Why Make This Recipe
Mango Strawberry Sunset Cupcakes are not just a treat for the taste buds; they are a feast for the eyes as well! With their vibrant colors and fruity flavors, these cupcakes are perfect for any occasion. Whether it’s a birthday party, a summer gathering, or simply a fun dessert at home, these cupcakes will surely impress your friends and family. The combination of mango and strawberry gives each bite a delightful burst of flavor that will have everyone coming back for more.
How to Make Mango Strawberry Sunset Cupcakes
Ingredients:
- 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 (for filling)
- 1 cup unsalted butter (for frosting, softened)
- 3 cups powdered sugar
- 2 tbsp heavy cream (or milk)
- 1 tsp vanilla extract (for frosting)
- 2 tbsp mango purée (for frosting)
- 2 tbsp strawberry purée (for frosting)
Directions:
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar together until light and fluffy.
- Beat in the eggs and vanilla extract. Then, mix in the milk and mango purée.
- Slowly add the dry ingredients to the wet mixture until just combined.
- Fill each cupcake liner ¾ full with batter and bake for 18–20 minutes, or until golden and set. Let the cupcakes cool completely.
- Once cooled, use a piping bag or a small knife to fill each cupcake center with strawberry jam.
- To make the frosting, beat the butter until creamy. Gradually add powdered sugar.
- Mix in the vanilla and heavy cream until smooth and fluffy.
- Divide the frosting into three bowls: one plain, one with mango purée, and one with strawberry purée.
- Add each color side-by-side into a piping bag to create a “sunset swirl” effect.
- Pipe the frosting onto the cupcakes in swirls. Optional: Garnish with a small slice of strawberry or mango for extra flair.
How to Serve Mango Strawberry Sunset Cupcakes
These cupcakes are best served fresh and can be placed on a beautiful platter for a stunning display. You can enjoy them at room temperature or slightly chilled. Their vibrant colors and delightful flavors will surely be a hit!
How to Store Mango Strawberry Sunset Cupcakes
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want to store them for longer, consider refrigerating them for up to a week. Just remember to bring them back to room temperature before serving for the best taste.
Tips to Make Mango Strawberry Sunset Cupcakes
- Make sure your butter is at room temperature for easy creaming with the sugar.
- Allow the cupcakes to cool completely before filling them with strawberry jam, to avoid melting the jam.
- For the frosting, you can adjust the amount of purée for a stronger fruit flavor.
- Be creative with your cupcake decorations; edible glitter or colorful sprinkles can make them even more festive!
Variation
Feel free to experiment with different fruit flavors for the frosting! You can try peach purée or raspberry purée for a new twist on the classic recipe.
FAQs
Q: Can I use fresh fruit instead of purée?
A: Yes, you can use fresh fruit, but purée provides a smoother texture and more consistent flavor.
Q: How can I make these cupcakes gluten-free?
A: Substitute all-purpose flour with a gluten-free flour blend, making sure it has a similar consistency.
Q: Can I make the cupcakes ahead of time?
A: Absolutely! You can bake them a day in advance and frost them the next day to keep them fresh.
Mango Strawberry Sunset Cupcakes
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cup unsalted butter (softened) Make sure at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup milk
- 0.25 cup mango purée (fresh or canned)
- 0.25 cup strawberry jam (for filling)
Frosting Ingredients
- 1 cup unsalted butter (for frosting, softened)
- 3 cups powdered sugar
- 2 tbsp heavy cream (or milk)
- 1 tsp vanilla extract (for frosting)
- 2 tbsp mango purée (for frosting)
- 2 tbsp strawberry purée (for frosting)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar together until light and fluffy.
- Beat in the eggs and vanilla extract. Then, mix in the milk and mango purée.
- Slowly add the dry ingredients to the wet mixture until just combined.
- Fill each cupcake liner ¾ full with batter and bake for 18–20 minutes, or until golden and set.
- Let the cupcakes cool completely.
Filling and Frosting
- Once cooled, use a piping bag or a small knife to fill each cupcake center with strawberry jam.
- To make the frosting, beat the butter until creamy. Gradually add powdered sugar.
- Mix in the vanilla and heavy cream until smooth and fluffy.
- Divide the frosting into three bowls: one plain, one with mango purée, and one with strawberry purée.
- Add each color side-by-side into a piping bag to create a 'sunset swirl' effect.
- Pipe the frosting onto the cupcakes in swirls. Optional: Garnish with a small slice of strawberry or mango for extra flair.
