Mango Strawberry Sunset (Print Version)

Tropical mango and strawberry combine in a colorful sunset swirl for a summer crowd-pleaser.

# Components:

→ Cupcake Batter

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 1/2 cup whole milk
09 - 1/4 cup mango purée (fresh or canned)

→ Filling

10 - 1/4 cup strawberry jam

→ Sunset Swirl Buttercream

11 - 1 cup unsalted butter, softened
12 - 3 cups powdered sugar
13 - 2 tablespoons heavy cream (or milk)
14 - 1 teaspoon vanilla extract
15 - 2 tablespoons mango purée
16 - 2 tablespoons strawberry purée

→ Optional Garnish

17 - Fresh strawberry slices
18 - Fresh mango slices

# Directions:

01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Stir in milk and mango purée until fully combined.
06 - Gradually fold in the dry ingredients until just incorporated; avoid overmixing.
07 - Divide batter evenly among liners, filling each about three-quarters full.
08 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
09 - Once cooled, remove a small center from each cupcake using a knife or corer and fill each cavity with approximately 1 teaspoon strawberry jam.
10 - Beat softened butter until creamy. Gradually add powdered sugar, mixing until smooth.
11 - Mix in vanilla extract and heavy cream or milk until the frosting is fluffy.
12 - Split frosting into three portions: leave one plain, fold mango purée into the second, and strawberry purée into the third.
13 - Place spoonfuls of each colored frosting side-by-side into a large piping bag fitted with a star tip.
14 - Pipe swirls onto each cupcake to achieve a sunset gradient appearance.
15 - Optionally decorate with fresh strawberry or mango slices.

# Expert Advice:

01 -
  • Tropical mango and strawberry flavors
  • Beautiful sunset swirl buttercream
02 -
  • Use ripe fresh mango and strawberries for best flavor
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days
03 -
  • Ensure all ingredients are at room temperature for smooth mixing
  • Substitute part of the butter with Greek yogurt for a lighter cupcake batter
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