Mango Strawberry Sunset Cupcakes (Print View)

Tropical mango and strawberry cupcakes with vibrant sunset swirl buttercream, perfect for festive gatherings.

# 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 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 the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, and salt in a medium bowl. 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 thoroughly after each addition. Mix in vanilla extract.
05 - Stir in milk and mango purée until fully combined.
06 - Gradually fold the dry mixture into wet ingredients until just incorporated. Avoid overmixing.
07 - Divide batter evenly among cupcake liners, filling each approximately three-quarters full.
08 - Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes completely on a wire rack.
09 - Remove a small center from each cupcake using a knife or corer. Fill cavities with about 1 teaspoon strawberry jam.
10 - Beat softened butter until creamy. Gradually add powdered sugar, mixing to a smooth consistency.
11 - Mix in vanilla extract and heavy cream or milk until fluffy.
12 - Separate frosting evenly into three bowls: leave one plain, mix mango purée into the second, and strawberry purée into the third.
13 - Place spoonfuls of each colored frosting side-by-side into a piping bag fitted with a star tip.
14 - Pipe swirls onto each cupcake to create a sunset gradient effect.
15 - Top cupcakes with fresh strawberry or mango slices as desired.

# Expert Advice:

01 -
  • Bright tropical flavors of mango and strawberry
  • Beautiful sunset swirl buttercream finish
02 -
  • Use ripe, fresh mango and strawberries for best results
  • 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
  • For a lighter version, substitute part of the butter with Greek yogurt in the batter
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