Description

These Mango Strawberry Sunset Cupcakes offer a delightful tropical twist on classic cupcakes, featuring a moist mango-infused batter and a sweet strawberry filling. Topped with vibrant, multicolored sunset-inspired swirled frosting, they make a stunning and delicious treat perfect for any occasion.

Ingredients

Scale

Cupcakes

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 Filling

Strawberry preserves (amount not specified, estimated ½ cup)
1 tsp cornstarch

Sunset Frosting

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

Garnish

Fresh fruit slices (optional)

Instructions

Preheat Oven: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside to prepare for baking.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside to combine the dry base for the cupcakes.
Cream Butter Base: In a mixing bowl, beat the softened butter and granulated sugar for 2 to 3 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Add Fruit Magic: Incorporate the ripe mango puree, Greek yogurt, and mango juice into the butter mixture. Gradually add the dry ingredients, folding gently until just combined to form a smooth batter without overmixing.
Fill Cupcake Tins: Using an ice cream scoop, fill each paper-lined cupcake cup about two-thirds full. Lightly smooth the tops with a spatula and bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes are golden.
Make Strawberry Filling: In a small saucepan, heat the strawberry preserves and stir in the cornstarch. Cook over medium heat until thickened, about 2 minutes, then remove from heat and allow to cool completely.
Core Cupcakes: Once cupcakes are cooled completely (at least 30 minutes), use an apple corer or a small knife to core out a 1-inch deep section from the center of each cupcake. Save the removed tops to replace later.
Fill with Strawberry: Spoon about 1 teaspoon of the cooled strawberry filling into the hollowed center of each cupcake. Replace the saved cupcake tops to seal in the filling.
Prepare Sunset Frosting: Beat the softened butter until fluffy, about 2 minutes. Gradually add powdered sugar one cup at a time, mixing thoroughly. Add the heavy cream and beat until smooth and spreadable.
Create Color Swirls: Divide the frosting evenly into four bowls. Leave one bowl white. In the others, add yellow gel with mango puree, orange gel, and pink gel with strawberry puree respectively to create bright sunset colors.
Pipe Sunset Swirls: Fill a piping bag with the different colored frostings side-by-side to create a multicolored swirl effect. Pipe high swirls on top of each cupcake. Garnish each cupcake with fruit slices if desired to complete the look.
Serve and Enjoy: Present the beautifully decorated mango strawberry sunset cupcakes as a vibrant tropical treat perfect for gatherings or special occasions.

Notes

Make sure cupcakes are completely cooled before coring to avoid crumbling.
Adjust the amount of mango and strawberry puree in the frosting to achieve the desired intensity of flavor and color.
Use gel food coloring to keep frosting colors vibrant without affecting consistency.
For a dairy-free version, substitute butter and cream with vegan alternatives.
Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: mango cupcakes, strawberry filled cupcakes, sunset frosting, tropical cupcakes, fruit puree cupcakes, party cupcakes, dessert recipe