The first time I made these Mango Strawberry Sunset Cupcakes I thought I was baking for a summer picnic and ended up with a recipe people requested at every gathering after that.
They’re bright, tender, and frosted with a strawberry buttercream that looks like a sunset when piped.
This cupcake recipe balances fruit purity with classic cake texture, and it’s forgiving enough for weeknight baking.
If you like fruit-forward treats, you’ll love how the mango puree keeps crumb and flavor without adding extra fat.
For a different take on fruity cupcakes, compare textures with this chocolate-strawberry cupcake to see how cocoa shifts balance.
Why You’ll Love This Recipe
- Bright, tropical mango in the batter and sweet strawberry buttercream make each bite layered and fresh.
- Simple pantry ingredients keep this approachable for new bakers.
- The cupcakes travel well for picnics, potlucks, and school parties.
- The frosting holds shape for piping but stays soft enough to melt on the tongue.
The texture is moist and springy thanks to the mango puree, while the crumb stays tight enough to hold frosting without collapsing.
Taste-wise, the mango gives a sunny top note, while the strawberry buttercream adds a slightly tangy, jammy counterpoint that prevents the cake from tasting overly sweet.
“Five stars — the muffins vanished before the plates were cleared. Bright mango notes and that strawberry frosting are a showstopper.” — Lena R., reader
Key Ingredients
Mango puree — Fresh or canned puree works, but homemade from ripe Ataulfo or Kensington Pride mangoes gives the best aroma.
If using canned, pick a puree without added sugar to control the final sweetness.
Strawberry puree — Use ripe strawberries for maximum color and natural pectin.
Maceraing the berries with a teaspoon of sugar for 10 minutes before blending pulls out extra juice and intensifies the strawberry flavor.
Unsalted butter — Butter affects both flavor and structure.
I prefer a European-style butter with 82–85% fat for a richer mouthfeel; if you only have salted butter, reduce added salt in the batter.
All-purpose flour — The gluten level matters.
Pick a reliable brand you use for cakes (King Arthur or similar) and spoon-and-level the flour to avoid overpacking.
Full ingredient list:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened (for the cake)
- 2 large eggs
- 1/2 cup mango puree
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup strawberries, pureed
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons heavy cream (for frosting)
Step-by-Step Instructions
Step 1: Prep your tin and oven
Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
Properly preheated ovens give consistent rise and even browning.
Pro Tip: Use an oven thermometer if your oven runs hot or cold — cupcakes are small and sensitive to temp shifts.
Step 2: Cream butter and sugar
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
This step traps air and forms the microscopic structure that helps cupcakes rise.
Pro Tip: You’ll know the mixture is ready when it’s paler and has increased noticeably in volume, about 2–3 minutes with a hand mixer.
Step 3: Add eggs and flavor
Add the eggs one at a time, mixing well after each addition, then stir in the mango puree and vanilla extract.
This gradual egg addition keeps the batter emulsified and prevents splitting.
Pro Tip: If the batter looks curdled after adding eggs, add a tablespoon of flour to rebind the mixture.
Step 4: Combine dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Sifting or whisking distributes leaveners evenly so each cupcake rises the same.
Pro Tip: Whisk dry ingredients for at least 20–30 seconds to remove lumps and incorporate air.
Step 5: Alternate dry and wet additions
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully combined.
Start and finish with dry ingredients; mix only until combined to avoid gluten development.
Pro Tip: Fold with a spatula for the last few strokes — overmixing causes denser cupcakes.
Step 6: Portion and bake
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
This fill level gives room for rise without overflow.
Bake for 15–20 minutes or until a toothpick inserted into the center comes out clean.
Oven times vary; check at 15 minutes to avoid overbaking.
Pro Tip: Rotate the pan halfway through baking if your oven has hot spots. The tops should spring back slightly when touched.
Step 7: Cool completely
Allow the cupcakes to cool completely on a wire rack before frosting.
Warm cake will cause buttercream to melt and slide off.
Pro Tip: If you’re short on time, chill the cupcakes uncovered for 20 minutes; this firms the crumb for piping.
Step 8: Make the strawberry buttercream
For the frosting, beat the softened butter until creamy, then gradually mix in the powdered sugar, vanilla extract, and heavy cream until smooth.
Add strawberry puree to the frosting and mix until well combined.
Pro Tip: If the buttercream is too thin, add more powdered sugar a quarter cup at a time; if too thick, add a teaspoon of heavy cream.
Step 9: Frost and serve
Frost the cooled cupcakes with the strawberry buttercream using a piping bag or an offset spatula.
Garnish with a thin slice of strawberry or small mango cube if desired.
Pro Tip: For a sunset ombré, tint the base of the frosting slightly deeper pink and pipe a small rosette at the center.
Expert Tips for Success
- Temperature control matters: Use room-temperature eggs and softened (not melting) butter so they incorporate smoothly. Cold ingredients make a lumpy batter and uneven rise.
- Measure flour correctly: Spoon flour into your measuring cup and level with a knife to avoid dense cupcakes; weigh flour for precision if you have a scale.
- Puree consistency: For both mango and strawberry purees, strain seeds and fibrous bits for a silky frosting and cake texture. A fine mesh sieve makes this easy and gives a prettier frosting color.
- Adjust sweetness mindfully: If your strawberries are very sweet, reduce the powdered sugar slightly in the frosting and taste as you go. This prevents an overly cloying finish.
- Stabilize buttercream for hot weather: Add 1–2 teaspoons of meringue powder or an extra tablespoon of powdered sugar to help the buttercream stand up on warm days.
- Watch bake time closely: Cupcakes finish fast. Start checking at 14 minutes in high-rising ovens; they can go from perfect to dry in 2–3 minutes.
