The first time I made these Mango Strawberry Sunset Cupcakes, my kitchen smelled like a tropical bakery and my kids declared them "official summer food."
They bake up light, pillowy, and just sweet enough to let the mango and strawberry shine.
This recipe is built for weekday celebrations and slow Sunday afternoons alike, and it’s surprisingly approachable for bakers of any level.
If you love quick, satisfying desserts, you’ll find a familiar comfort in the texture—similar to my 10-minute chocolate rolls with quark but with a bright, fruity twist.
These cupcakes are easy to scale, simple to decorate, and visually show-stopping for potlucks.
Why You’ll Love This Recipe
- Bright, tropical flavor that still feels familiar to non-exotic palates.
- Soft crumb that stays moist for days thanks to the mango purée.
- A hidden jam center adds a delightful burst of strawberry in every bite.
- Sunset-swirl frosting is showy but simple — no advanced piping skills required.
- Easy to make ahead: bake, freeze, and frost when you need them.
The crumb is tender and springy, with butter-driven richness and just enough sugar to let the fruit layers sing. The mango purée keeps the interior moist without weighing it down, while the jam center creates a fruity surprise. The frosting is silky and stable thanks to a full cup of butter and powdered sugar, and dividing it into three natural colors makes the cupcakes look professional with very little effort.
"These cupcakes vanished at our backyard party — the mango flavor felt fresh and real, not artificial. A new family favorite!" — 5-star reader review
Key Ingredients
All-purpose flour
All-purpose flour is the structural backbone here. I use an unbleached, medium-protein flour for a tender crumb; if you prefer a slightly denser, chewier texture, a bread flour will do but isn’t necessary.
Unsalted butter (batter and frosting)
Real butter provides flavor and structure. Use unsalted so you control salt levels; I like Plugrá or Kerrygold for frosting richness, and a European-style butter can make the frosting creamier and more flavorful.
Mango purée (¼ cup in batter; 2 tbsp in frosting)
Fresh purée is brilliant in season, but canned or frozen purée works impressively well. The purée adds moisture and a natural mango aroma — don’t substitute with mango extract, which can be artificial.
Strawberry jam (for filling)
A high-quality strawberry jam gives a concentrated burst of flavor and a pleasant textural contrast. I generally prefer a seedless, spreadable jam so filling is smooth and tidy.
Full ingredient list:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- ¼ cup mango purée (fresh or canned)
- ¼ cup strawberry jam (for filling)
- 1 cup unsalted butter (for frosting, softened)
- 3 cups powdered sugar
- 2 tbsp heavy cream (or milk)
- 1 tsp vanilla extract (for frosting)
- 2 tbsp mango purée (for frosting)
- 2 tbsp strawberry purée (for frosting)
Step-by-Step Instructions
Step 1: Preheat and prep
Preheat your oven to 350°F (175°C).
Line a standard 12-cup muffin tin with cupcake liners and set it on a baking sheet for easy transfer.
Pro Tip: Use room-temperature eggs and butter to ensure even mixing and an airy batter. You’ll know the oven’s ready when it holds a steady 350°F on your thermometer.
Step 2: Mix the dry ingredients
Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined.
This ensures every scoop of batter has the right leavening and seasoning.
Pro Tip: Measure flour by spooning into the cup and leveling — don’t scoop directly with the measuring cup, or cupcakes can turn out dry.
Step 3: Cream butter and sugar
In a separate bowl, beat the softened ½ cup butter with the granulated sugar until the mixture is light and fluffy, about 3–4 minutes with an electric mixer.
The increased volume here traps air, which helps create a tender crumb.
Pro Tip: Scrape the bowl down halfway through creaming so no buttery pockets remain. You’ll know it’s ready when the mixture is pale and falls in ribbons from the beater.
Step 4: Add eggs, vanilla, milk, and mango purée
Beat in the eggs one at a time, then stir in the vanilla. Mix in the milk and the ¼ cup mango purée until combined.
This liquid mixture should look smooth and glossy before you add dry ingredients.
Pro Tip: If the batter looks curdled after adding eggs, keep mixing — it usually smooths out once the dry ingredients are folded in.
Step 5: Combine wet and dry
Fold the dry mixture into the wet mixture slowly, mixing until just combined. Avoid overmixing, which causes toughness.
Stop when you see no streaks of flour; a few tiny lumps are fine.
Pro Tip: The batter should be thicker than a pourable cake batter but still scoopable. If it’s unusually thick, add a tablespoon of milk to loosen it.
Step 6: Fill and bake
Fill each cupcake liner about ¾ full. Bake for 18–20 minutes, or until the tops are golden and a toothpick comes out with a few moist crumbs.
