Description
Tropical, colorful, and irresistibly soft these Mango Strawberry Sunset Cupcakes combine fluffy vanilla cake with swirls of mango and strawberry buttercream for a dessert that looks as good as it tastes.
Ingredients
For the Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1/4 cup sour cream
For the Mango Buttercream:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
2–3 tbsp mango puree or nectar
1/2 tsp vanilla extract
For the Strawberry Buttercream:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
2–3 tbsp strawberry puree or jam
1/2 tsp vanilla extract
Optional Garnish:
Fresh mango slices, strawberries, or edible flowers
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar together until light and fluffy.
4. Add eggs one at a time, beating well after each addition, then mix in vanilla.
5. Alternate adding dry ingredients and milk/sour cream to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
6. Divide batter evenly among cupcake liners (about 2/3 full each).
7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool cupcakes completely before frosting.
9. For each buttercream, beat butter until creamy, then add powdered sugar gradually.
10. Mix in puree and vanilla until smooth and fluffy, adjusting consistency with more puree or sugar as needed.
11. To create the “sunset” swirl, spoon mango and strawberry buttercream side-by-side into a piping bag fitted with a large star tip.
12. Pipe onto cooled cupcakes in swirls to create a two-tone effect.
13. Garnish with fresh fruit or edible flowers if desired.
Notes
You can use frozen mango and strawberries — just thaw and puree before using.
For a shortcut, use one batch of buttercream and flavor half with mango and half with strawberry.
Store cupcakes in an airtight container in the fridge for up to 3 days; bring to room temperature before serving.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
Keywords: mango strawberry cupcakes, tropical cupcakes, mango buttercream, strawberry frosting, sunset dessert