Mango Strawberry Sunset Cupcakes Recipe

Introduction

Mango Strawberry Sunset Cupcakes are a vibrant and delicious treat, combining the tropical sweetness of mango with the bright tang of strawberry jam. These cupcakes feature a moist mango-infused base, filled with strawberry jam, and topped with a colorful “sunset swirl” frosting that’s sure to impress at any gathering.

Ingredients

• 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
• 1 tsp vanilla extract
• ½ cup milk
• ¼ cup mango purée (fresh or canned)
• ¼ cup strawberry jam (for filling)
• 1 cup unsalted butter, for frosting (softened)
• 3 cups powdered sugar
• 2 tbsp heavy cream or milk
• 1 tsp vanilla extract (for frosting)
• 2 tbsp mango purée (for frosting)
• 2 tbsp strawberry purée (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a separate large bowl, cream the softened butter and sugar together until light and fluffy.
4. Step 4: Beat in the eggs one at a time, then add the vanilla extract. Stir in the milk and mango purée until well combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined—avoid overmixing.
6. Step 6: Fill each cupcake liner about three-quarters full with batter. Bake for 18–20 minutes, or until golden and a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
7. Step 7: Once cooled, hollow out the center of each cupcake slightly with a piping tip or small knife and fill with strawberry jam.
8. Step 8: For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, mixing well between additions.
9. Step 9: Add vanilla extract and heavy cream, then beat until the frosting is smooth and fluffy.
10. Step 10: Divide the frosting evenly into three bowls. Leave one plain, mix mango purée into the second, and strawberry purée into the third to create three vibrant colors.
11. Step 11: Place each colored frosting side by side into a piping bag fitted with your desired tip to create a “sunset swirl” effect.
12. Step 12: Pipe the frosting onto each cupcake in a swirling motion.
13. Step 13: Optionally, garnish the cupcakes with a small slice of strawberry or mango for an extra decorative touch.

Tips & Variations

• Use fresh mango and strawberries for the purées when in season to enhance natural flavors.
• For a lighter frosting, substitute half the butter with cream cheese.
• Try adding a squeeze of lime juice to the mango purée for a subtle citrus twist.
• To make these cupcakes vegan, use flax eggs and plant-based butter with non-dairy milk.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring refrigerated cupcakes to room temperature before serving for the best texture. If needed, reheat gently in a microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango and strawberries for the purées?

Yes, frozen fruit works well. Thaw and drain any excess liquid before blending into purée to avoid making the batter or frosting too runny.

How do I prevent the frosting colors from mixing too much?

Keep each frosting color chilled slightly before assembling in the piping bag, and pipe the frosting gently to maintain the distinct “sunset” effect.

Mango Strawberry Sunset Cupcakes Recipe

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Mango Strawberry Sunset Cupcakes are a vibrant and delicious treat featuring a moist mango-infused cupcake filled with sweet strawberry jam and topped with a beautiful tri-colored sunset swirl frosting combining vanilla, mango, and strawberry flavors.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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
• 1 tsp vanilla extract
• ½ cup milk
• ¼ cup mango purée (fresh or canned)
• ¼ cup strawberry jam (for filling)

Frosting

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tbsp heavy cream (or milk)
• 1 tsp vanilla extract
• 2 tbsp mango purée
• 2 tbsp strawberry purée

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and salt.
3. Cream butter and sugar: In a separate bowl, cream the softened butter with granulated sugar until the mixture is light and fluffy, creating a good base for the cupcakes.
4. Add eggs, vanilla, milk, and mango purée: Beat in the eggs one at a time along with vanilla extract. Mix in the milk and mango purée to infuse the batter with tropical sweetness and moisture.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing which can toughen the cupcakes.
6. Fill and bake: Spoon the batter into the lined cupcake tins, filling each about three-quarters full. Bake in the preheated oven for 18 to 20 minutes, or until the cupcakes turn golden brown and a toothpick inserted comes out clean. Let them cool completely on a wire rack.
7. Fill cupcakes: Once cooled, hollow out a small center in each cupcake and fill it with strawberry jam using a piping bag or a small knife, adding a sweet surprise inside.
8. Prepare the frosting base: Beat the softened butter until creamy. Gradually add powdered sugar to the butter, continuing to beat until smooth and fluffy.
9. Add vanilla and cream: Mix in the vanilla extract and heavy cream (or milk) to reach a smooth, spreadable consistency.
10. Divide and color the frosting: Split the frosting into three bowls. Leave one plain for vanilla. Mix mango purée into the second bowl to give it a vibrant yellow-orange color, and strawberry purée into the third bowl for a pink-red hue.
11. Create sunset swirl piping bag: Place the three differently colored frostings side by side into a single piping bag to achieve a beautiful, multi-colored sunset effect when piped.
12. Decorate the cupcakes: Pipe the frosting onto each cupcake in swirls, creating the sunset swirl design that adds visual appeal and flavor layers.
13. Optional garnish: For extra flair, garnish each cupcake with a small slice of fresh strawberry or mango, complementing the colors and flavors perfectly.

Notes

• Use fresh or canned mango purée depending on availability; fresh provides a brighter flavor.
• Ensure cupcakes are completely cooled before filling and frosting to prevent melting.
• For a dairy-free version, substitute butter and heavy cream with plant-based alternatives.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.
• Allow cupcakes to come to room temperature before serving for best texture and flavor.

Keywords: Mango Strawberry Cupcakes, Sunset Swirl Frosting, Fruit Cupcakes, Dessert, Sweet Treat