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A close-up of a Mango Strawberry Sunset Cupcake with a vibrant orange and pink swirl of fruit-infused frosting, topped with a fresh strawberry.

Mango Strawberry Sunset Cupcakes

Soft and fruity cupcakes with mango and strawberry flavors swirled together, topped with a creamy sunset-inspired frosting. Perfect for summer baking and special occasions.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup mango puree fresh
  • 1/2 cup strawberries finely chopped, fresh
Frosting
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 3 tbsp mango puree
  • 2 tbsp strawberry puree
  • 1 tsp lemon juice

Equipment

  • Cupcake Pan
  • Mixing Bowls
  • Electric Mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Whisk together flour, baking powder, and salt in a bowl. Set aside.
  3. Cream the butter and sugar together until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
  5. Add dry ingredients alternately with milk, mixing until just combined.
  6. Gently fold in mango puree and chopped strawberries to create a marbled batter.
  7. Divide batter evenly among liners, filling each about two-thirds full.
  8. Bake for 18–22 minutes, until a toothpick inserted comes out clean. Cool completely.
  9. Beat butter for the frosting until smooth, then gradually add powdered sugar.
  10. Mix in mango puree, strawberry puree, and lemon juice until creamy. Frost cupcakes and decorate as desired.

Notes

For extra visual impact, swirl the frosting gently to mimic a sunset effect. Fresh fruit makes a beautiful garnish.