Mango Strawberry Sunset Cupcakes Recipe

Introduction

These Mango Strawberry Sunset Cupcakes are a delightful blend of tropical mango and sweet strawberry flavors. With a beautiful sunset swirl frosting and a hidden jam center, they’re as stunning as they are delicious. Perfect for brightening up any occasion or simply treating yourself.

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 the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In another bowl, cream the softened butter and sugar together until light and fluffy.
4. Step 4: Beat in the eggs and vanilla extract, then mix in the milk and mango purée until combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until just combined; do not overmix.
6. Step 6: Fill each cupcake liner about ¾ full with batter and bake for 18–20 minutes, until the tops are golden and a toothpick inserted comes out clean.
7. Step 7: Allow cupcakes to cool completely before filling.
8. Step 8: Once cooled, use a piping bag or small knife to hollow out a small center in each cupcake and fill it 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 the vanilla extract and heavy cream until the frosting is smooth and fluffy.
11. Step 11: Divide the frosting into three bowls. Leave one plain, mix the second with mango purée, and the third with strawberry purée.
12. Step 12: Add the three colored frostings side-by-side into a piping bag to create a sunset swirl effect.
13. Step 13: Pipe the frosting on the cupcakes in swirls and optionally garnish with a small slice of strawberry or mango.

Tips & Variations

• Make sure your butter is softened for easy creaming to achieve a light, fluffy texture.
• Use fresh mango and strawberries for the most vibrant flavor, but canned purées work well too.
• Try substituting the strawberry jam with raspberry or blackberry preserves for a different fruity twist.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Before serving refrigerated cupcakes, bring them to room temperature for the best texture. The frosting may firm up in the fridge, so you might want to let them soften slightly before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mango and strawberry purées ahead of time?

Yes, you can prepare the fruit purées in advance and store them in airtight containers in the refrigerator for up to 2 days. Bring them to room temperature before incorporating into the batter or frosting.

What can I use instead of heavy cream in the frosting?

You can substitute heavy cream with whole milk or even half-and-half. The frosting may be slightly less rich but will still be creamy and delicious.

Mango Strawberry Sunset Cupcakes Recipe

Print Recipe

★★★★★

4.9 from 83 reviews

These Mango Strawberry Sunset Cupcakes are a delightful blend of tropical mango and sweet strawberry flavors, baked into moist cupcakes and topped with a beautiful tri-colored sunset swirl frosting. Perfect for a colorful dessert that impresses both in taste and presentation.

• Author: Nethan
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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)

Filling

• ¼ cup strawberry jam

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 until well combined.
3. Cream butter and sugar: In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy using an electric mixer or by hand.
4. Add eggs and flavorings: Beat in the eggs one at a time, then add vanilla extract and mix well to incorporate all ingredients smoothly.
5. Combine wet ingredients: Mix in the milk and mango purée until fully blended into the batter.
6. Add dry ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
7. Fill cupcake liners and bake: Spoon the batter into cupcake liners, filling each about ¾ full. Bake for 18–20 minutes, until the cupcakes are golden on top and a toothpick inserted into the center comes out clean.
8. Cool and fill: Let the cupcakes cool completely on a wire rack. Once cooled, hollow out a small section in the center of each cupcake using a piping bag tip or knife, and fill with strawberry jam.
9. Prepare frosting: Beat the softened butter until creamy, then gradually add the powdered sugar while continuing to beat. Add vanilla extract and heavy cream, mixing until smooth and fluffy.
10. Create frosting colors: Divide the frosting evenly into three bowls. Leave one bowl plain, mix mango purée into the second for a yellow-orange tint, and strawberry purée into the third for a pink-red color.
11. Pipe frosting: Place all three frosting colors side-by-side in a piping bag fitted with a large star tip to create a sunset swirl effect. Pipe the frosting onto each cupcake in a circular swirl pattern.
12. Garnish (optional): Add a small slice of fresh strawberry or mango on top of each cupcake for extra decoration and flavor impact.

Notes

• Ensure the butter is softened to room temperature for easy creaming and smooth frosting.
• Use fresh mango and strawberries for the purees for the best flavor and vibrant colors.
• Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain freshness.

Keywords: Mango Strawberry Cupcakes, Sunset Cupcakes, Summer Cupcakes, Fruity Cupcakes, Swirl Frosting, Colorful Dessert