Mango Strawberry Sunset Cupcakes Recipe

Introduction

Mango Strawberry Sunset Cupcakes are a delightful treat bursting with tropical flavors and a beautiful, colorful swirl of frosting. These moist cupcakes filled with strawberry jam and topped with a sunset-inspired frosting are perfect for any occasion that calls for something sweet and visually stunning.

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 your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. Step 3: In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Step 4: Beat in the eggs one at a time, then add the vanilla extract and mix well.
5. Step 5: Stir in the milk and mango purée until fully incorporated.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
7. Step 7: Fill each cupcake liner about ¾ full with batter and bake for 18–20 minutes, or until golden and a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.
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: To make the frosting, beat 1 cup of softened butter until creamy. Gradually add powdered sugar, mixing well after each addition.
10. Step 10: Add vanilla extract and heavy cream, beating until the frosting is smooth and fluffy.
11. Step 11: Divide the frosting into three bowls. Leave one plain, mix mango purée into the second, and strawberry purée into the third to create three distinct colors.
12. Step 12: Place each colored frosting side-by-side into a piping bag to create a striking “sunset swirl” effect when piped.
13. Step 13: Pipe the frosting onto the cupcakes in swirls. For a special touch, garnish with a small slice of strawberry or mango if desired.

Tips & Variations

• Use fresh mango and strawberries for the purées when in season for the best flavor and natural colors.
• To make the swirl effect easier, place the three frosting colors directly into one piping bag side-by-side without mixing them together.
• For a lighter filling option, substitute the strawberry jam with fresh chopped berries or a fruit curd.
• If you prefer a vegan version, use plant-based butter and milk substitutes.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving to enjoy the best texture and flavor. Leftover cupcakes can also be frozen without frosting for up to 2 months and frosted after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango or strawberries for the purée?

Yes, frozen mango or strawberries can be used. Thaw them fully and drain any excess liquid before blending to avoid watery purée.

How can I prevent the frosting colors from mixing too much?

Place each colored frosting carefully side-by-side in the piping bag without swirling them together. Use a wide piping tip to help maintain distinct colors when applying the frosting.

Mango Strawberry Sunset Cupcakes Recipe

Print Recipe

★★★★★

4.8 from 57 reviews

These Mango Strawberry Sunset Cupcakes offer a delightful blend of tropical mango and sweet strawberry flavors in a moist, fluffy cupcake. Topped with a stunning tri-colored swirl frosting inspired by a sunset, these cupcakes are perfect for parties or a vibrant dessert treat.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 18-20 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)

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 and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and cleanup.
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 large bowl, beat the softened butter with granulated sugar until the mixture becomes light, fluffy, and creamy, which will help create a tender crumb.
4. Add Wet Ingredients: Beat in the eggs one at a time to maintain smoothness, then add the vanilla extract, milk, and mango purée, mixing thoroughly to combine all flavors.
5. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined; avoid overmixing to keep the cupcakes light.
6. Fill and Bake: Spoon the batter into cupcake liners, filling each about ¾ full. Bake in your preheated oven for 18 to 20 minutes, or until the tops turn golden and a toothpick inserted in the center comes out clean.
7. Cool: Remove cupcakes from the oven and let them cool completely on a wire rack to prevent the frosting from melting.
8. Add Strawberry Jam Filling: Using a piping bag or a small knife, create a small hole in the center of each cooled cupcake and fill it with strawberry jam for a sweet surprise inside.
9. Prepare Frosting: Beat the softened butter until creamy. Slowly add powdered sugar, beating continuously. Stir in vanilla extract and heavy cream until the frosting is smooth, fluffy, and spreadable.
10. Create Sunset Frosting Colors: Divide the frosting into three bowls; leave one plain, mix one with mango purée to achieve a yellow-orange color, and mix another with strawberry purée for pink-red hues.
11. Pipe Frosting: Place all three colored frostings side-by-side in a piping bag to create a beautiful “sunset swirl” effect. Pipe generously onto each cupcake in swirls for a vibrant finish.
12. Optional Garnish: Garnish each cupcake with a small slice of fresh strawberry or mango to enhance appearance and add fresh flavor.

Notes

• Ensure butter is softened for easier mixing and creamier frosting.
• Use fresh or good quality canned mango purée for best flavor.
• Be careful not to overmix batter to maintain cupcake tenderness.
• Filling cupcakes with strawberry jam adds moisture and flavor contrast.
• The tri-colored frosting swirl adds visual appeal and can be customized with other fruit purées as desired.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: Mango cupcakes, Strawberry jam filling, Sunset swirl frosting, Fruity cupcakes, Summer dessert