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Mango Strawberry Sunset Cupcakes Recipe

Mango Strawberry Sunset Cupcakes Recipe

Delight in these Mango Strawberry Sunset Cupcakes, featuring tropical mango and strawberry flavors in a delightful treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 250 kcal

Equipment

  • Muffin tin
  • Mixing Bowls
  • whisk
  • piping bag

Ingredients
  

Cupcake Batter

  • 1.5 cups all-purpose flour
  • 1.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups milk
  • 0.25 cups mango purée fresh or canned

Filling

  • 0.25 cups strawberry jam

Frosting

  • 1 cups unsalted butter softened
  • 3 cups powdered sugar
  • 2 tablespoon heavy cream or milk
  • 1 teaspoon vanilla extract
  • 2 tablespoon mango purée
  • 2 tablespoon strawberry purée

Instructions
 

Cupcake Preparation

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
  • In a separate larger bowl, cream the softened butter and granulated sugar together until light and fluffy.
  • Beat in the eggs one at a time along with the vanilla extract.
  • Mix in the milk and mango purée.
  • Gradually add the dry ingredients to the wet mixture, folding gently just until combined.
  • Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick comes out clean. Remove from oven and cool completely.

Filling and Frosting Preparation

  • Once cooled, hollow out a small center portion of each cupcake and fill with strawberry jam.
  • Beat the softened butter until creamy. Gradually add powdered sugar while beating to incorporate air.
  • Mix in vanilla extract and heavy cream until the frosting is smooth and spreadable.
  • Divide the frosting into three bowls. Leave one plain, mix one with mango purée, and the last with strawberry purée.
  • Place all three colored frostings side-by-side into a single piping bag to create a swirl effect.
  • Pipe the tri-colored frosting onto the cupcakes using swirled motions.
  • Garnish each cupcake with a small slice of fresh strawberry or mango.

Notes

Ensure the butter and eggs are at room temperature for smoother batter and frosting. Use fresh or high-quality mango purée for the best flavor. For a dairy-free option, replace butter with a plant-based alternative and use coconut cream. Cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Allow to cool completely before frosting.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 0.5gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 10mgIron: 1mg
Keyword baking, cupcakes, dessert, mango, strawberries, treats
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