Mango Strawberry Sunset Cupcakes are a beautiful and tasty treat for any occasion! These cupcakes are not only colorful but also bursting with fresh flavors of mango and strawberry. They’re perfect for birthdays, family gatherings, or just a cozy afternoon snack. Plus, they’re easy to make, so they’re great for beginner bakers and little helpers in the kitchen.

Why You Will Love This Dessert

These delightful cupcakes bring a sunny vibe to your table with minimal effort. They are sweet, soft, and filled with a yummy strawberry jam surprise. The creamy frosting swirls are both fun to make and look stunning. Your family will love these simple, everyday ingredients, making it a recipe that fits right into your busy lifestyle.

How to Make Cupcakes

Making these cupcakes is pleasantly simple. You’ll start by mixing your dry ingredients, then combine them with the wet ingredients for a smooth batter. Once baked, simply fill them with jam and swirl on that lovely frosting. It’s a great way to spend some quality time with your kids while creating something delicious.

What You Need

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)

Directions

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, baking powder, and salt.
In another bowl, cream the softened butter and sugar together until light and fluffy.
Beat in the eggs and vanilla. Next, mix in the milk and mango purée.
Gradually add the dry ingredients, stirring until just combined.
Fill each cupcake liner about ¾ full with the batter and bake for 18–20 minutes, until they are golden and set. Let them cool completely.
Once cooled, use a piping bag or a small knife to fill each cupcake center with strawberry jam.
Beat the butter until creamy and gradually add the powdered sugar.
Mix in vanilla and heavy cream until smooth and fluffy.
Divide the frosting into three bowls: one plain, one with mango purée, and one with strawberry purée.
Place each color side-by-side in a piping bag to create a “sunset swirl” effect.
Pipe the frosting onto your cupcakes in lovely swirls.
Optional: Garnish with a small slice of strawberry or mango for that extra touch!

How to Serve Cupcakes

These Mango Strawberry Sunset Cupcakes are best enjoyed fresh out of the oven or at room temperature. They can be served at birthday parties, picnics, or just on a cozy family night. Pair them with a scoop of vanilla ice cream or a fresh fruit salad for a delightful dessert experience.

How to Store Cupcakes

Store any leftover cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, place them in the fridge for a week, or freeze them for up to three months. Just make sure to thaw them in the fridge overnight before enjoying!

Recipe Tips

Baking Time: Keep an eye on the cupcakes while they bake, as oven temperatures may vary.
Cooling: Let the cupcakes cool completely to ensure the jam doesn’t melt when filling.
Frosting Texture: If the frosting is too thick, add a little more cream or milk to reach your desired consistency.
Color Swirl: For the best swirl effect, use a large star tip when piping.
Make-ahead: You can make the batter a day in advance and store it in the fridge before baking.

Variations & Swaps

Tropical Twist: Try adding coconut flakes to the batter for a tropical flavor.
Berry Bliss: Substitute strawberry jam with raspberry or blueberry jam for a different berry twist.
Gluten-Free: Use a gluten-free all-purpose flour blend to make these cupcakes gluten-free.

FAQs

Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes one day in advance. Just store them in an airtight container once they are cooled, and frost them closer to serving time for the best texture.

Can I freeze these cupcakes?
Absolutely! Freeze them before frosting. Place the cooled cupcakes in an airtight container. They can be frozen for up to three months. Just thaw them in the fridge before decorating.

What if I don’t have mango purée?
You can use another fruit purée, such as peach or banana, as a substitute. Just consider the flavor profile and choose one that will pair nicely with strawberry.

How should I reheat the cupcakes?
If you want to enjoy them warm, you can pop them in the microwave for about 10-15 seconds. Just make sure not to overheat them!

What’s the best way for kids to help with this recipe?
Kids can help measure ingredients, mix the batter, and decorate the cupcakes. It’s a fun way to engage them in the cooking process!