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

Scale

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

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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.