Rotate the pan halfway if your oven has hot spots.
Pro Tip: Cupcakes are done when they spring back gently to the touch. Overbaking dries them out quickly.
Step 7: Cool and fill with jam
Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Once cool, use a small knife or a cupcake corer to remove a small cylinder from the center and fill each hole with about ½ teaspoon of strawberry jam.
Press the removed cake piece back in or leave the jam sealed under frosting.
Pro Tip: Fill the centers while cupcakes are fully cooled; warm cupcakes will melt the jam and make the tops soggy.
Step 8: Make the frosting
Beat 1 cup softened butter until smooth and creamy. Gradually add 3 cups powdered sugar, beating on low to combine. Mix in 1 tsp vanilla and 2 tbsp heavy cream (or milk) until smooth and fluffy. Divide the frosting into three bowls.
Pro Tip: For a silky frosting, sift the powdered sugar before adding. If frosting is too stiff, add cream a teaspoon at a time until you reach a spreadable consistency.
Step 9: Color the frosting for a sunset swirl
Leave one bowl plain (white/vanilla). Stir 2 tbsp mango purée into the second bowl until well blended for a yellow-orange hue. Stir 2 tbsp strawberry purée into the third bowl to make a pink-red frosting. Fit a piping bag with your preferred tip and spoon the three colors side-by-side into the bag for a layered "sunset" effect.
Pro Tip: Use a tall glass to hold the piping bag open while spooning in colors. If the purées make frosting too soft, chill briefly to firm it up before piping.
Step 10: Pipe and garnish
Pipe swirls on top of each cupcake, letting the three colors form rings and waves. Optionally garnish with a thin slice of strawberry or a tiny wedge of mango for extra flair.
Store cupcakes in a cool spot until serving.
Pro Tip: If you want perfectly round swirls, start piping at the outside edge and spiral inward in a single motion.
Expert Tips for Success
- Temperature matters: Use room-temperature eggs and butter for proper emulsification. Cold butter won’t trap air and warm butter can make the batter greasy.
- Measuring precision: Weigh the flour if possible; 1 ½ cups varies by scooping method. A kitchen scale eliminates guesswork and yields consistent cupcakes every batch.
- Purée consistency: If your mango or strawberry purées are watery, reduce them in a small saucepan over low heat until slightly thickened before using. This prevents frosting/runoff and keeps the jam center intact.
- Frosting stability: Use cold butter for frosting only if your kitchen is hot — slightly warmer butter helps aerate the frosting, but if it’s melting, chill it for 10 minutes. The 1 cup butter to 3 cups powdered sugar ratio gives great structure while staying pipeable.
- Piping bag prep: For a clean three-color swirl, add plastic wrap to the bag (lined along one side) to keep colors separated as you load them. Pull wrap out before piping.
- Fixing overmixed batter: If you accidentally overmix and the batter gets tight, fold in a tablespoon of sour cream or extra mango purée to relax the gluten and add moisture.
- Oven calibration: Use an oven thermometer to verify true temperature. Many home ovens read 10–20°F off, which affects baking time and texture.
- Jam filling neatness: Warm jam slightly so it’s spreadable but not hot. If chunky, press through a sieve for a smooth filling that won’t tear the cupcakes.
Also, if you want savory-sweet party pairings, these cupcakes complement dishes like my creamy parmesan chicken and broccoli rice, offering a balanced menu.
Storage & Freezing
Fridge: Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 20–30 minutes before serving to soften the frosting and bring flavors forward.
Unfrosted cupcakes keep better: If you plan to serve soon, refrigerate only if your kitchen is hot, otherwise room temperature in a sealed container is fine for 1–2 days.
Freezer: For longer storage, freeze cupcakes without frosting. Wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw in the fridge overnight, then bring to room temperature before frosting and serving.
Frosted cupcakes can be frozen on a tray until firm, then transferred to a container; thaw in the fridge to avoid condensation pooling on frosting.
Reheating: To revive a slightly stale cupcake, microwave for 8–10 seconds on a plate (unfrosted) or warm in a 300°F oven for 5–7 minutes wrapped in foil. Avoid microwaving frosted cupcakes as the frosting can melt.
Variations & Substitutions
- Tropical twist: Swap the strawberry jam filling for passionfruit curd or pineapple jam for a more exotic profile. Try this when mango is at peak season.
- Dairy-free option: Use vegan butter and full-fat coconut milk in place of dairy; replace heavy cream in frosting with coconut cream for stability. The texture will be slightly different but still delightful.
