Mango Strawberry Sunset Cupcakes Recipe

Introduction

Mango Strawberry Sunset Cupcakes combine tropical mango and sweet strawberry flavors in a light, fluffy cake topped with a stunning tri-colored buttercream swirl. These cupcakes are perfect for brightening up any occasion with their vibrant colors and delightful taste.

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. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to combine evenly.
3. Cream Butter and Sugar: In a larger bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add Eggs and Flavoring: Beat in the eggs one at a time along with the vanilla extract until fully incorporated.
5. Combine Wet Ingredients: Stir in the milk and mango purée, blending until smooth.
6. Add Dry Ingredients: Gradually fold the dry ingredients into the wet mixture just until combined to avoid overmixing.
7. Fill and Bake: Spoon the batter into cupcake liners, filling each about ¾ full. Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
8. Fill Cupcakes: Hollow out a small center in each cupcake and fill with strawberry jam for a fruity surprise.
9. Prepare Frosting Base: Beat the softened butter until creamy, then gradually add powdered sugar, continuing to beat until fluffy.
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 bowls; leave one plain, mix one with mango purée, and the last with strawberry purée to create three colors.
12. Combine Frosting for Swirl: Place the three colored frostings side-by-side into a piping bag fitted with a decorative tip to create a sunset swirl effect.
13. Decorate Cupcakes: Pipe the tri-colored frosting onto the cupcakes using swirled motions for a vibrant look.
14. Optional Garnish: Add a small slice of fresh strawberry or mango on top for extra color and flavor.

Tips & Variations

• Use fresh mango and strawberries for the purées if possible to enhance the fresh fruit flavor.
• You can substitute heavy cream with milk in the frosting for a lighter texture.
• Try adding a touch of lemon zest to the batter for a subtle citrus brightness.
• If you don’t have muffin liners, grease the cupcake tin well to prevent sticking.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. If refrigerated, bring to room temperature before serving for the best flavor and texture. The frosting may firm up in the fridge; gently warm with your hands 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 purées a day ahead and keep them refrigerated in airtight containers. Stir well before using to ensure smooth consistency.

What can I use if I don’t have fresh mango or strawberries?

Canned or frozen fruit purées work well as substitutes. Just make sure to thaw frozen fruit and drain any excess liquid to maintain the right consistency.

Mango Strawberry Sunset Cupcakes Recipe

Print Recipe

★★★★★

4.4 from 53 reviews

These Mango Strawberry Sunset Cupcakes are a vibrant, tropical twist on classic cupcakes, featuring a moist mango-infused batter with a hidden strawberry jam center. Topped with a luscious tri-colored buttercream swirl that mimics a sunset, they combine fresh fruit flavors and creamy textures for an irresistible dessert perfect for any occasion.

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

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

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

• Use fresh or canned mango purée depending on availability; fresh purée will give a brighter fruit flavor.
• Ensure butter is fully softened for smooth creaming with sugar.
• Filling the cupcakes with jam after baking keeps them moist and adds a surprise burst of flavor.
• For a dairy-free version, substitute butter and cream with plant-based alternatives.
• To enhance the sunset swirl effect, chill the frosting slightly before filling the piping bag.

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