Description
Mango Strawberry Sunset Cupcakes are a vibrant and delicious treat featuring tender cupcakes infused with mango purée and filled with sweet strawberry jam. Topped with a beautiful sunset swirl frosting combining vanilla, mango, and strawberry flavors, these cupcakes offer a refreshing and colorful dessert perfect for any occasion.
Ingredients
Scale
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
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugar: In another large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, which adds air for a tender crumb.
- Add Eggs, Vanilla, Milk, and Mango Purée: Beat in the eggs one at a time followed by vanilla extract, then mix in the milk and mango purée until fully incorporated to infuse the batter with fruit flavor and moisture.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the batter which can make cupcakes dense.
- Fill Cupcake Liners and Bake: Spoon the batter into cupcake liners filling each about ¾ full. Bake in the preheated oven for 18–20 minutes, or until the cupcakes turn golden and a toothpick inserted in the center comes out clean. Remove and let them cool completely.
- Fill Cupcakes with Strawberry Jam: Once cooled, carefully create a small cavity in the center of each cupcake using a piping bag tip or knife and fill it with strawberry jam for a sweet surprise inside.
- Prepare Frosting Base: Beat the softened butter until creamy, then gradually add powdered sugar while continuing to beat to develop a smooth and fluffy frosting.
- Add Vanilla and Cream: Mix in vanilla extract and heavy cream to loosen the frosting and create a light, spreadable consistency.
- Divide and Color Frosting: Separate the frosting evenly into three bowls: leave one plain (vanilla), mix mango purée into the second for a bright yellow-orange tint, and mix strawberry purée into the third for a pink-red hue.
- Create Sunset Swirl: Place each colored frosting side-by-side into a piping bag fitted with your desired tip to achieve a beautiful “sunset swirl” effect as you frost the cupcakes.
- Pipe Frosting and Garnish: Pipe the tri-colored frosting onto each cupcake in swirls for a stunning visual and optionally garnish with a small slice of strawberry or mango to enhance the presentation.
Notes
- Ensure the butter is softened at room temperature for easy and effective creaming with sugar.
- Use fresh mango and strawberries if possible for the best natural flavor and color in purées.
- Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Allow cupcakes to cool completely before filling and frosting to prevent melting.
Keywords: mango cupcakes, strawberry cupcakes, fruit filled cupcakes, colorful frosting, sunset swirl cupcakes, baked desserts, fruity cupcakes