Name: Mango Strawberry Sunset Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
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; 3 cups powdered sugar; 2 tbsp heavy cream (or milk); 1 tsp vanilla extract; 2 tbsp mango purée; 2 tbsp strawberry purée; Optional garnish: fresh strawberry or mango slices

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

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.

Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.

Step 3: In a separate larger bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.

Step 4: Beat in the eggs one at a time along with the vanilla extract, ensuring they are fully incorporated.

Step 5: Mix in the milk and mango purée to add moisture and tropical flavor to the batter.

Step 6: Gradually add the dry ingredients to the wet mixture, folding gently just until combined to avoid overmixing.

Step 7: 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.

Step 8: Once cooled, hollow out a small center portion of each cupcake using a piping tip or small knife and fill with strawberry jam for a fruity surprise.

Step 9: To prepare the frosting, beat the softened butter until creamy. Gradually add powdered sugar while continuing to beat until fluffy.

Step 10: Mix in vanilla extract and heavy cream (or milk) until the frosting is smooth and spreadable.

Step 11: Divide the frosting into three bowls: leave one plain, mix one with mango purée, and the last with strawberry purée to create yellow-orange and pink-red tones.

Step 12: 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.

Step 13: Pipe the tri-colored frosting onto the cupcakes using swirled motions for an eye-catching look.

Step 14: Optionally, garnish each cupcake with a small slice of fresh strawberry or mango for added visual appeal and flavor.

Tips & Variations

Use fresh mango and strawberries when in season for the best flavor and color.

For a dairy-free version, substitute butter and cream with plant-based alternatives.

Make the cupcake batter a day ahead and store in the fridge; bake fresh when ready to serve.

Try adding a teaspoon of lemon zest to the batter for a brighter citrus note.

FAQs

Can I use frozen mango or strawberries for the purée?

Yes, frozen fruit works well. Thaw and drain any excess liquid before blending into a purée to avoid making the batter or frosting too runny.

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

Keep the colored frostings chilled before assembling and fill the piping bag carefully by placing each color side-by-side without blending. Use a wide piping tip to allow the swirl effect without overmixing.