Ingredients

For the Cupcakes:

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
2 tsp vanilla extract
½ cup whole milk
½ cup mango puree (fresh or canned mango blended smooth)
½ cup strawberry puree (fresh or frozen strawberries blended smooth)

For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar, sifted
2-3 tbsp heavy cream or milk
1 tsp vanilla extract
2 tbsp mango puree
2 tbsp strawberry puree
Pinch of salt (optional)
Edible glitter or sanding sugar for garnish (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour, mixing just until combined. Divide the batter evenly into two bowls. Fold the mango puree into one bowl and the strawberry puree into the other.

Step 2: To create the sunset effect, spoon alternately dollops of mango and strawberry batter into each cupcake liner until they are about two-thirds full. Use a toothpick to gently swirl the batters for a marbled look. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack before frosting.

Step 3: Beat the softened butter on medium speed until creamy, about 2 minutes. Gradually add the powdered sugar one cup at a time, beating well between each addition. Add the heavy cream and vanilla extract, then beat until light and fluffy. Divide the frosting into three portions: leave one plain, mix mango puree into the second, and strawberry puree into the third. Place the three frostings side-by-side in a piping bag fitted with a large star tip. Pipe onto cooled cupcakes in a swirl pattern. Sprinkle edible glitter or sanding sugar on top if desired.

Tips & Variations

Use frozen mango and strawberries for the purees, but thaw and drain excess liquid to avoid adding extra moisture.

Swap mango or strawberry for peaches, raspberries, or blueberries for different flavors and colors.

Add shredded coconut or chopped nuts to the batter for texture and extra flavor.

Mix cream cheese into the frosting for a tangy creaminess that pairs well with the fruit.

Add a hint of lime or lemon zest to the frosting for a fresh, zesty twist.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Frosting can be made a day ahead, kept covered in the fridge, then brought to room temperature and re-whipped before piping.

FAQs

Can I use frozen fruit for the purees?

Yes, frozen mango and strawberries work great. Just thaw them completely and drain any excess liquid before blending to prevent extra moisture in the batter and frosting.

Can I make the frosting ahead of time?

Absolutely! Prepare and color the frosting a day in advance. Keep it covered in the fridge and bring it to room temperature before piping. Re-whip briefly if needed to restore texture.

What can I use instead of mango or strawberry puree?

You can swap mango or strawberry puree with other fruit purees like peach, raspberry, or mixed berries depending on your preference and what’s in season.