If you are looking for a vibrant, fruity treat that delights both the eyes and the palate, this Mango Strawberry Sunset Cupcakes Recipe is exactly what you need. Bursting with tropical mango sweetness and fresh strawberry brightness, these cupcakes are not only fluffy and moist but also dressed in a stunning swirled frosting that captures the colors of a beautiful sunset. They bring a perfect balance of tangy and sweet in every bite and are sure to become your new favorite dessert for any occasion.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet each plays an essential role in crafting the perfect Mango Strawberry Sunset Cupcakes Recipe. From the soft sweetness of mango purée to the bright pop of strawberry jam, every element adds flavor, texture, or that irresistible sunset hue.
- 1 cup all-purpose flour: The base of your cupcakes, providing structure and tenderness.
- 1 tsp baking powder: Ensures your cupcakes rise beautifully and stay light.
- 1/2 tsp salt: Enhances all the flavors with subtle depth.
- 1/2 cup softened butter: Adds richness and a melt-in-your-mouth crumb.
- 1 cup granulated sugar: Sweetens perfectly without overpowering.
- 2 large eggs: Bind everything together for a moist, firm texture.
- 2 tsp vanilla extract: Lends warmth and roundness to the flavor profile.
- 1/2 cup milk: Moistens the batter, making every bite soft and tender.
- 1/2 cup mango purée: Brings tropical sweetness and bright color to the mix.
- 1/4 cup strawberry jam: Creates a delightful fruity center surprise.
- 2 cups powdered sugar: Essential for the creamy, dreamy frosting.
- 1/2 cup heavy cream: Makes the frosting luxuriously smooth and fluffy.
How to Make Mango Strawberry Sunset Cupcakes Recipe
Step 1: Prepare the Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mixture is what will give your cupcakes their light, tender crumb.
Step 2: Cream Butter and Sugar
In a separate large bowl, beat the softened butter and granulated sugar together until they become fluffy and light in color, about 3 to 5 minutes. This step is crucial because it introduces air into your batter, making the cupcakes wonderfully soft.
Step 3: Add Wet Ingredients
Mix in the eggs, one at a time, followed by the vanilla extract. Then, stir in the milk and mango purée. The mango purée adds moisture and a natural sweetness that brightens every bite with tropical flair.
Step 4: Combine Wet and Dry
Gradually add the flour mixture to the wet ingredients, folding gently until just combined. Be careful not to over-mix, or your cupcakes could become dense rather than light and fluffy.
Step 5: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling them about three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Once baked, transfer to a wire rack to cool completely.
Step 6: Fill with Strawberry Jam
When the cupcakes are cool, gently hollow out the center of each with a small spoon or a cupcake corer and fill with the luscious strawberry jam. This juicy surprise will complement the mango’s sweetness beautifully.
Step 7: Prepare and Tint Frosting
Beat softened butter until creamy before gradually adding powdered sugar, vanilla extract, and heavy cream until smooth and fluffy. Divide the frosting into two bowls, tint one with mango purée and the other with strawberry purée to capture that perfect sunset swirl effect.
Step 8: Frost and Garnish
Using a piping bag, swirl the two-colored frostings together on top of each cupcake. Finish with fresh fruit slices or berries to elevate the presentation and add a fresh burst of flavor.
How to Serve Mango Strawberry Sunset Cupcakes Recipe
Garnishes
To complement the vibrant flavors, garnish your cupcakes with thin slices of fresh mango and strawberries, or scatter edible flowers for an elegant finish. These little touches not only enhance the look but also offer additional textures and freshness.
Side Dishes
Pair these cupcakes with a light, refreshing drink such as iced green tea or a fruity lemonade to balance the sweetness. For a brunch or party, a crisp salad of mixed greens with citrus dressing also creates a lovely contrast.
Creative Ways to Present
For a show-stopping dessert table, serve the Mango Strawberry Sunset Cupcakes Recipe on a tiered stand to showcase their stunning colors. You can also line trays with tropical leaves or place cupcakes inside clear dome covers to make them look like little edible suns.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the cupcakes in an airtight container at room temperature for up to two days to keep them moist and flavorful. Avoid refrigerating if possible, as this can dry them out.
Freezing
These cupcakes freeze beautifully! Wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to one month. Thaw overnight in the refrigerator before serving.
Reheating
To enjoy your cupcakes as if freshly baked, warm them in a microwave for about 10 seconds after thawing, but avoid overheating to keep the frosting intact and prevent dryness.
FAQs
Can I make the Mango Strawberry Sunset Cupcakes Recipe dairy-free?