- Reduced sugar: Cut granulated sugar in the batter to ¾ cup for a less sweet base; balance with a slightly sweeter frosting if desired. You can also use a low-sugar jam for the filling.
- Fruit swaps: Substitute ¼ cup purée with peach or apricot purée to make a different sunset theme; these fruits pair beautifully with strawberry or raspberry jam and work for a seasonal rotation.
For more fruity substitution ideas, check my roundups like the 10 delicious fig recipes for inspiration on flavor pairings.
Frequently Asked Questions
Q: Can I use mango chunks instead of purée?
A: Yes, but blend chunks into a smooth purée first for an even texture. If you prefer small mango flecks, reserve a tablespoon of finely chopped mango and fold it into the batter, but expect a slightly different crumb and moisture level.
Q: How do I prevent frosting colors from bleeding together?
A: Work with slightly thicker frosting for each color and chill for 5–10 minutes if needed. Pipe promptly after assembling the bag and keep cupcakes chilled if your kitchen temperature is above 72°F.
Q: Can I make the cupcakes without the jam center?
A: Absolutely. The jam adds a pleasant surprise, but you can omit it and replace with a tiny dollop of lemon curd or leave them plain to highlight the mango swirl frosting.
Q: How do I make sure the mango and strawberry flavors are balanced?
A: Taste your purées before adding sugar. If mango is very sweet, reduce jam slightly; if strawberry is tart, consider a sweeter jam or a light dusting of powdered sugar. Balance by adjusting small amounts rather than large swaps.
Q: Will this frosting hold up in warm weather?
A: It will if you keep butter and workspace cool. For hot climates, stabilize frosting with a tablespoon of meringue powder or chill cupcakes briefly before transporting. Alternatively, use a cream cheese frosting with higher sugar and less butter for slightly better stability.
Final Thoughts
These Mango Strawberry Sunset Cupcakes are one of my favorite ways to bring color and sunshine to a dessert table.
They’re easy to scale and forgiving, so don’t be afraid to experiment with fruit swaps and jam fillings.
If you enjoyed this recipe, please leave a star rating in the recipe card below and pin this post to Pinterest for later.
Conclusion
For another take on this colorful cupcake, see this version on Mango Strawberry Sunset Cupcakes – Week Night Dishes, which offers a slightly different assembly technique.
And for tips on frosting color and piping, Naya Baker’s write-up is a helpful reference: Mango Strawberry Sunset Cupcakes Recipe – Naya Baker.
Mango Strawberry Sunset Cupcakes
Ingredients
For the cupcakes
- 1.5 cups all-purpose flour Use unbleached for a tender crumb.
- 1.5 tsp baking powder Leavening agent.
- 0.25 tsp salt Enhances flavor.
- 0.5 cups unsalted butter (softened) For batter.
- 1 cups granulated sugar Adds sweetness.
- 2 large eggs Ensure they are at room temperature.
- 1 tsp vanilla extract For flavor.
- 0.5 cups milk Use whole milk for richness.
- 0.25 cups mango purée (fresh or canned) Adds moisture.
- 0.25 cups strawberry jam (for filling) Prefer seedless for a smooth filling.
For the frosting
- 1 cups unsalted butter (for frosting, softened) Creates creamy texture.
- 3 cups powdered sugar Sift for silky frosting.
- 2 tbsp heavy cream (or milk) Adjust for desired consistency.
- 1 tsp vanilla extract (for frosting) For flavor.
- 2 tbsp mango purée (for frosting) Adds color and flavor.
- 2 tbsp strawberry purée (for frosting) Adds color and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
Mixing Dry Ingredients
- Whisk together flour, baking powder, and salt in a medium bowl.
Creaming Butter and Sugar
- In a separate bowl, beat softened butter with granulated sugar until light and fluffy, about 3–4 minutes.
Combining Wet Ingredients
- Beat in the eggs one at a time, then mix in vanilla, milk, and mango purée until combined.
Combining Mixtures
- Fold the dry ingredients into the wet mixture slowly, mixing until just combined.
Baking
- Fill each cupcake liner about ¾ full and bake for 18–20 minutes until golden.
Cooling and Filling with Jam
- Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Use a small knife to remove a cylinder from the center and fill with strawberry jam.
Making the Frosting
- Beat softened butter until creamy, gradually adding powdered sugar, vanilla, and cream until smooth.
Coloring the Frosting
- Divide frosting into three bowls; mix in mango purée for yellow-orange, and strawberry purée for pink-red.
Piping and Garnishing
- Pipe swirls on top of each cupcake with the colored frosting.
- Garnish with a slice of strawberry or mango if desired.
