It was always the small things with my mom – the way she’d hum while stirring a pot, the handwritten notes she’d leave in my lunchbox, and the absolute *magic* she created in the kitchen. Of all the things she baked, her cupcakes held a special place in my heart.
One particular summer, she started experimenting with tropical flavors, and that’s when these mango strawberry cupcakes were born. They were so vibrant, so bursting with sunshine, that they immediately became a family favorite. It’s funny how a simple dessert can evoke so many cherished memories.
I remember one time, my mom even let me help her bake a key lime pound cake recipe, which was such an honor at the time! The sweet, tangy aroma of lime still takes me back to that day. These cupcakes, though, are pure summer nostalgia.
And now, I’m so excited to share this recipe with you, hoping it brings a little bit of sunshine into your kitchen, too.
Why you’ll love this Mango Strawberry Sunset Cupcakes with Mango Strawberry Cupcakes
- These mango strawberry cupcakes are a delicious twist on a classic dessert, offering a burst of tropical and fruity flavors.
- The combination of mango buttercream and strawberry swirl creates a beautiful sunset effect, making them perfect for parties and special occasions.
- The recipe is easy to follow, even for beginner bakers, and the results are guaranteed to impress.
- They are incredibly moist and tender, thanks to the mango puree in the batter, offering a delightful texture in every bite.
- You can customize the frosting swirls to your liking, adding a personal touch to each cupcake.
- These cupcakes are a great way to use fresh, seasonal mangoes and strawberries, making them a perfect summer treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh mango, peeled and pureed
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1/4 cup milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1/2 cup fresh strawberries, pureed
Directions
Step 1
Mango strawberry cupcakes makes every moment feel satisfying. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2
In a medium bowl, whisk together flour, baking powder, and salt. This ensures that the baking powder is evenly distributed, leading to a uniform rise in your cupcakes.
Step 3
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. Creaming the butter and sugar well is key for a light and airy cupcake.
Step 4
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Stir in mango puree. Be careful not to overmix, as this can lead to tough cupcakes.
Step 5
Fill cupcake liners about 2/3 full. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Don’t open the oven door too frequently during baking, as this can cause the cupcakes to sink.
Step 6
Let cupcakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely. Frosting warm cupcakes will cause the frosting to melt, so patience is key!
Step 7
To make the frosting, in a large bowl, beat butter until smooth and creamy. Gradually add powdered sugar, alternating with milk, until frosting reaches desired consistency. Stir in vanilla extract. Adjust the amount of milk to achieve your preferred frosting consistency.
Step 8
Divide the frosting in half. In one half, mix in the strawberry puree. Leave the other half plain.
Step 9
Pipe or spread the mango buttercream on top of the cooled cupcakes. Then, using a piping bag or spoon, swirl the strawberry frosting on top of the mango buttercream. Get creative with your swirls! This is where you can really make the cupcakes your own.
Variations, pairings, and serving ideas
Variations
Want to switch things up? Try adding shredded coconut to the cupcake batter for a tropical twist. You could also incorporate a small amount of lime zest to enhance the mango flavor. For a richer cupcake, use brown butter instead of softened butter.
Another fun variation is to add small chunks of fresh mango and strawberry to the batter. This will give the cupcakes a burst of fruity flavor and a slightly different texture. A few drops of almond extract can also complement the strawberry beautifully.
If you’re feeling adventurous, try making a passionfruit curd filling for the center of the cupcakes. This would add a tangy and unexpected surprise. Or, consider using a different fruit puree altogether, like raspberry or peach, to create new flavor combinations.
Pairings
These mango strawberry cupcakes pair wonderfully with a light and refreshing beverage like iced tea or lemonade. The sweetness of the cupcakes is balanced perfectly by the acidity of the drinks. A sparkling water with a slice of lime is another excellent choice.
For a more sophisticated pairing, consider serving these cupcakes with a glass of chilled Prosecco or other sparkling grape juice. The bubbles and slight sweetness of the grape juice complement the fruity flavors of the dessert beautifully. If you’re looking for something non-alcoholic, try a sparkling cider.
