If you’re dreaming of a vibrant, fruity treat that captures the essence of a glowing summer evening, the Mango Strawberry Sunset Cupcakes Recipe is here to brighten your baking adventures. These cupcakes bring together the luscious sweetness of ripe mangoes and fresh strawberries, enveloped in a tender crumb and topped with a dreamy cream cheese frosting that sings of tropical delight. Every bite bursts with juicy fruit flavor and soft textures that evoke the warm hues of a sunset, making this recipe a perfect, feel-good dessert to share with friends and family.
Ingredients You’ll Need
This recipe’s magic lies in its simple yet carefully selected ingredients, which dance together to create cupcakes that are moist, flavorful, and visually stunning. Each component has a role: the flour and baking powder give the cupcakes their soft structure, the butter and eggs add richness and tenderness, and the fresh fruit delivers juicy pops of color and refreshing sweetness.
- 1 ½ cups all-purpose flour: Provides the perfect base for a light but sturdy cupcake.
- 1 cup granulated sugar: Balances the tartness of the fruit with just the right amount of sweetness.
- 2 teaspoons baking powder: Ensures your cupcakes rise beautifully and stay fluffy.
- ½ cup unsalted butter, softened: Adds richness and moistness to the batter.
- 2 large eggs: Help bind everything together while adding tenderness.
- 1 teaspoon vanilla extract: Brings a warm depth that enhances both the cake and frosting flavors.
- ½ cup milk: Moisturizes the batter for a smooth texture.
- 1 cup diced mango: Introduces juicy tropical notes and vibrant color.
- 1 cup diced strawberries: Adds fresh, sweet-tart bursts that complement the mango.
- 1 cup softened cream cheese (for frosting): Creates a creamy, tangy layer that perfectly crowns each cupcake.
- ½ cup powdered sugar (for frosting): Sweetens and thickens the frosting to a perfect consistency.
- Splash of vanilla extract (for frosting): Lifts the frosting’s flavor with a aromatic touch.
How to Make Mango Strawberry Sunset Cupcakes Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and lining your cupcake tray with paper liners. This ensures your cupcakes bake evenly and come out easily when done.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk the flour, sugar, and baking powder together. This mixture will give your cupcakes their tender crumb and gentle rise.
Step 3: Cream Butter and Sugar
In a separate bowl, beat the softened butter with the sugar mixture until it’s light and fluffy—this step is crucial for a soft texture and rich flavor.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract, creating a smooth, cohesive base for your batter.
Step 5: Alternate Adding Flour and Milk
Gradually mix in the dry ingredients alternating with the milk, beginning and ending with the flour mix. This technique keeps the batter smooth and prevents overmixing.
Step 6: Fold in Mango and Strawberries
Gently fold in the diced mango and strawberries, being careful to keep them evenly distributed without breaking them down—this is where your cupcakes get their signature fruity bursts.
Step 7: Bake the Cupcakes
Spoon the batter into the liners, filling each two-thirds full, then bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan briefly before transferring to a rack.
Step 8: Prepare the Frosting
Whip the softened cream cheese with powdered sugar and a splash of vanilla until smooth and fluffy. This frosting is the perfect tropical companion to your fruity cupcakes.
Step 9: Frost and Finish
Once the cupcakes are completely cool, spread or pipe the cream cheese frosting onto each one. Now, your Mango Strawberry Sunset Cupcakes Recipe is ready to dazzle!
How to Serve Mango Strawberry Sunset Cupcakes Recipe
Garnishes
Add a little extra flair by topping your cupcakes with small slices of fresh mango and strawberry or a sprinkle of finely chopped pistachios for a pop of color and crunch that complements the tropical theme.
Side Dishes
Serve these cupcakes with a light, fruity salad or a refreshing iced tea with mint and citrus to create a perfectly balanced summer spread that keeps the flavors vibrant and fresh.
Creative Ways to Present
Try arranging your cupcakes in a bright platter that mirrors sunset hues—think coral napkins or gold-rimmed plates—to amplify the mood. You can also offer mini versions for a charming, bite-sized party treat.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten cupcakes fresh by storing them in an airtight container in the refrigerator for up to 3 days. This preserves the creamy frosting and juicy fruit without drying out the cake.
Freezing
To enjoy these beauties later, freeze the unfrosted cupcakes in a single layer on a baking sheet, then transfer them to a freezer-safe container. They can stay frozen for up to a month. Thaw completely before frosting.
Reheating
For best results, allow refrigerated or thawed cupcakes to come to room temperature before serving. Avoid microwaving to maintain texture, but if necessary, warm briefly in a low oven to keep them fresh without melting the frosting.
FAQs
Can I use frozen mango or strawberries?
Fresh fruit is ideal for the best texture, but if you only have frozen mango or strawberries, thaw and drain them thoroughly to prevent excess moisture from affecting the cupcake batter.
Is there a dairy-free option for the frosting?
Yes, you can swap the cream cheese for a dairy-free cream cheese alternative and use powdered sugar and vanilla as usual, creating a vegan-friendly frosting with great flavor.
Can I make the batter ahead of time?
For freshest results, bake immediately after mixing. If needed, store the batter in the fridge for up to 24 hours, then stir gently before baking.
What size cupcake liners should I use?
Standard cupcake liners work best here, as the batter quantity is designed for 12 regular-sized cupcakes.
How do I prevent the fruit from sinking?
Toss the diced fruit in a tablespoon of flour before folding into the batter; this helps them suspend evenly throughout the cupcakes instead of settling at the bottom.
Final Thoughts
Nothing quite captures the magic of a summer sunset like these Mango Strawberry Sunset Cupcakes Recipe. Bursting with vibrant color, tropical flavors, and that irresistible cream cheese frosting, they’re a joyful celebration on your taste buds. Whether you’re sharing them at a backyard party or simply treating yourself, these cupcakes are sure to become a beloved favorite. Give the recipe a go—you won’t regret inviting this little slice of sunshine into your kitchen!
Print
Mango Strawberry Sunset Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Mango Strawberry Sunset Cupcakes are a delightful summer treat combining the tropical sweetness of ripe mangoes with the fresh, juicy flavor of strawberries. These moist cupcakes are topped with a creamy, vanilla-infused cream cheese frosting, making them a perfect dessert for warm-weather gatherings or anytime a bright, fruity indulgence is desired.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup diced mango
- 1 cup diced strawberries
Frosting
- 1 cup softened cream cheese
- ½ cup powdered sugar
- Splash of vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a cupcake tray with paper liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a bowl, whisk together 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, and 2 teaspoons of baking powder. This creates the base for the cupcake batter.
- Cream Butter and Sugar Mixture: In a separate bowl, cream together ½ cup of softened unsalted butter and the sugar mixture until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add Eggs and Vanilla: Beat in 2 large eggs one at a time to the creamed butter and sugar, followed by 1 teaspoon of vanilla extract. Mix until everything is well combined.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the creamed mixture, alternating with ½ cup of milk. Start and end with the flour mixture, mixing just until combined to avoid overworking the batter.
- Fold in Fruit: Gently fold in 1 cup of diced mango and 1 cup of diced strawberries to evenly distribute the fruit without breaking it down.
- Fill Cupcake Liners: Spoon the batter into the lined cupcake tray, filling each cup about two-thirds full for proper rising.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean, signaling they are fully baked.
- Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely, preparing them for frosting.
- Prepare Frosting: Whip together 1 cup of softened cream cheese, ½ cup of powdered sugar, and a splash of vanilla extract until smooth and fluffy.
- Frost Cupcakes: Spread or pipe the cream cheese frosting onto the cooled cupcakes for a tropical finish.
Notes
- Ensure the butter and cream cheese are at room temperature for smooth mixing.
- Do not overmix the batter after adding flour to keep cupcakes tender.
- Use fresh, ripe mango and strawberries for the best flavor and texture.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
- Store cupcakes in an airtight container in the refrigerator to keep the frosting fresh.
