Mango Strawberry Sunset Cupcakes
These Mango Strawberry Sunset Cupcakes combine tropical mango and bright strawberry flavors in a stunning two-tone swirl that mimics a summer sunset. Made with real fruit purees, they are moist, vibrant, and perfect for warm-weather celebrations.
Equipment
- Cupcake Pan
- Mixing bowls
- Electric mixer
- Blender
- Piping Bag and Star Tip
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- ½ cup whole milk
- ¼ cup mango puree
- ¼ cup strawberry puree, strained
- 1 tsp vanilla extract
- 1 ½ cups unsalted butter, softened (for frosting)
- 4–5 cups powdered sugar, sifted
- 2 Tbsp thick mango puree (reduced)
- 2 Tbsp thick strawberry puree (reduced)
- 1 tsp fresh lime juice
Instructions
- Blend mango and strawberries separately. For frosting, simmer purees for 5–8 minutes until thick and paste-like. Cool completely.
- Preheat oven to 350°F (175°C) and line a cupcake tin. Beat butter and sugar until fluffy. Add egg and vanilla. Alternately add dry ingredients and milk.
- Divide batter in half. Mix mango puree into one bowl and strawberry puree into the other. Spoon both batters into liners and gently swirl with a toothpick.
- Bake for 18–22 minutes until tops spring back. Cool completely on a wire rack.
- Whip butter and powdered sugar until light. Divide frosting into two bowls. Mix mango reduction into one and strawberry reduction into the other. Add lime juice.
- Fill a piping bag with mango frosting on one side and strawberry frosting on the other. Pipe swirls using a large star tip.
Notes
Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture and flavor.