Save to Pinterest A vibrant, tropical-inspired cupcake bursting with mango and strawberry flavors, finished with a stunning sunset swirl buttercream. Perfect for summer gatherings or any festive celebration.
Ingredients
- 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
- Sunset Swirl Buttercream: 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 slices Fresh mango slices
Instructions
- Step 1:
- Preheat oven to 350°F (175°C). Line a 12 cup muffin tin with cupcake liners.
- Step 2:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Step 3:
- In a large bowl, cream the softened butter and sugar until light and fluffy (23 minutes).
- Step 4:
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Step 5:
- Stir in the milk and mango purée until combined.
- Step 6:
- Gradually fold in the dry ingredients until just incorporated do not overmix.
- Step 7:
- Divide the batter evenly among cupcake liners, filling each about ¾ full.
- Step 8:
- Bake for 1820 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Step 9:
- Once cooled, use a small knife or cupcake corer to remove a small center from each cupcake. Fill each cavity with about 1 teaspoon of strawberry jam.
- Step 10:
- For the buttercream, beat the softened butter until creamy. Gradually add powdered sugar, mixing until smooth.
- Step 11:
- Mix in vanilla extract and heavy cream (or milk) until fluffy.
- Step 12:
- Divide the frosting evenly into three bowls. Leave one plain (white/vanilla). Mix mango purée into the second bowl (yellow-orange). Mix strawberry purée into the third bowl (pink-red).
- Step 13:
- To create the sunset swirl effect, add spoonfuls of each colored frosting side by side into a large piping bag fitted with a star tip.
- Step 14:
- Pipe swirls of frosting onto each cupcake, creating a sunset gradient.
- Step 15:
- Garnish with a slice of strawberry or mango, if desired.
Save to Pinterest Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Required Tools
Muffin tin Cupcake liners Mixing bowls Electric mixer (hand or stand) Spatula Piping bag with star tip Small knife or cupcake corer Wire rack
Allergen Information
Contains: Wheat (gluten), eggs, milk (dairy) May contain traces of nuts if ingredients are processed in facilities that handle nuts Always check labels if preparing for individuals with allergies.
Nutritional Information
Calories: 320 Total Fat: 15 g Carbohydrates: 45 g Protein: 3 g
Save to Pinterest These Mango Strawberry Sunset Cupcakes are a delightful treat that brings a burst of tropical flavor to your table. Enjoy making and sharing them with loved ones.
Recipe Questions & Answers
- → How do I achieve the sunset swirl effect?
Divide the buttercream into three portions and mix mango purée in one, strawberry purée in another, and keep one plain. Spoon each into a piping bag side-by-side and pipe swirls to create a gradient.
- → Can I use fresh fruits for purées?
Yes, ripe fresh mangoes and strawberries work best to achieve vibrant flavors and colors in both batter and buttercream.
- → What’s the baking time and temperature?
Bake at 350°F (175°C) for 18 to 20 minutes until a toothpick inserted comes out clean.
- → How to store the finished cupcakes?
Keep cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days to maintain freshness.
- → Can I substitute ingredients for a lighter version?
Yes, part of the butter can be replaced with Greek yogurt in the batter for a lighter texture while keeping moistness.