Mango Strawberry Sunset Cupcakes Recipe

Introduction

These Mango Strawberry Sunset Cupcakes are a delightful blend of tropical mango and sweet strawberry flavors. With a moist cake filled with strawberry jam and a vibrant tri-colored frosting, they are perfect for any occasion needing a bright, fruity treat.

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 all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
3. Step 3: In a separate larger bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
4. Step 4: Beat in the eggs one at a time along with the vanilla extract until fully incorporated.
5. Step 5: Mix in the milk and mango purée for moisture and flavor.
6. Step 6: Gradually add the dry ingredients to the wet mixture, folding gently just until combined.
7. Step 7: Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
8. Step 8: Once cooled, hollow out a small center portion of each cupcake and fill with strawberry jam.
9. Step 9: For the frosting, beat the softened butter until creamy. Gradually add powdered sugar while continuing to beat.
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 mix one with strawberry purée for color.
12. Step 12: Place all three frostings side-by-side into a piping bag fitted with a decorative tip to create a sunset swirl effect.
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 extra flair.

Tips & Variations

• Use fresh mango and strawberries for a brighter flavor and natural color in the purées.
• For a lighter frosting, substitute half the butter with cream cheese for a tangy twist.
• If you don’t have a piping bag, use a zip-top bag with a small corner snipped off to pipe the frosting.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days. Allow refrigerated cupcakes to come to room temperature before serving. The frosting can be slightly softened in the microwave for a few seconds if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango or strawberries for the purée?

Yes, frozen fruit can be used. Thaw and drain any excess liquid before blending to avoid thinning the frosting or batter.

Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for best results. Be sure the blend contains xanthan gum or another binder to maintain texture.

Mango Strawberry Sunset Cupcakes Recipe

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5 from 98 reviews

Mango Strawberry Sunset Cupcakes are delightful tropical-inspired treats featuring moist cupcakes infused with mango purée, filled with a sweet strawberry jam center, and topped with a vibrant tri-colored buttercream frosting that mimics a beautiful sunset. These cupcakes balance fruity flavors and a soft, fluffy texture perfect for any festive occasion.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcake Batter

• 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

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 and eggs are at room temperature for best mixing results.
• Use fresh mango purée when possible to enhance natural flavor.
• You can substitute strawberry jam with raspberry or other berry jams if desired.
• For a dairy-free version, use plant-based butter and milk alternatives.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Keywords: mango cupcakes, strawberry cupcakes, fruit cupcakes, sunset swirl frosting, tropical cupcakes, buttercream frosting, filled cupcakes