Mango Strawberry Cupcakes Made with Fresh Summer Fruit
Soft and fruity Mango Strawberry Sunset Cupcakes swirled with tropical flavor and topped with a dual-toned mango-strawberry buttercream—perfect for parties and summer vibes.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour (with cooling)
- Yield: 12 cupcakes 1x
Ingredients
1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
½ cup Greek yogurt or sour cream
1 teaspoon vanilla extract
3 tablespoons mango puree
3 tablespoons strawberry puree
Optional: food coloring (yellow and red/pink)
Buttercream:
1 cup unsalted butter
3½ cups powdered sugar
2–3 tablespoons mango puree
2–3 tablespoons strawberry puree
Instructions
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Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
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Puree mango and strawberries separately. Set aside.
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In a bowl, whisk flour, baking powder, baking soda, and salt.
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Cream butter and sugar until fluffy. Beat in eggs one at a time.
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Add yogurt and vanilla. Mix well.
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Add dry ingredients to wet, mixing until just combined.
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Divide batter into two bowls. Stir mango puree into one, strawberry into the other.
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Spoon batters alternately into liners. Swirl gently with toothpick.
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Bake 18–22 minutes. Cool completely.
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For frosting, beat butter and powdered sugar until fluffy. Divide and mix mango into one half, strawberry into the other.
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Fill piping bag with both frostings and swirl onto cupcakes.
Notes
Use room temp ingredients for best results. Adjust sweetness and fruit flavor to taste.