Name: Mango Strawberry Sunset Cupcakes Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 48 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup ripe mango puree; ½ cup Greek yogurt; ¼ cup mango juice; Strawberry preserves (amount not specified, estimated ½ cup); 1 tsp cornstarch; 1 cup unsalted butter, softened; 4 cups powdered sugar; 3 tbsp heavy cream; 2 tbsp mango puree; 2 tbsp strawberry puree; Orange gel food coloring; Yellow gel food coloring; Pink gel food coloring; Fresh fruit slices (optional)

Ingredients

1½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter (softened)

¾ cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup ripe mango puree

½ cup Greek yogurt

¼ cup mango juice

1 cup unsalted butter (softened) for frosting

4 cups powdered sugar

3 tbsp heavy cream

2 tbsp mango puree (for frosting)

2 tbsp strawberry puree (for frosting)

Orange, pink, and yellow gel food colors

Strawberry preserves and cornstarch (for filling)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Step 2: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Beat the softened butter and sugar together for 2-3 minutes until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Step 4: Mix in mango puree, Greek yogurt, and mango juice. Gradually add the dry ingredients and fold gently until just combined.

Step 5: Use an ice cream scoop to fill cupcake liners two-thirds full. Smooth the tops lightly and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: While cupcakes bake, heat strawberry preserves with a little cornstarch in a saucepan, stirring until thickened (about 2 minutes). Let it cool completely.

Step 7: Once cupcakes are cool (at least 30 minutes), use an apple corer or knife to remove a 1-inch deep center from each cupcake, saving the tops.

Step 8: Spoon about 1 teaspoon of the strawberry filling into each hollow. Replace the cupcake tops to seal in the filling.

Step 9: To make the frosting, beat 1 cup softened butter until fluffy (about 2 minutes). Gradually add powdered sugar, one cup at a time, mixing well. Stir in heavy cream until smooth and spreadable.

Step 10: Divide the frosting evenly into 4 bowls. Leave one plain (white). Color the others with gel food colors: one with yellow and mango puree, one with orange, and one with pink and strawberry puree.

Step 11: Fill a piping bag with the different colored frostings side by side. Pipe tall swirls onto cupcakes creating a sunset effect. Garnish with fresh fruit slices if desired.

Tips & Variations

Use a gentle folding technique when mixing the batter to keep cupcakes light and fluffy.

For a tangier filling, add a splash of lemon juice to the strawberry preserves before thickening.

Substitute Greek yogurt with sour cream or buttermilk for a slightly different texture.

Try piping the frosting with a large star tip for even more dramatic swirls.

FAQs

Can I use frozen mango or strawberries for this recipe?

Yes, thaw the frozen fruit completely and puree before using to maintain the right consistency in the batter and filling.

How do I prevent the frosting colors from mixing too much?

Make sure the colored frostings are thick enough and chilled slightly before piping. Fill the piping bag carefully so the colors stay separate, and pipe steadily to maintain distinct swirls.