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Mango Strawberry Sunset Cupcakes Recipe

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★★★★★

4.9 from 115 reviews

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/mango-strawberry-sunset-cupcakes-recipe/