Making these cupcakes is a fun and straightforward process. We start with a basic batter infused with tropical mango. The shortcut strawberry filling uses jam to save you time.
Even if you are a beginner, the frosting technique is doable. You just put two colors in one bag. It creates a stunning sunset effect with very little effort.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Use fresh, ripe fruit for the best flavor results.
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 2 large eggs
- 0.5 tsp vanilla extract
- 0.33 cup fresh mango puree
- 0.25 cup whole milk
- 0.25 cup strawberry jam or thick puree (for filling)
- 1 cup unsalted butter (for frosting)
- 3 cups powdered sugar
- 1 tbsp mango puree (for frosting)
- 1 tbsp strawberry puree (for frosting)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Whisk together flour, baking powder, and salt in a medium bowl until homogeneous.
- In a separate vessel, cream 0.5 cup softened butter and granulated sugar at medium speed until light and aerated.
- Add eggs individually to the creamed mixture, followed by the vanilla extract, ensuring full emulsification.
- Alternately incorporate the dry ingredients with the mango puree and milk, beginning and ending with the flour mixture.
- Dispense batter into the muffin liners and bake for 18-20 minutes until an inserted probe returns clean.
- Transfer cupcakes to a wire rack and allow to reach room temperature before coring the center of each unit.
- Deposit 1 teaspoon of strawberry jam or puree into the core of each cooled cupcake.
- Prepare the frosting by beating 1 cup butter with powdered sugar; bifurcate the batch into two separate bowls.
- Integrate mango puree into the first frosting batch and strawberry puree into the second to create yellow and pink hues.
- Align both frosting colors side-by-side within a single piping bag fitted with a decorative star tip.
- Apply a spiral piping motion to the top of each cupcake to achieve a multi-tone sunset aesthetic.
Best Ways to Enjoy It
Serve these beautiful cakes on a simple white platter. The colors will really pop and wow your guests. They are wonderful for a summer garden party or picnic.
Pair them with a cold glass of milk or lemonade. Sit back, relax, and enjoy the fresh fruit flavors. These will be the star of your next family gathering.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh and tasty for up to three days. For the best flavor, let them sit out for 15 minutes before eating.
You can also bake the cupcakes ahead of time. Just wait to fill and frost them until you are ready. This makes party prep much easier for busy hosts.
Tips for Best Results
- Use very ripe mangoes to get the brightest yellow color.
- Don’t skip sifting your powdered sugar for a smooth frosting.
- Avoid overmixing the batter to keep the cupcakes light and fluffy.
- Use a small spoon or apple corer to remove the centers easily.
- For a summer BBQ, keep these in a cool spot until serving.
- If your frosting is too soft, chill it for ten minutes.
- Double the batch for a large birthday party or school event.
Ways to Switch It Up
- Swap mango for peach puree for a different summer vibe.
- Use a gluten-free 1:1 flour blend to make these allergy-friendly.
- Replace the jam center with a single fresh whole strawberry.
Common Questions
Can I use frozen fruit for the puree?
Yes, you can certainly use frozen mango or strawberries. Just make sure to thaw them completely first. Drain any excess liquid before blending them into a smooth puree.
How do I get the two colors in the bag?
Spoon the yellow frosting down one side of the bag. Then, spoon the pink frosting down the other side. When you squeeze, both colors will come out together beautifully.
I hope these Mango Strawberry Cupcakes bring a little sunshine to your table. They are so fun to make and even better to share with loved ones. Happy baking!
— Lidia
Mango Strawberry Sunset Cupcakes
Ingredients
- 1.5 cups all -purpose flour
- 1 tsp baking powder
- 0.25 tsp sal t
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 2 large egg s
- 0.5 tsp vanilla extract
- 0.33 cup fresh mango puree
- 0.25 cup whole milk
- 0.25 cup strawberry jam or thick puree (for filling)
- 1 cup unsalted butter (for frosting)
- 3 cups powdered sugar
- 1 tbsp mango puree (for frosting)
- 1 tbsp strawberry puree (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Whisk together flour, baking powder, and salt in a medium bowl until homogeneous.
- In a separate vessel, cream 0.5 cup softened butter and granulated sugar at medium speed until light and aerated.
- Add eggs individually to the creamed mixture, followed by the vanilla extract, ensuring full emulsification.
- Alternately incorporate the dry ingredients with the mango puree and milk, beginning and ending with the flour mixture.
- Dispense batter into the muffin liners and bake for 18-20 minutes until an inserted probe returns clean.
- Transfer cupcakes to a wire rack and allow to reach room temperature before coring the center of each unit.
- Deposit 1 teaspoon of strawberry jam or puree into the core of each cooled cupcake.
- Prepare the frosting by beating 1 cup butter with powdered sugar; bifurcate the batch into two separate bowls.
- Integrate mango puree into the first frosting batch and strawberry puree into the second to create yellow and pink hues.
- Align both frosting colors side-by-side within a single piping bag fitted with a decorative star tip.
- Apply a spiral piping motion to the top of each cupcake to achieve a multi-tone sunset aesthetic.
