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Mango Strawberry Sunset Cupcakes

Mango Strawberry Sunset Cupcakes

Experience the vibrant flavors of summer with these delightful Mango Strawberry Sunset Cupcakes, a perfect blend of tropical sweetness and fresh berry goodness. This recipe is your ultimate guide to creating moist, flavorful cupcakes topped with a stunning, sunset-inspired frosting, making them ideal for any occasion, from backyard barbecues to special celebrations.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Cupcakes, Dessert
Cuisine: Fruity, Tropical
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 2.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1.75 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 0.5 cup mango puree from fresh or frozen mangoes, blended until smooth
  • 0.5 cup fresh strawberry puree from fresh or frozen strawberries, blended until smooth
For the Sunset Frosting
  • 1.5 cups unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 0.25 cup heavy cream or milk
  • 1 teaspoon vanilla extract
  • yellow gel food coloring
  • orange gel food coloring
  • red gel food coloring
  • Fresh strawberry slices and small mango cubes for garnish Optional

Equipment

  • Medium Bowl
  • Large bowl
  • Electric mixer
  • Small Bowl
  • 12-cup muffin tin
  • Cupcake liners
  • Wire rack
  • Piping bags
  • Large star tip or jumbo round tip
  • Spatula

Method
 

  1. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
    2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt
  2. In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
    1 cup unsalted butter, softened, 1.75 cups granulated sugar
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
    1 teaspoon vanilla extract
  4. In a small bowl, whisk together the milk, mango puree, and strawberry puree. Add half of the dry ingredients to the butter mixture and mix on low speed until just combined. Then, add half of the milk mixture and mix until just combined. Repeat this process with the remaining dry ingredients and milk mixture, scraping down the sides of the bowl as needed, until the batter is smooth and well incorporated. Be careful not to overmix.
    1 cup whole milk, 0.5 cup mango puree, 0.5 cup fresh strawberry puree
  5. Line a 12-cup muffin tin with cupcake liners. Divide the batter evenly among the liners, filling each about two-thirds full.
  6. Preheat your oven to 350°F (175°C). Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  7. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cool before frosting.
  8. In a large bowl, beat the softened unsalted butter until smooth and creamy. Gradually add the sifted powdered sugar, ½ cup at a time, mixing on low speed until incorporated. Add the heavy cream and vanilla extract and beat on medium-high speed until light and fluffy, about 3-5 minutes.
    1.5 cups unsalted butter, softened, 4 cups powdered sugar, sifted, 0.25 cup heavy cream or milk, 1 teaspoon vanilla extract
  9. Divide the frosting into three equal portions in separate bowls. Tint one portion yellow, the second orange, and the third red using gel food coloring. You'll want vibrant, distinct colors.
    yellow gel food coloring, orange gel food coloring, red gel food coloring
  10. Transfer each color of frosting into separate piping bags fitted with a large star tip or a jumbo round tip. For the sunset effect, hold the piping bags together, side-by-side, or pipe swirls using a large spatula to blend the colors as you apply them to the cupcakes. Start from the bottom and swirl upwards, creating a gradient that mimics a sunset.
  11. Pipe the frosting onto the cooled cupcakes, creating the beautiful sunset gradient. Garnish with fresh strawberry slices or small mango cubes if desired. Serve immediately.
    Fresh strawberry slices and small mango cubes for garnish

Notes

Store unfrosted cupcakes at room temperature for up to 2 days. Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. Unfrosted cupcakes can be frozen for up to 2 months.