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Mango Strawberry Sunset Cupcakes Recipe

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★★★★★

4.8 from 139 reviews

Delight in the vibrant flavors of Mango Strawberry Sunset Cupcakes, featuring moist mango-infused cake filled with sweet strawberry jam and topped with a colorful, creamy sunset swirl frosting. Perfect for summer gatherings or any festive occasion, these cupcakes combine fruity freshness with rich, buttery sweetness.

Ingredients

Scale

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 bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and salt.
  3. Cream Butter and Sugar: In a separate bowl, cream the softened butter and granulated sugar until the mixture becomes light and fluffy, incorporating air for a tender texture.
  4. Add Eggs and Flavoring: Beat in the eggs one at a time, then mix in the vanilla extract, ensuring each is fully incorporated for a smooth batter.
  5. Incorporate Milk and Mango Purée: Stir in the milk followed by the mango purée to add moisture and fruit flavor to the batter.
  6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overmixing, which can toughen the cupcakes.
  7. Fill and Bake: Spoon the batter into cupcake liners, filling each about ¾ full, then bake for 18–20 minutes until the cupcakes are golden and a toothpick inserted comes out clean. Let them cool completely before decorating.
  8. Fill Cupcakes: Using a piping bag or small knife, hollow out the center of each cooled cupcake and fill it with the strawberry jam for a sweet surprise inside.
  9. Prepare Frosting Base: Beat the softened butter until creamy, then gradually add powdered sugar while continuing to beat to create a smooth frosting base.
  10. Add Vanilla and Cream: Mix in the vanilla extract and heavy cream until the frosting is fluffy and spreadable.
  11. Color Frosting: Divide the frosting into three bowls: leave one plain (white/vanilla), mix mango purée into the second (yellow-orange), and strawberry purée into the third (pink-red) to create vibrant colors.
  12. Create Sunset Swirl: Place each colored frosting side-by-side into a piping bag to produce a beautiful sunset swirl effect when piped.
  13. Pipe Frosting: Pipe the multicolored frosting onto each cupcake in swirls to finish the look.
  14. Optional Garnish: Top each cupcake with a small slice of strawberry or mango for an extra decorative and flavorful touch.

Notes

  • Ensure butter is softened to room temperature for easier creaming and better texture.
  • If fresh mango is unavailable, canned mango purée is a suitable alternative.
  • To make clean filling holes, use a cupcake corer or a small knife carefully.
  • For a dairy-free option, substitute butter and heavy cream with plant-based alternatives.
  • Adjust the amount of purée in frosting for desired color intensity.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.

Keywords: mango cupcakes, strawberry cupcakes, sunset swirl frosting, fruity cupcakes, baked desserts, summer cupcakes

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