- Equipment tips: Use a 12-cup standard muffin tin and an ice cream scoop for uniform batter portions. Consistency here equals even baking and professional presentation.
- Texture tweak: For a lighter crumb, substitute half the milk with buttermilk; the acidity tenderizes the gluten and reacts with the baking soda for extra lift.
- Flavor layering: Add a teaspoon of lime zest to the mango puree for a citrusy lift that brightens both cake and frosting without overwhelming the fruit notes.
- Make-ahead strategy: Bake the cupcakes one day ahead, store unfrosted in an airtight container, and pipe the fresh frosting the next day for the best texture.
Storage & Freezing
Fridge storage: Store frosted cupcakes in the refrigerator in a single layer or cupcake carrier to protect decorations.
They will keep 3–4 days chilled if covered well.
Counter storage: If serving within a day and your kitchen is cool, cupcakes are fine at room temperature in an airtight container.
Avoid direct sunlight or heat which softens buttercream.
Freezing unfrosted cupcakes: Cool cupcakes completely, wrap each individually in plastic wrap, then place in a freezer bag for up to 3 months.
Thaw overnight in the fridge, then bring to room temperature before frosting.
Freezing frosted cupcakes: Freeze briefly for decorated cakes only (2–4 weeks) and thaw in the fridge to prevent condensation; delicate buttercream can weep if thawed too quickly.
For long-term storage, freeze unfrosted and prepare fresh buttercream after thawing.
Reheating tips: Warm cupcakes slightly in a 300°F (150°C) oven for 5 minutes if you prefer a just-baked feel.
Avoid microwaving frosted cupcakes — buttercream will melt unevenly.
Variations & Substitutions
Mango-lime twist: Add 1 teaspoon lime zest and a tablespoon lime juice to the mango puree for a tangier cake with zesty aroma.
Pair this with the strawberry buttercream for Hawaiian-style flavor.
Dairy-free swap: Replace butter with a vegan baking stick and use coconut milk in place of dairy milk; use a powdered sugar-based vegan frosting (use plant-based butter).
Texture will shift slightly, but flavor remains vibrant.
Reduced sugar: Use 3/4 cup sugar in the cake and reduce powdered sugar in the frosting by 1/2 cup; offset sweetness with a pinch of salt and extra vanilla.
Taste the batter before baking to ensure balance.
Chocolate-strawberry crossover: Fold 2 tablespoons of Dutch-process cocoa into the dry ingredients for a subtle chocolate backbone, then finish with the strawberry buttercream.
This approach mirrors the flavor profile of this chocolate-raspberry cupcake but with tropical notes.
Frequently Asked Questions
Q: Can I use frozen mango or strawberries for the purees?
A: Yes, frozen fruit works well. Thaw completely, drain any excess watery juices, then puree. If the puree is extremely watery, simmer briefly to concentrate the flavor and return to room temperature before adding to the batter.
Q: How do I prevent my buttercream from turning pink-brown?
A: Use fresh strawberries and avoid cooking them too long. Also, keep your mixing time moderate; overheating buttercream by beating at high speed for many minutes can change color subtly. Chill slightly if you need a firmer peak before piping.
Q: Why did my cupcakes sink in the middle?
A: Common causes are underbake, overmixing, or opening the oven door too early. Ensure accurate oven temp, mix just until combined, and check doneness with a toothpick at the lower end of the bake time.
Q: Can I make the mango puree ahead and store it?
A: Yes. Store mango puree in a sealed container in the fridge for up to 48 hours, or freeze in ice cube trays for single-use portions up to 3 months. Thaw in the fridge before using.
Q: What piping tips give the best sunset effect?
A: Large open star tips (like Wilton 1M) or round tips produce rosettes and swirls that resemble a sunset. For an ombré look, tint small amounts of buttercream in graduated shades and layer them in the piping bag.
Final Thoughts
These Mango Strawberry Sunset Cupcakes are a simple, showy dessert that lets fruit flavor do the heavy lifting.
Try them when mangoes are in season — the aroma alone will sell the recipe to anyone nearby.
If you enjoyed the recipe, please leave a star rating in the recipe card below or pin this to Pinterest for later.
Conclusion
For a variation and full method visual, check the detailed write-up at Naya Baker’s Mango Strawberry Sunset Cupcakes recipe which complements this version.
If you want another take with slightly different techniques, see the version at Week Night Dishes’ Mango Strawberry Sunset Cupcakes for helpful step photos.
For pretty cupcake liners or toppers to finish these, browse supplies at PerfectionByStore on Etsy.
Mango Strawberry Sunset Cupcakes
Ingredients
For the cupcake batter
- 1.5 cups all-purpose flour Spoon and level to avoid overpacking.
- 1 cup sugar
- 0.5 cups unsalted butter, softened Use European-style butter for richer flavor.
- 2 large eggs Best if at room temperature.
- 0.5 cups mango puree Fresh or canned without added sugar.
- 0.5 cups milk Use whole milk for better texture.
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
For the strawberry buttercream frosting
- 0.5 cups unsalted butter, softened Ensure it is not melted.
- 3 cups powdered sugar Add more if the frosting is too thin.
- 1 teaspoon vanilla extract For added flavor.
- 2 tablespoons heavy cream Adjust to achieve desired consistency.
- 0.5 cups strawberries, pureed Use ripe strawberries for best flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the mango puree and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Baking
- Bake for 15–20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
Frosting
- Beat the softened butter until creamy, then gradually mix in the powdered sugar, vanilla extract, and heavy cream until smooth.
- Add the strawberry puree to the frosting and mix until well combined.
- Frost the cooled cupcakes using a piping bag or an offset spatula.
