Description
These Mango Strawberry Sunset Cupcakes are a delightful tropical treat featuring moist vanilla cupcakes infused with mango puree and filled with a sweet strawberry jam center. Topped with a vibrant tri-colored buttercream frosting that swirls together mango, strawberry, and classic vanilla flavors, these cupcakes offer a visually stunning and deliciously fruity experience perfect for any celebration.
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)
- 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
- Optional garnish: fresh strawberry or mango slices
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- 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.
- 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.
- 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.
- Combine Wet Ingredients: Mix in the milk and mango purée, which adds moisture and a tropical fruit flavor to the batter.
- 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.
- 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.
- 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.
- 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.
- Add Vanilla and Cream: Mix in vanilla extract and heavy cream (or milk) until the frosting is smooth and spreadable.
- 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.
- 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.
- Decorate Cupcakes: Pipe the tri-colored frosting onto the cupcakes using swirled motions for an eye-catching look.
- 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
- Ensure butter is softened at room temperature for easier creaming and smoother batter.
- Do not overmix batter once flour is added to avoid dense cupcakes.
- If fresh mango or strawberry purée is unavailable, canned purees work well too.
- The jam filling adds moisture and a burst of flavor, but can be omitted if desired.
- Adjust the heavy cream amount in frosting to achieve desired consistency.
- Fresh fruit slices as garnish add freshness but can be skipped for a simpler presentation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Baking
- Method: Baking
- Cuisine: American
Keywords: Mango cupcakes, Strawberry cupcakes, Buttercream frosting, Fruit-filled cupcakes, Summer dessert, Tropical cupcakes
