Mango Strawberry Sunset Cupcakes are a vibrant and delicious treat that brings the feeling of summer right to your kitchen! These delightful cupcakes feature a moist mango-infused cake filled with sweet strawberry jam and topped with a stunning “sunset swirl” frosting that combines the flavors of both fruits. Perfect for any occasion, including birthday parties, family gatherings, or simply as a delicious snack, these cupcakes are sure to impress both friends and family alike.
Recipe Information
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Servings: 12 cupcakes
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 300
- Protein: 2g
- Carbohydrates: 40g
- Fat: 15g
- Fiber: 0g
- Sugar: 25g
- Sodium: 150mg
Why Make This Mango Strawberry Sunset Cupcakes: A Delightful Recipe!
Mango Strawberry Sunset Cupcakes are not just visually appealing; they also deliver a delightful burst of flavor with every bite. The combination of ripe mangoes and sweet strawberries creates a refreshing taste that dances on the palate. The cupcakes’ fluffy texture pairs perfectly with the creamy frosting, making them a delightful addition to any dessert table. Plus, they’re simple to make, ensuring that both experienced and novice bakers can enjoy creating this scrumptious treat!
How to Make Mango Strawberry Sunset Cupcakes: A Delightful Recipe!
Baking these cupcakes is a joyful experience that can be easily managed in a short amount of time. Let’s get started!
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:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners to make the cupcakes easy to remove once they are baked.
Step 2: Mixing
In a bowl, whisk together the flour, baking powder, and salt until well combined. In another large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step is crucial for getting that tender texture in your cupcakes!
Step 3: Cooking
To the mixture of butter and sugar, beat in the eggs one at a time, followed by the vanilla extract, milk, and mango purée. Slowly add in the dry ingredients from the first bowl until the batter is just combined. Be careful not to overmix! Fill each cupcake liner about ¾ full with the batter and bake in the preheated oven for 18-20 minutes, or until the cupcakes are golden and a toothpick inserted into the center comes out clean. After taking them out of the oven, allow the cupcakes to cool completely on a wire rack.
Step 4: Finishing
Once the cupcakes are cool, use a piping bag or a small knife to fill the center of each cupcake with strawberry jam. For the frosting, beat the unsalted butter until creamy, then gradually add powdered sugar. Mix in the vanilla and heavy cream until the frosting is smooth and fluffy. Divide the frosting into three bowls: leave one white, mix one with mango purée for a beautiful yellow-orange hue, and mix the last one with strawberry purée for a pink-red tone. Using a piping bag, fill it with the colors side-by-side to create a beautiful “sunset swirl” effect while frosting the cupcakes. Optional: garnish with a small slice of fresh strawberry or mango for that extra touch of elegance.
How to Serve Mango Strawberry Sunset Cupcakes: A Delightful Recipe!
Serve these enchanting cupcakes at room temperature. They are ideal for summer picnics, birthday parties, or a casual get-together with friends. For an extra treat, pair them with a refreshing glass of lemonade or iced tea to enhance their fruity flavors. Don’t forget to arrange your cupcakes on a colorful platter for visual appeal!
How to Store Mango Strawberry Sunset Cupcakes: A Delightful Recipe!
To keep your Mango Strawberry Sunset Cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can refrigerate them for up to a week. For freezing, place the cupcakes in a freezer-safe container, and they can last for up to 3 months. Just be sure to let them thaw in the fridge before serving.
Expert Tips for Perfect Mango Strawberry Sunset Cupcakes: A Delightful Recipe!
- Fresh Ingredients: Use fresh fruits when possible for the best flavor and texture in both the cupcakes and the frosting.
- Room Temperature: Make sure your butter and eggs are at room temperature for better mixing.
- Don’t Overbake: Keep an eye on your cupcakes while they are baking. Ovens can vary, so check for doneness a minute or two before the end of the baking time.
- Frosting Consistency: If the frosting seems too thick, add a little more cream or milk to achieve the desired fluffiness.
- Color Combinations: Get creative with the frosting! Try different color combinations for fun seasonal themes or festive occasions.
Delicious Variations
- Fruity Additions: Experiment with other fruits such as blueberries or raspberries in the frosting or as a filling.
- Chocolate Lovers: Add cocoa powder to half of the cupcake batter for a chocolate mango-strawberry combo.
- Vegan Option: Substitute eggs with flaxseed meal and dairy butter with plant-based alternatives to create a vegan-friendly version.
Frequently Asked Questions
-
Can I make the cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and store them in an airtight container until you’re ready to frost and serve. -
What can I substitute for mango purée?
If mango purée is unavailable, you can use pureed peaches or applesauce as a tasty alternative, though the flavor will differ slightly. -
Does the frosting need to be refrigerated?
If your frosting is made with heavy cream, it’s best to refrigerate leftovers. However, it’s fine at room temperature for a day. -
Can I decorate these cupcakes differently?
Absolutely! Try adding sprinkles, edible glitter, or even coconut flakes to give these cupcakes a fun twist. -
What if I don’t have powdered sugar?
You can make your own by blending granulated sugar in a blender until it reaches a fine powder consistency.
Conclusion
Mango Strawberry Sunset Cupcakes are not only a feast for the eyes but also a delightful addition to your dessert repertoire. Whether you’re celebrating a special occasion or just treating yourself, these cupcakes offer a taste of sunshine with every delicious bite. We hope you enjoy making and sharing them as much as we do! So roll up your sleeves and get ready for a baking adventure—your friends and family will thank you!
Print
Mango Strawberry Sunset Cupcakes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Vibrant cupcakes filled with sweet strawberry jam and topped with a stunning sunset swirl frosting of mango and strawberry flavors.
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 the 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 granulated sugar until fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract, milk, and mango purée. Gradually add the dry ingredients until just combined.
- Fill cupcake liners ¾ full and bake for 18-20 minutes until golden. Cool on a wire rack before filling with strawberry jam and frosting.
- For the frosting, beat unsalted butter until creamy, then add powdered sugar gradually. Mix in vanilla and heavy cream until smooth. Divide frosting to mix with mango and strawberry purées for coloring. Use a piping bag to create a sunset swirl effect on the cupcakes.
Notes
Store cupcakes in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. They can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg
