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Mango Strawberry Sunset Cupcakes Recipe

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★★★★★

4.5 from 57 reviews

These Mango Strawberry Sunset Cupcakes combine a moist mango-infused cupcake base with a sweet strawberry jam center and a vibrant, tri-colored buttercream frosting. Perfect for spring and summer gatherings, these cupcakes offer a beautiful sunset swirl effect, blending tropical mango and juicy strawberry flavors in every bite.

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 medium bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
  3. 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.
  4. 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.
  5. Combine Wet Ingredients: Mix in the milk and mango purée, which adds moisture and a tropical fruit flavor to the batter.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Add Vanilla and Cream: Mix in vanilla extract and heavy cream (or milk) until the frosting is smooth and spreadable.
  11. 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.
  12. 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.
  13. Decorate Cupcakes: Pipe the tri-colored frosting onto the cupcakes using swirled motions for an eye-catching look.
  14. 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 to room temperature for easier creaming and better texture.
  • Use fresh or canned mango purée according to availability; fresh will give a more vibrant flavor.
  • Allow cupcakes to cool completely before filling and frosting to prevent melting.
  • Adjust frosting consistency with more powdered sugar or cream as needed for piping.
  • For a dairy-free version, substitute butter with vegan butter and cream with coconut milk.

Keywords: Mango cupcakes, Strawberry cupcakes, Buttercream frosting, Fruit filled cupcakes, Summer dessert, Tropical cupcakes

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