Mango Strawberry Sunset Cupcakes
These light and fluffy cupcakes filled with strawberry jam create a tropical delight with a vibrant sunset swirl frosting, perfect for any celebration.
Ingredients
For the cupcakes
- 1.5 cups all-purpose flour Use unbleached for a tender crumb.
- 1.5 tsp baking powder Leavening agent.
- 0.25 tsp salt Enhances flavor.
- 0.5 cups unsalted butter (softened) For batter.
- 1 cups granulated sugar Adds sweetness.
- 2 large eggs Ensure they are at room temperature.
- 1 tsp vanilla extract For flavor.
- 0.5 cups milk Use whole milk for richness.
- 0.25 cups mango purée (fresh or canned) Adds moisture.
- 0.25 cups strawberry jam (for filling) Prefer seedless for a smooth filling.
For the frosting
- 1 cups unsalted butter (for frosting, softened) Creates creamy texture.
- 3 cups powdered sugar Sift for silky frosting.
- 2 tbsp heavy cream (or milk) Adjust for desired consistency.
- 1 tsp vanilla extract (for frosting) For flavor.
- 2 tbsp mango purée (for frosting) Adds color and flavor.
- 2 tbsp strawberry purée (for frosting) Adds color and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
Mixing Dry Ingredients
- Whisk together flour, baking powder, and salt in a medium bowl.
Creaming Butter and Sugar
- In a separate bowl, beat softened butter with granulated sugar until light and fluffy, about 3–4 minutes.
Combining Wet Ingredients
- Beat in the eggs one at a time, then mix in vanilla, milk, and mango purée until combined.
Combining Mixtures
- Fold the dry ingredients into the wet mixture slowly, mixing until just combined.
Baking
- Fill each cupcake liner about ¾ full and bake for 18–20 minutes until golden.
Cooling and Filling with Jam
- Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Use a small knife to remove a cylinder from the center and fill with strawberry jam.
Making the Frosting
- Beat softened butter until creamy, gradually adding powdered sugar, vanilla, and cream until smooth.
Coloring the Frosting
- Divide frosting into three bowls; mix in mango purée for yellow-orange, and strawberry purée for pink-red.
Piping and Garnishing
- Pipe swirls on top of each cupcake with the colored frosting.
- Garnish with a slice of strawberry or mango if desired.
Notes
For best results, ensure butter and eggs are at room temperature before mixing. Store frosted cupcakes in the fridge or freeze unfrosted for up to 3 months.