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Mango Strawberry Sunset Cupcakes Recipe

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4.8 from 15 reviews

Mango Strawberry Sunset Cupcakes are a vibrant and delicious treat featuring a light mango-infused cake filled with sweet strawberry jam and topped with a beautiful three-tone sunset swirl frosting combining mango, strawberry, and vanilla flavors. Perfect for parties or a delightful dessert.

Ingredients

Cupcakes

  • 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)

Filling

  • ¼ cup strawberry jam

Frosting

  • 1 cup unsalted butter (softened)
  • 3 cups powdered sugar
  • 2 tbsp heavy cream (or milk)
  • 1 tsp vanilla extract
  • 2 tbsp mango purée
  • 2 tbsp strawberry purée

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even leavening in the cupcakes.
  3. Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
  4. Add Wet Ingredients: Beat in the eggs one at a time, then mix in the vanilla extract. Gradually add the milk and mango purée and combine well.
  5. Combine Ingredients: Slowly incorporate the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix to maintain cupcake tenderness.
  6. Fill and Bake: Fill each cupcake liner about ¾ full with batter, then bake in the preheated oven for 20 minutes until the cupcakes are golden and a toothpick inserted in the center comes out clean. Let them cool completely.
  7. Fill Cupcakes: Once cooled, use a piping bag or a small knife to carefully create a small hole in the center of each cupcake and fill it with ¼ cup strawberry jam evenly distributed among the cupcakes.
  8. Prepare Frosting: Beat the softened butter until creamy. Gradually add powdered sugar and continue beating. Mix in vanilla extract and heavy cream until the frosting is smooth and fluffy.
  9. Create Sunset Colors: Divide the frosting into three bowls. Leave one portion plain (white/vanilla), mix another with mango purée for a yellow-orange color, and mix the last with strawberry purée for a pink-red color.
  10. Pipe Frosting: Place the three differently colored frostings side-by-side into a piping bag to create a “sunset swirl” effect, then pipe onto each cupcake in decorative swirls.
  11. Garnish: Optionally, garnish each cupcake with a small slice of strawberry or mango for extra flair and visual appeal.

Notes

  • Use fresh mango and strawberry purée for the best flavor and vibrant color in frosting.
  • For dairy-free options, substitute butter with vegan butter and heavy cream with coconut cream.
  • Ensure cupcakes are completely cool before filling and frosting to avoid melting or collapsing the structure.
  • To make the sunset swirl effect easier, gently blend the frosting colors side-by-side without mixing them fully.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: https://sweetworldcooks.com/mango-strawberry-sunset-cupcakes-recipe/