Mango Strawberry Sunset Cupcakes Recipe

Introduction

These Mango Strawberry Sunset Cupcakes are a delightful blend of tropical mango and sweet strawberry flavors. Topped with a tri-colored swirled buttercream, they’re as beautiful as they are delicious—perfect for any occasion.

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
• 1 cup unsalted butter (softened, for frosting)
• 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 to prepare for baking.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a larger bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Step 4: Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
5. Step 5: Stir in the milk and mango purée for moisture and flavor.
6. Step 6: Gradually fold the dry ingredients into the wet mixture just until combined; avoid overmixing.
7. Step 7: Spoon the batter into liners, filling each about ¾ full. Bake for 18–20 minutes until golden and a toothpick comes out clean. Cool completely.
8. Step 8: Hollow out a small center in each cupcake and fill with strawberry jam for a sweet surprise.
9. Step 9: Beat the softened butter until creamy. Gradually add powdered sugar while beating to create fluffy buttercream.
10. Step 10: Mix in vanilla extract and heavy cream (or milk) until smooth and spreadable.
11. Step 11: Divide the frosting into three bowls. Leave one plain, mix one with mango purée, and one with strawberry purée to create three colors.
12. Step 12: Place all three frostings side-by-side into a single piping bag with a decorative tip to make a sunset swirl.
13. Step 13: Pipe the tri-colored frosting onto the cupcakes with swirled motions.
14. Step 14: Optionally, garnish each cupcake with a small slice of fresh strawberry or mango for an extra touch.

Tips & Variations

• Use fresh mango and strawberries for the purées when in season for the best flavor.
• For a dairy-free version, substitute butter and cream with plant-based alternatives.
• If you prefer less sweet frosting, reduce the powdered sugar slightly.
• Try adding a teaspoon of lime zest to the batter for a citrusy twist.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving. The frosting can be sensitive to heat, so avoid storing in warm spots. For longer storage, freeze the cupcakes without frosting for up to 1 month and thaw before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcake batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours before baking. Just give it a gentle stir before spooning into the liners.

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

Place each frosting color side by side carefully in the piping bag without mixing them beforehand. Using a large piping tip helps maintain the distinct swirl effect as you pipe.

Mango Strawberry Sunset Cupcakes Recipe

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★★★★★

4.5 from 122 reviews

• Author: Harry
• Total Time: 38-40 minutes
• Yield: 12 cupcakes 1x

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Description

Mango Strawberry Sunset Cupcakes are moist, fluffy vanilla cupcakes infused with tropical mango purée and filled with a sweet strawberry jam center. Topped with a tri-colored buttercream frosting showcasing a beautiful sunset swirl of vanilla, mango, and strawberry flavors, these cupcakes are a vibrant and delicious treat perfect for any occasion.

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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

Buttercream 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

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Instructions

1. Preheat 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 medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
3. Cream Butter and Sugar: In a separate larger bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crumb.
4. Add Eggs and Flavoring: Beat in the eggs one at a time along with the vanilla extract, ensuring they are fully incorporated into the buttery mixture for structure and flavor.
5. Combine Wet Ingredients: Mix in the milk and mango purée, which adds moisture and a tropical fruit flavor to the batter.
6. Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently just until combined to avoid overmixing, which can toughen the cupcakes.
7. Fill and Bake: Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
8. Fill Cupcakes: Once cooled, hollow out a small center portion of each cupcake using a piping tip or small knife and fill with strawberry jam to add a delightful fruity surprise inside.
9. Prepare Frosting Base: Beat the softened butter until creamy. Gradually add powdered sugar while continuing to beat to incorporate air, resulting in a fluffy buttercream.
10. Add Vanilla and Cream: Mix in vanilla extract and heavy cream (or milk) until the frosting is smooth and spreadable.
11. Create Frosting Colors: Divide the frosting into three separate bowls. Leave one plain for vanilla (white), mix one with mango purée for a yellow-orange tone, and the last with strawberry purée for a pink-red hue.
12. Combine Frosting for Swirl: Place all three colored frostings side-by-side into a single piping bag fitted with a decorative tip to create a beautiful sunset swirl effect when piped.
13. Decorate Cupcakes: Pipe the tri-colored frosting onto the cupcakes using swirled motions for an eye-catching look.
14. Optional Garnish: Garnish each cupcake with a small slice of fresh strawberry or mango for added visual appeal and a hint of fresh fruit flavor.

Notes

• Ensure butter is softened to room temperature for easier creaming and smoother batter.
• Do not overmix the batter after adding dry ingredients to keep cupcakes tender.
• Use fresh or canned mango purée depending on availability.
• Filling the cupcakes with strawberry jam adds a pleasant surprise element and extra moisture.
• Divide frosting carefully for even color distribution to achieve the sunset effect.
• For a dairy-free version, substitute butter with a plant-based margarine and use non-dairy milk and cream alternatives.

• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cupcakes, mango, strawberry, buttercream frosting, dessert, tropical flavors, fruity cupcakes