Mango Strawberry Cupcakes – Colorful Summer Buttercream Dessert

There’s something magical about the way mango and strawberry come together—tropical, vibrant, and just the right amount of sweet. These mango strawberry sunset cupcakes capture that radiant, fruit-forward harmony in every bite. Inspired by the colors of a golden sunset, these cupcakes aren’t just beautiful—they’re bursting with juicy, fruity flavor that feels like a warm summer breeze.

The base is a soft mango cupcake with a light, buttery crumb, complemented by a swirl of strawberry and mango frosting that mimics a dreamy sunset sky. Every element is made with real fruit, delivering bold flavor without being overly sweet. Whether you’re baking for a birthday, brunch, or just a treat-yourself weekend, these cupcakes are as gorgeous as they are satisfying.

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Ingredients Overview

These mango strawberry sunset cupcakes use fresh ingredients to create both color and flavor naturally, without artificial dyes or flavorings.

Mango Purée: This brings a natural sweetness and soft texture to the cupcake base. Use ripe Ataulfo or Kent mangoes for the most flavor. If fresh mango isn’t available, canned mango pulp (unsweetened) works well.

Strawberries: Fresh strawberries are puréed and cooked down for the frosting, giving it a naturally tart and sweet balance. Frozen strawberries can also be used—just thaw and drain excess liquid.

All-Purpose Flour: Provides structure and a soft crumb. Sift before measuring to avoid dense cupcakes.

Butter: Adds richness and moisture. Use unsalted butter at room temperature for best creaming results. Can substitute with plant-based butter for dairy-free needs.

Eggs: Bind the batter and provide stability. Bring them to room temperature for even mixing.

Sugar: Granulated sugar sweetens the cupcakes while helping them rise and brown. For a less processed option, coconut sugar can be used, though it will darken the color.

Baking Powder & Baking Soda: Ensure a light rise and fluffy interior. Don’t skip these—they’re essential for proper lift.

Greek Yogurt: Keeps the cupcakes tender and moist. Adds a slight tang that balances the fruit. Sour cream is a suitable substitute.

Vanilla Extract: Rounds out the fruit flavors and gives a warm undertone.

Salt: A small amount enhances all the sweet, fruity flavors.

Powdered Sugar: Used in the frosting to create a smooth, pipeable consistency.

Heavy Cream: Helps create a light, whipped texture in the frosting. Can substitute with full-fat coconut cream for a dairy-free version.

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Step-by-Step Instructions

Step 1: Make the Mango Purée
Peel and dice 2 ripe mangoes. Blend until smooth. Measure out ¾ cup for the cupcake batter and set aside. If using canned mango pulp, no need to blend—just measure and use.

Step 2: Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

Step 3: Cream Butter and Sugar
In a large mixing bowl, beat ½ cup unsalted butter with ¾ cup sugar until light and fluffy, about 3–4 minutes. Scrape down the sides halfway through to ensure even mixing.

Step 4: Add Eggs and Mango
Beat in 2 eggs, one at a time, followed by 1 tsp vanilla extract. Stir in the mango purée until smooth.

Step 5: Mix Dry Ingredients
In a separate bowl, whisk together 1½ cups all-purpose flour, 1½ tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt.

Step 6: Combine Wet and Dry
Gradually add the dry ingredients to the wet, alternating with ½ cup Greek yogurt. Mix gently until just combined—don’t overmix or the cupcakes will be tough.

Step 7: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool Completely
Remove cupcakes from the pan and allow them to cool completely on a wire rack before frosting.

Step 9: Prepare Strawberry Frosting
Purée 1 cup fresh or thawed strawberries, then cook in a saucepan over medium heat until thickened and reduced by half, about 10–12 minutes. Let cool.

Step 10: Make Sunset Frosting
Beat 1 cup unsalted butter until creamy. Add 3 cups powdered sugar, 2 tbsp heavy cream, and 1 tsp vanilla. Divide into two bowls. Add cooled strawberry reduction to one bowl and 2–3 tbsp mango purée to the other. Mix each until smooth. Spoon each into one side of a piping bag to create a two-tone swirl.

Step 11: Frost and Decorate
Pipe the frosting onto the cooled cupcakes in a generous swirl. Garnish with a slice of strawberry or dried mango if desired.

Mistakes to Avoid:

• Don’t add too much fruit purée—it can make the batter too wet.

• Let the cooked strawberry reduction cool completely before mixing into frosting.

• Don’t overfill the cupcake liners—3/4 full is just right.

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Tips, Variations & Substitutions

Tips for Perfect Cupcakes

• Use room-temperature ingredients for smoother mixing.

• Always sift powdered sugar for lump-free frosting.

• Chill the frosting slightly if it becomes too soft to pipe.

Flavor Variations

• Add shredded coconut to the batter for tropical flair.

• Mix in orange zest for a citrus boost.

• Replace mango with pineapple purée for a tangy twist.

Substitutions

• Make dairy-free by using coconut yogurt and plant-based butter.

• Use whole wheat pastry flour for a slightly denser, more wholesome version.

• Add a splash of lime juice to the frosting for contrast.

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Serving Ideas & Occasions

Mango strawberry sunset cupcakes are made for celebration. Their stunning color and bold flavor make them ideal for birthdays, summer parties, bridal showers, and tropical-themed events.

Serve them chilled on a hot day for a refreshing treat, or slightly warmed with a scoop of vanilla bean ice cream for dessert.

Pair with fruity drinks like mango iced tea, strawberry lemonade, or sparkling rosé. For brunch, serve alongside fruit salad and light quiches for a balanced spread.

They also make beautiful edible gifts—box them up in clear containers to show off the sunset swirl.

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Nutritional & Health Notes

While these cupcakes are undeniably a treat, using real fruit purées makes them more nutrient-rich than artificially flavored alternatives. Mango offers vitamin C and fiber, while strawberries bring antioxidants and a fresh tartness that reduces the need for extra sugar.

Greek yogurt adds protein and moisture without relying on excess fat. With a few smart swaps—like coconut sugar or dairy-free alternatives—you can easily adjust them to fit your dietary goals.

That said, they’re still a classic cupcake in essence: sweet, satisfying, and best enjoyed in moderation.

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FAQs

1. Can I use frozen mango and strawberries?
Yes, frozen fruit works beautifully. Just thaw and drain any excess water before puréeing to prevent a watery batter or frosting.

2. How do I store these cupcakes?
Store them in an airtight container in the fridge for up to 3 days. Let them sit at room temperature for 15–20 minutes before serving for best flavor and texture.

3. Can I make the cupcakes in advance?
Yes, the cupcakes can be baked and frozen (unfrosted) for up to 1 month. Thaw overnight in the fridge and frost the day you serve them.

4. What’s the best way to get the sunset swirl in frosting?
Spoon mango frosting on one side of a piping bag and strawberry frosting on the other. When piped, they blend in a natural swirl that resembles a sunset. Use a large star tip for best results.

5. Can I turn this into a cake instead of cupcakes?
Absolutely. Pour the batter into a greased 8-inch round cake pan and bake for 30–35 minutes. Double the frosting for a layered effect.

6. How do I make these cupcakes gluten-free?
Use a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum or add ½ tsp separately for structure.

7. Why did my frosting separate or look runny?
Most likely, the fruit purée was too warm or too watery. Make sure the reductions are fully cooled and thick before mixing into the buttercream.

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