These Mango Strawberry Sunset Cupcakes pair bright, ripe fruit with a soft, buttery crumb and a smooth frosting. The mango adds tropical sweetness and a silky texture, while fresh strawberries give bursts of tartness and color. They smell warm and fruity as they bake, and their golden tops with a pink swirl of fruit make them look like a little sunset on a plate.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 18–20 minutes
- Total Time: 33–35 minutes
- Servings: 12 cupcakes
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 cupcake; yields 12):
- Calories per serving: 250–260 kcal
- Protein: 3 g
- Carbohydrates: 34–36 g
- Fat: 10–11 g
- Fiber: 0.7–1 g
- Sugar: 22–24 g
- Sodium: 160–180 mg
(Values are estimates based on the ingredients listed. Using a lighter frosting or low-fat milk will reduce calories.)
Why Make This Mango Strawberry Sunset Cupcakes
These cupcakes are bright, simple, and fun. They bring summer fruit to an easy batter that bakes quickly. The mango gives a silky, tropical flavor and keeps the cake moist. Fresh strawberries add flecks of color and a sweet-tart contrast. They are perfect for picnics, birthday plates, or a cheerful weeknight dessert. They look impressive but bake without fuss.
How to Make Mango Strawberry Sunset Cupcakes
Follow a few clear steps: prepare your pan and ingredients, mix wet and dry parts separately, fold in fruit gently, bake until just set, cool and frost. Use ripe mango for the best flavor. Chill the frosting slightly if your kitchen is warm so it spreads smoothly.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup mashed ripe mango
- 1/2 cup chopped fresh strawberries
- 1/2 cup frosting (vanilla or cream cheese)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with liners. Measure and have your ingredients at room temperature (butter, eggs, milk). Mash the ripe mango until smooth and chop the strawberries into small pieces so they distribute evenly in the batter.
Step 2: Mixing
In a bowl, cream together the softened butter and sugar until light and fluffy, about 2–3 minutes with a hand mixer. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract until combined.
Step 3: Combining Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Do not overmix to keep the cupcakes tender.
Step 4: Adding Fruit and Portioning
Fold in the mashed mango and chopped strawberries gently so the fruit is distributed without crushing it. Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
Step 5: Baking
Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs. Rotate the pan once halfway through baking if your oven has hot spots.
Step 6: Cooling
Remove the cupcakes from the oven and let them sit in the pan for 3–5 minutes. Transfer them to a wire rack to cool completely. Cooling fully prevents the frosting from melting.
Step 7: Frosting and Garnishing
Once cooled, frost the cupcakes with about 1/2 cup total frosting (divide as you like). Use vanilla or cream cheese frosting for a tangy balance. Optional: Garnish each cupcake with a small slice of strawberry or a tiny mango cube for a pretty finish.
How to Serve Mango Strawberry Sunset Cupcakes
Serve at room temperature for the best texture and flavor. These cupcakes pair nicely with tea, a light coffee, or a chilled citrus drink. For a party, arrange them on a tiered stand with extra fruit slices for color. They also work well as a sweet treat after a barbecue or as a cheerful picnic dessert.
How to Store Mango Strawberry Sunset Cupcakes
- At room temperature: Store in an airtight container for up to 1 day if not using cream cheese frosting.
- In the refrigerator: Store in an airtight container for 3–4 days. Cream cheese frosting requires refrigeration.
- Freezing: Freeze unfrosted cupcakes sealed in a freezer bag or container for up to 2 months. Thaw overnight in the fridge, then bring to room temperature and frost before serving.
Always keep cupcakes covered to prevent drying or absorbing other fridge odors.
Expert Tips for Perfect Mango Strawberry Sunset Cupcakes
- Use ripe mango: A ripe mango mashes smoothly and adds the best flavor and moisture.
- Drain excess juice: If your mango or strawberries are very juicy, drain a bit of liquid to avoid thinning the batter.
- Room-temperature ingredients mix better: They create a smooth batter and help the cupcakes rise evenly.
- Don’t overmix: Fold until just combined to keep cupcakes tender and light.
- Check doneness early: Ovens vary; start checking at 17 minutes to avoid overbaking.
- Frosting texture: If frosting is too soft, chill it 10–15 minutes. If too stiff, soften with a teaspoon of milk.
- Add texture: Fold in a tablespoon of chopped nuts or shredded coconut for crunch, if desired.
Delicious Variations
- Tropical Sunset: Add 1/4 cup shredded coconut to the batter and swap vanilla frosting for coconut buttercream.
- Strawberry Swirl: Puree half the strawberries and swirl a spoonful into each frosted cupcake for pink ribbons.
- Mango Lime: Add 1 teaspoon lime zest to the batter and to the frosting for a bright citrus note.
- Mini Cupcakes: Make mini cupcakes for bite-size treats; reduce bake time to 10–12 minutes.
- Light Option: Replace half the butter with unsweetened applesauce and use a lighter frosting to reduce fat and calories.
Frequently Asked Questions
Q: Can I use frozen mango or strawberries?
A: Yes. Thaw and drain frozen fruit well before using. Pat strawberries dry to avoid excess moisture in the batter.
Q: How ripe should the mango be?
A: Use mango that yields slightly to pressure and smells sweet. Overripe mango can be very juicy; drain a little if needed.
Q: Can I make the batter ahead of time?
A: You can mix the dry and wet ingredients separately and combine them just before baking. For best rise, bake shortly after combining. You can also refrigerate unfrosted baked cupcakes up to 24 hours.
Q: Can I substitute the frosting?
A: Yes. Vanilla buttercream, cream cheese frosting, or a light whipped cream topping all work. Remember whipped cream needs refrigeration and won’t keep as long.
Q: Why are my cupcakes dense?
A: Common causes: overmixing the batter, expired baking powder, too little leavening, or too-heavy add-ins. Mix until just combined and check your baking powder freshness.
Q: How do I keep fruit from sinking?
A: Toss chopped fruit lightly in a teaspoon of flour before folding into batter. Use small pieces so they stay suspended.
Q: Can I halve or double this recipe?
A: Yes. Halve for 6 cupcakes or double for 24. Adjust bake times slightly if using different pans.
Conclusion
These Mango Strawberry Sunset Cupcakes are an easy way to bring fruity color and bright flavor to any gathering. They bake quickly, smell amazing, and look like a little sundown on a plate. If you want a drink idea to match the mood of these sunny cupcakes, try a refreshing layered berry cocktail for a party—this Berry Sunset cocktail can inspire a perfect pairing. Give these cupcakes a try—you’ll enjoy the soft texture, sweet mango, and fresh strawberry pops in every bite.
Print
Mango Strawberry Sunset Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Mango Strawberry Sunset Cupcakes pair bright, ripe fruit with a soft, buttery crumb and a smooth frosting, creating a delightful summer treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup mashed ripe mango
- 1/2 cup chopped fresh strawberries
- 1/2 cup frosting (vanilla or cream cheese)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with liners.
- Cream together the softened butter and sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract until combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed or folding with a spatula until just combined.
- Fold in the mashed mango and chopped strawberries gently. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick comes out clean. Rotate the pan halfway through baking.
- Remove from the oven and let cool in the pan for 3–5 minutes. Transfer to a wire rack to cool completely.
- Frost the cooled cupcakes with about 1/2 cup total frosting. Garnish if desired.
Notes
Use ripe mango for the best flavor. Chill frosting slightly in warm kitchens for easy spreading.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 255
- Sugar: 23g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
