Mango Strawberry Cupcakes – Colorful Summer Buttercream Dessert
Bright and fruity, these mango strawberry sunset cupcakes feature a moist mango base and a vibrant two-tone strawberry and mango buttercream swirl. Perfect for any celebration or sunny day.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
Ingredients
For the Cupcakes:
2 ripe mangoes, puréed (or ¾ cup canned mango pulp)
½ cup unsalted butter, room temp
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup Greek yogurt
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
For the Frosting:
1 cup unsalted butter
3 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
1 cup strawberries (fresh or thawed), puréed and reduced
3 tbsp mango purée
Instructions
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Preheat oven to 350°F (175°C) and line a 12-cup muffin pan.
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Blend mango and set aside ¾ cup purée.
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Cream butter and sugar until fluffy. Add eggs, vanilla, and mango.
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In a separate bowl, whisk flour, baking powder, baking soda, and salt.
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Alternate adding dry ingredients and Greek yogurt to the wet mix.
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Divide batter evenly among cupcake liners.
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Bake 18–22 minutes until a toothpick comes out clean. Cool completely.
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Purée strawberries and reduce on stove until thick. Cool.
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Beat butter, then add powdered sugar, cream, and vanilla.
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Divide frosting and mix mango purée into one half, strawberry into the other.
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Pipe swirled frosting onto cooled cupcakes.
Notes
Store in fridge for up to 3 days. For dairy-free, use coconut yogurt and vegan butter.