Mango Strawberry Sunset Cupcakes
These vibrant cupcakes are filled with fresh flavors of mango and strawberry, perfect for any occasion.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cups unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cups milk
- 0.25 cups mango purée (fresh or canned)
- 0.25 cups 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 your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs and vanilla. Next, mix in the milk and mango purée.
- Gradually add the dry ingredients, stirring until just combined.
- Fill each cupcake liner about ¾ full with the batter and bake for 18–20 minutes, until they are golden and set. Let them cool completely.
Filling and Frosting
- Once cooled, use a piping bag or a small knife to fill each cupcake center with strawberry jam.
- Beat the butter until creamy and gradually add the powdered sugar.
- Mix in 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.
- Place each color side-by-side in a piping bag to create a 'sunset swirl' effect.
- Pipe the frosting onto your cupcakes in lovely swirls.
- Optional: Garnish with a small slice of strawberry or mango for that extra touch!
Notes
Best enjoyed fresh or at room temperature. Store leftovers in an airtight container for up to three days.