Mango Strawberry Sunset Cupcakes
These bright and tender cupcakes are infused with tropical mango and topped with a strawberry buttercream that mimics a sunset, perfect for picnics and gatherings.
Ingredients
For the cupcake batter
- 1.5 cups all-purpose flour Spoon and level to avoid overpacking.
- 1 cup sugar
- 0.5 cups unsalted butter, softened Use European-style butter for richer flavor.
- 2 large eggs Best if at room temperature.
- 0.5 cups mango puree Fresh or canned without added sugar.
- 0.5 cups milk Use whole milk for better texture.
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
For the strawberry buttercream frosting
- 0.5 cups unsalted butter, softened Ensure it is not melted.
- 3 cups powdered sugar Add more if the frosting is too thin.
- 1 teaspoon vanilla extract For added flavor.
- 2 tablespoons heavy cream Adjust to achieve desired consistency.
- 0.5 cups strawberries, pureed Use ripe strawberries for best flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the mango puree and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Baking
- Bake for 15–20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
Frosting
- Beat the softened butter until creamy, then gradually mix in the powdered sugar, vanilla extract, and heavy cream until smooth.
- Add the strawberry puree to the frosting and mix until well combined.
- Frost the cooled cupcakes using a piping bag or an offset spatula.
Notes
Store frosted cupcakes in the refrigerator for 3-4 days or at room temperature in an airtight container for one day. For a slightly zesty flavor, add lime zest to the mango puree.