Mango Strawberry Sunset Cupcakes are like a little bite of summer sunshine wrapped up in a sweet treat. These cupcakes mix juicy mango and fresh strawberry pieces into a soft, fluffy cake that’s bright and full of fruity flavor. The colors remind me of a warm sunset, with shades of orange and pink making each cupcake look almost too pretty to eat.
I love how these cupcakes feel light and fresh, not too heavy or sugary. Adding the real fruit bits gives them a nice texture and a natural sweetness that feels just right. Whenever I make these, I like to imagine sharing them at a picnic or a backyard party where everyone can enjoy the cheerful colors and tasty burst of flavors.
My favorite way to serve these cupcakes is chilled, straight from the fridge, especially on a sunny day. The cool fruitiness somehow makes them even better, almost like a frozen treat. If you want a simple twist, a little dollop of whipped cream on top is perfect and keeps the focus on the fruity flavors inside. These cupcakes always bring a smile and a little sunshine to any table!
Key Ingredients & Substitutions
Fresh Mango & Strawberries: These fruits add juicy sweetness and a fresh burst of flavor. If fresh ones aren’t available, frozen (thawed and drained) or canned in juice (drained) can work. I find fresh fruits give the best texture though.
Butter: Unsalted butter keeps the flavor balanced. You can swap for margarine if needed, but butter gives the best crumb and richness.
Milk: Whole milk makes the cupcakes moist and tender. If you prefer, you can use any milk (dairy or plant-based) but skim may yield slightly less moist results.
Gel Food Coloring: Gel is ideal for vibrant colors without thinning the frosting. If you don’t have gel, liquid food coloring works but add very little to keep frosting thick.
How Do You Get That Smooth, Colorful Sunset Swirl Frosting?
The frosting swirl looks tricky but it’s all about layering the colors side by side inside your piping bag. Here’s how I do it:
- Use a wide piping bag and a star tip for great texture.
- Put stripes of each colored frosting next to each other on a plate or parchment paper.
- Carefully scoop all three colors into the bag in a row without mixing.
- Pipe in one smooth swirl from the edge to the center of the cupcake.
Take it slow to keep colors separate but close for the sunset effect. Also, chilling the frosting slightly before you pipe helps it hold its shape well.
Equipment You’ll Need
- Mixing bowls – I use these for whisking and combining ingredients easily.
- Electric mixer – helps cream the butter and sugar smoothly, saving time and effort.
- Measuring cups and spoons – ensure accurate ingredient portions for perfect cupcakes.
- Mini spatula or spoon – great for carefully folding in fruits without breaking them.
- Cupcake tin and liners – makes baking and serving easy and neat.
- Piping bag with star tip – helps create the beautiful sunset swirl frosting on top.
- Food coloring gels – vibrant colors make the frosting look bright and attractive.
Flavor Variations & Add-Ins
- Use frozen berries or peaches instead of mango and strawberries for different fruit flavors.
- Mix in coconut flakes or chopped nuts for extra texture and taste.
- Float a small piece of white chocolate or a raspberry in the center of each cupcake before baking for a surprise inside.
- Add a splash of lime or lemon juice to the fruits to enhance their brightness and add a little zing.
Mango Strawberry Sunset Cupcakes
Ingredients You’ll Need:
For the 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 whole milk
- 1 cup fresh strawberries, diced
- 1 cup fresh mango, diced
For the Sunset Swirl Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tbsp heavy cream (plus more if needed)
- 1 tsp vanilla extract
- Gel food coloring: red, orange, and yellow
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 20 minutes to bake, and around 30 minutes to prepare the frosting and decorate. You’ll want to allow cupcakes to cool fully before frosting. Overall, plan about 1 hour from start to finish.
Step-by-Step Instructions:
1. Preparing the Cupcakes:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Gradually add the flour mixture in thirds, alternating with the milk, starting and ending with the flour. Mix until just combined. Finally, gently fold in the diced strawberries and mango.
2. Baking and Cooling:
Fill each cupcake liner about two-thirds full with the batter. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
3. Making and Piping the Sunset Swirl Frosting:
Beat the softened butter on medium speed until creamy. Gradually add the powdered sugar, mixing well after each addition. Add the heavy cream and vanilla extract, beating until light and fluffy. If the frosting feels too stiff, add a little more cream. Divide the frosting into three bowls, tint one red, one orange, and one yellow with gel food coloring. Using a wide piping bag fitted with a star tip, place stripes of each colored frosting side-by-side inside the bag. Pipe a tall swirl of frosting onto each cooled cupcake to create a bright sunset gradient effect.
4. Serving and Storing:
Serve your cupcakes immediately or refrigerate them until ready to enjoy. If chilled, bring them back to room temperature before serving for the best texture and flavor.
Can I Use Frozen Fruit Instead of Fresh Mango and Strawberries?
Yes! Just thaw the frozen fruit fully and drain any excess liquid before folding into the batter to avoid sogginess.
How Should I Store Leftover Cupcakes?
Store them in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor.
Can I Make the Frosting Ahead of Time?
Absolutely! Make the frosting a day in advance and keep it refrigerated. Before piping, let it soften at room temperature and re-whip if needed.
What Can I Use If I Don’t Have Gel Food Coloring?
You can use liquid food coloring, but add it sparingly to keep the frosting from becoming too runny. Adjust powdered sugar or cream as needed to maintain the right consistency.