Absolutely! Simply substitute the butter with vegan butter and use plant-based milk and coconut cream instead of heavy cream. The texture and flavor remain deliciously satisfying.
What can I use if I don’t have fresh mango or strawberries?
You can replace fresh mango purée with peach or apricot purée and swap strawberry jam for any berry jam you have on hand. These small tweaks keep the fruity essence of the recipe while offering some variety.
How do I get the frosting to swirl properly?
Divide your tinted frostings into a piping bag with a divider or simply place the two colors side by side inside the bag. When you pipe, the colors will blend into a beautiful sunset swirl on top of the cupcakes.
Are these cupcakes suitable for gluten-free diets?
Yes, you can substitute the all-purpose flour for a gluten-free flour blend. Just make sure the blend includes a binder like xanthan gum to maintain the structure of the cupcakes.
Can I prepare the batter ahead of time?
While it’s best to bake the cupcakes soon after mixing for the best rise, you can keep the batter covered in the refrigerator for up to 24 hours. Give it a gentle stir before scooping into liners.
Final Thoughts
These Mango Strawberry Sunset Cupcakes Recipe are pure joy wrapped in a little cake, perfect for brightening up any gathering or special day. Their stunning colors, balanced flavors, and delightful textures make them a truly irresistible treat you will want to make again and again. Trust me, once you try this recipe, it will quickly become one of your cherished favorites!
Print
Mango Strawberry Sunset Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Mango Strawberry Sunset Cupcakes are a delightful and colorful treat, combining tropical mango purée and sweet strawberry jam inside a moist cupcake, topped with a beautifully swirled frosting in matching fruity flavors. Perfect for parties, special occasions, or a refreshing dessert, these cupcakes are easy to make with options for gluten-free and dairy-free adaptations.
Ingredients
Cupcake Batter
- 1 cup all-purpose flour (substitute with gluten-free flour for gluten-free option)
- 1 tsp baking powder (ensure freshness for optimal rise)
- 1/2 tsp salt (use sea salt for a nuanced taste)
- 1/2 cup butter (softened) (can be replaced with vegan butter for a dairy-free version)
- 1 cup granulated sugar (coconut sugar can be used for a lower glycemic index alternative)
- 2 large eggs (for a vegan option, use flaxseed meal mixed with water)
- 2 tsp vanilla extract (substitute with almond extract for a different profile)
- 1/2 cup milk (substitute with plant-based milk for dairy-free)
- 1/2 cup mango purée (can use peach or apricot purée if mango is unavailable)
Filling & Frosting
- 1/4 cup strawberry jam (use any berry jam for variety)
- 2 cups powdered sugar (can replace with powdered erythritol for a sugar-free option)
- 1/2 cup heavy cream (use coconut cream for dairy-free frosting or milk for a lighter option)
- 1/4 cup softened butter (for frosting)
- 1 tsp vanilla extract (for frosting)
- 2 tbsp mango purée (to tint frosting)
- 2 tbsp strawberry purée (to tint frosting)
- Fresh fruit slices for garnish
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners, ensuring even heat distribution and easy cupcake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine and aerate the leavening agents evenly.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes, to create a smooth and airy base.
- Add Wet Ingredients: Incorporate the eggs and vanilla extract into the butter mixture, beating well after each addition. Then mix in the milk and mango purée, blending until fully combined.
- Combine Wet and Dry: Gradually fold the flour mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cupcakes.
- Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean, signaling doneness.
- Cool and Fill: Remove cupcakes from oven and cool completely on a wire rack. Once cooled, hollow out a small center from each cupcake and fill with strawberry jam for a sweet surprise inside.
- Prepare Frosting: Beat softened butter until creamy, then gradually add powdered sugar, vanilla extract, and heavy cream, mixing until smooth and fluffy to create the frosting base.
- Tint Frostings: Divide the frosting evenly into two bowls. Tint one portion with mango purée and the other with strawberry purée to create vibrant, flavored frosting colors.
- Frost and Garnish: Using a piping bag, swirl the two tinted frostings onto each cupcake to create a beautiful sunset effect. Garnish with fresh fruit slices for an elegant finishing touch.
Notes
- You can substitute all-purpose flour with gluten-free flour for a gluten-free option.
- Use vegan butter and plant-based milk to make the recipe dairy-free.
- Replace eggs with flaxseed meal mixed with water for a vegan version.
- Adjust sugar types as needed: coconut sugar for a lower glycemic index or powdered erythritol for sugar-free frosting.
- Ensure the cupcake centers are fully cooled before filling and frosting to avoid melting the jam and frosting.
- Fresh fruit slices such as mango or strawberries add a decorative and fresh flavor boost.
