Mango Strawberry Sunset Cupcakes: A Delightful Recipe!
Why Make This Recipe
Mango Strawberry Sunset Cupcakes are perfect for any occasion! These bright and colorful treats combine the sweet flavors of mango and strawberry, making them a delightful choice for summer parties, birthday celebrations, or just a cozy afternoon snack. Not only are they tasty, but their beautiful sunset swirl frosting makes them visually appealing too. They are sure to impress your friends and family!
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 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 until light and fluffy.
- Beat in the eggs and vanilla extract. Mix in the milk and mango purée.
- Slowly add the dry ingredients to the wet mixture until just combined.
- Fill the cupcake liners about ¾ full and bake for 18–20 minutes, until they are golden and set. Allow cupcakes to cool completely.
- Once cooled, use a piping bag or a small knife to fill each cupcake center with strawberry jam.
- Beat the butter until creamy. Gradually add the powdered sugar.
- Mix in the vanilla and heavy cream until the frosting is smooth and fluffy.
- Divide the frosting into three bowls: one plain, one mixed with mango purée, and one mixed with strawberry purée.
- Put each color side-by-side in a piping bag to create a “sunset swirl” effect.
- Pipe the frosting onto the cupcakes in beautiful swirls.
- Optional: Garnish with a small slice of strawberry or mango for extra flair.
How to Serve Mango Strawberry Sunset Cupcakes
These cupcakes are a perfect stand-alone dessert! Serve them on a nice platter, or place them in individual cupcake liners on a table for guests to grab. They can be enjoyed at room temperature and are great for sharing at gatherings or parties.
How to Store Mango Strawberry Sunset Cupcakes
Store these cupcakes in an airtight container at room temperature for up to three days. If you need to keep them longer, place them in the refrigerator. Just be sure to bring them back to room temperature before serving to enhance their flavors.
Tips to Make Mango Strawberry Sunset Cupcakes
- Ensure all ingredients are at room temperature before starting to make the mixing easier.
- If you want an even stronger fruit flavor, feel free to add more mango or strawberry purée to the batter or frosting.
- Don’t overbake the cupcakes; check them a minute or two earlier than the stated time for best results.
Variation
Try adding a touch of lime zest to your frosting for a refreshing twist. It complements the mango and strawberry flavors beautifully and adds a nice zing to each bite!
FAQs
1. Can I use other fruits instead of mango and strawberry?
Yes! You can experiment with other fruits like blueberries, raspberries, or peaches for different flavors.
2. Can I make the frosting a day ahead?
Absolutely! You can make the frosting a day ahead of time and store it in the refrigerator. Just remember to let it come to room temperature before piping it onto the cupcakes.
3. How can I make these cupcakes gluten-free?
To make gluten-free cupcakes, substitute the all-purpose flour with a gluten-free flour blend. Make sure all other ingredients are also gluten-free.
Mango Strawberry Sunset Cupcakes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Bright and colorful cupcakes with a delightful mix of mango and strawberry flavors, topped with a stunning sunset swirl frosting.
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)
Instructions
- 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 until light and fluffy.
- Beat in the eggs and vanilla extract. Mix in the milk and mango purée.
- Slowly add the dry ingredients to the wet mixture until just combined.
- Fill the cupcake liners about ¾ full and bake for 18–20 minutes, until they are golden and set. Allow cupcakes to cool completely.
- Once cooled, use a piping bag or a small knife to fill each cupcake center with strawberry jam.
- Beat the butter until creamy. Gradually add the powdered sugar.
- Mix in the vanilla and heavy cream until the frosting is smooth and fluffy.
- Divide the frosting into three bowls: one plain, one mixed with mango purée, and one mixed with strawberry purée.
- Put each color side-by-side in a piping bag to create a “sunset swirl” effect.
- Pipe the frosting onto the cupcakes in beautiful swirls.
- Optional: Garnish with a small slice of strawberry or mango for extra flair.
Notes
Ensure all ingredients are at room temperature before starting. For a stronger fruit flavor, add more purée to the batter or frosting. Check for doneness a minute or two earlier than the stated time.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