You could also serve these cupcakes alongside a scoop of vanilla ice cream or a dollop of whipped cream. The creamy texture of the ice cream or whipped cream adds another layer of indulgence to the dessert. For a lighter option, serve with plain Greek yogurt.
Serving ideas
To elevate the presentation of your mango strawberry cupcakes, consider arranging them on a tiered cake stand. This adds height and visual interest to your dessert table. Garnish with fresh mint leaves or edible flowers for an extra touch of elegance.
For a more casual presentation, arrange the cupcakes on a colorful platter. You can also add some fresh mango and strawberry slices around the cupcakes to tie the flavors together. A simple dusting of powdered sugar can also add a nice finishing touch.
Consider serving these cupcakes in individual cupcake boxes or wrappers, especially if you’re giving them as gifts. This makes them easy to transport and protects the frosting from getting smudged. You can also add a personalized tag or ribbon to each box.
Storage and make-ahead tips
Storage
Store leftover mango strawberry cupcakes in an airtight container at room temperature for up to 2 days. This will help keep them moist and prevent them from drying out. Avoid storing them in direct sunlight or in a warm place.
For longer storage, you can refrigerate the cupcakes in an airtight container for up to 5 days. However, keep in mind that the frosting may become slightly firmer in the refrigerator. Allow the cupcakes to come to room temperature before serving for the best flavor and texture.
You can also freeze the unfrosted cupcakes for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw them completely before frosting.
Make-ahead
You can make the cupcake batter up to 24 hours in advance and store it in the refrigerator. Bring the batter to room temperature before baking. This can save you time on the day you plan to serve the cupcakes.
The frosting can also be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature and beat it again before using. This will ensure that it’s smooth and creamy.
If you’re short on time, consider using store-bought cupcake liners and pre-cut parchment paper. This can streamline the baking process and make cleanup easier. You can also purchase pre-made fruit purees to save time on ingredient preparation.
Common mistakes when making Mango Strawberry Sunset Cupcakes
- Overmixing the batter: This can lead to tough cupcakes. Mix until just combined.
- Overbaking the cupcakes: This can dry them out. Use a wooden skewer to check for doneness.
- Frosting warm cupcakes: This will cause the frosting to melt. Ensure cupcakes are completely cool.
- Using cold butter: This will make it difficult to cream the butter and sugar. Use softened butter for best results.
- Not measuring ingredients accurately: This can affect the texture and flavor of the cupcakes. Use measuring cups and spoons properly.
Final notes
These mango strawberry cupcakes are more than just a dessert; they’re a little piece of sunshine, a taste of summer, and a way to share joy with those you love. Don’t be afraid to experiment with the recipe and make it your own!
Baking should be fun, so relax and enjoy the process. Even if your cupcakes aren’t perfect, they’ll still be delicious. I hope you create some wonderful memories in the kitchen with this recipe.
So gather your ingredients, preheat your oven, and get ready to create some magic! I can’t wait to hear how much you love these mango strawberry cupcakes.
Loved this Mango Strawberry Sunset Cupcakes? Try these next
- Key lime pound cake
- Crack green beans
- Creamy hawaiian fruit salad
- Cranberry jalapeno dip
- Christmas peppermint pie
Mango Strawberry Sunset Cupcakes
These vibrant Mango Strawberry Sunset Cupcakes are a burst of tropical flavor and summer colors! A moist vanilla cupcake base is topped with a creamy mango buttercream frosting and a sweet strawberry swirl, creating a dessert that’s as beautiful as it is delicious.
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh mango, peeled and pureed
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1/4 cup milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1/2 cup fresh strawberries, pureed
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Stir in mango puree.
- Fill cupcake liners about 2/3 full. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cupcakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- To make the frosting, in a large bowl, beat butter until smooth and creamy. Gradually add powdered sugar, alternating with milk, until frosting reaches desired consistency. Stir in vanilla extract.
- Divide the frosting in half. In one half, mix in the strawberry puree. Leave the other half plain.
- Pipe or spread the mango buttercream on top of the cooled cupcakes. Then, using a piping bag or spoon, swirl the strawberry frosting on top of the mango buttercream.
Notes
For best results, use room temperature ingredients. Store cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the unfrosted cupcakes for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg