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A single, professionally photographed Mango Strawberry Sunset Cupcake shown up close to highlight the vibrant, glossy texture of the mango, strawberry, and vanilla frosting swirl. The cupcake is in a white liner on a rustic surface.

Mango Strawberry Sunset Cupcakes: A Taste of Summer Sky

Create stunning Mango Strawberry Sunset Cupcakes with a surprise strawberry jam filling and a beautiful tri-color mango, strawberry, and vanilla buttercream swirl. This recipe guides you through creating glossy, vibrant frosting perfect for any celebration.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 450
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups All-Purpose Flour 180g
  • 1 1/2 tsp Baking Powder 6g
  • 1/2 tsp Salt 3g
  • 1/2 cup Unsalted Butter, softened 113g
  • 1 cup Granulated Sugar 200g
  • 2 Large Eggs, at room temperature
  • 2 tsp Vanilla Extract 10ml
  • 1/2 cup Whole Milk, at room temperature 120ml
  • 1/2 cup Strawberry Jam 160g
  • 1 1/2 cups Unsalted Butter, softened 339g
  • 4 cups Powdered Sugar, sifted 480g
  • 3-4 tbsp Heavy Cream 45-60ml
  • 1 tsp Vanilla Extract 5ml
  • 2 tbsp Mango Purée, thick 30g
  • 2 tbsp Strawberry Purée, thick & seedless 30g
  • Gel-based food coloring (yellow, red, pink) as needed

Equipment

  • 1 Stand mixer or hand mixer
  • 1 12-cup muffin tin
  • 3 Piping Bags
  • 1 Large Star Piping Tip (e.g., Wilton 1M)

Method
 

For the Vanilla Cupcake Foundation
  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a stand mixer, cream the softened butter and sugar on medium-high for 3-5 minutes until pale and fluffy.
  4. Beat in eggs one at a time, followed by the vanilla extract.
  5. On low speed, alternate adding the dry mixture and the milk, beginning and ending with the dry ingredients. Mix just until combined.
  6. Divide batter evenly among liners, filling two-thirds full. Bake for 18-22 minutes, or until a skewer comes out clean. Cool completely on a wire rack.
For the Filling and Frosting
  1. Once cooled, core the center of each cupcake and fill with strawberry jam.
  2. To make the buttercream, beat softened butter in a stand mixer until creamy. Gradually add sifted powdered sugar on low speed.
  3. Add vanilla and 3 tbsp heavy cream, then beat on medium-high for 5 minutes until light and fluffy. Add more cream if needed for consistency.
  4. Divide the frosting into three bowls. Leave one plain white. Fold mango purée and yellow/red food coloring into the second. Fold strawberry purée and pink food coloring into the third.
  5. On a sheet of plastic wrap, lay the three frostings side-by-side in parallel lines. Roll into a log and place inside a piping bag fitted with a large star tip.
  6. Pipe a high swirl onto each cupcake, starting from the center and working your way up.

Notes

For the most intense fruit flavor in your buttercream, gently simmer the fruit purées in a saucepan for 5-7 minutes to reduce and thicken them. Allow them to cool completely before using.
Ensure all your dairy and eggs are at room temperature for the best results in both the cake batter and frosting.
Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 20 minutes before serving.