Mango Strawberry Sunset Cupcakes
Bright, crowd-pleasing cupcakes featuring tropical mango and strawberry jam, topped with a stunning tri-colored frosting swirl, perfect for any gathering.
Ingredients
For the Cupcake Batter
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cups unsalted butter, softened Can substitute with equal coconut oil for dairy-free.
- 1 cups granulated sugar
- 2 large eggs Use room-temperature for best results.
- 1 tsp alcohol-free vanilla extract
- 0.5 cups milk (dairy or plant-based)
- 0.25 cups mango purée Fresh or canned; thaw and blend if using frozen.
- 0.25 cups strawberry jam (for filling) Seedless preferred for a smoother center.
For the Frosting
- 1 cups unsalted butter, softened
- 3 cups powdered sugar, sifted Adjust quantity for sweetness and texture.
- 2 tbsp heavy cream or milk Use more or less to reach desired consistency.
- 1 tsp alcohol-free vanilla extract
- 2 tbsp mango purée For the yellow-orange swirl.
- 2 tbsp strawberry purée For the pink-red swirl.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy (about 3–4 minutes with a hand mixer).
- Beat in the eggs one at a time, followed by alcohol-free vanilla extract.
- Mix in milk and mango purée until smooth.
- Gradually add the dry ingredients to the wet, mixing just until combined.
- Spoon batter into the liners, filling each about ¾ full.
Baking
- Bake for 18–20 minutes, or until the tops are golden and a toothpick comes out clean.
- Let cupcakes cool completely on a rack.
Filling and Frosting
- When cooled, use a small knife or cupcake corer to remove a center from each cupcake and fill with strawberry jam; replace the crumb top.
- For the frosting: beat softened butter until creamy, add powdered sugar gradually, then add cream and vanilla; beat until smooth.
- Divide frosting into three bowls. Leave one bowl plain, stir mango purée into the second bowl, and strawberry purée into the third.
- Spoon the three colors side-by-side into a piping bag to create the 'sunset swirl' effect. Pipe swirls onto each cupcake.
- Optional: garnish with a thin slice of strawberry or a small mango piece.
Notes
Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4 days or freeze unfrosted cupcakes for up to 1 month.