Mango Strawberry Sunset Cupcakes Recipe

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why make this recipe

Mango Strawberry Sunset Cupcakes are a delightful treat that blends the sweetness of mango with the tartness of strawberries. These cupcakes are perfect for any occasion, whether it’s a birthday party, a summer picnic, or just a cozy evening at home. The vibrant colors and fruity flavors make them not only delicious but also visually appealing. You’ll impress your friends and family with this fun and fruity dessert!

how to make Mango Strawberry Sunset Cupcakes

Here’s how to whip up these delicious cupcakes step by step.

Ingredients :

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter (softened)
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup ripe mango puree
• ½ cup Greek yogurt
• ¼ cup mango juice
• 1 cup unsalted butter (softened) for frosting
• 4 cups powdered sugar
• 3 tbsp heavy cream
• 2 tbsp mango puree
• 2 tbsp strawberry puree
• Orange (pink, yellow gel colors)

Directions :

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liner papers.
2. In a bowl, mix the all-purpose flour, baking powder, baking soda, and salt together until combined.
3. In another bowl, cream the softened butter and granulated sugar until fluffy. Add in the eggs and vanilla extract; mix well.
4. Slowly add the ripe mango puree, Greek yogurt, and mango juice to the butter mixture, stirring until combined.
5. Gradually mix the dry ingredients into the wet mixture until just combined. Do not over-mix.
6. Fill the cupcake tins with batter about two-thirds full.
7. While the cupcakes bake, prepare the strawberry filling by mixing strawberry puree with sugar to taste.
8. Once done, allow the cupcakes to cool, then core the center of each cupcake.
9. Fill each cored cupcake with the strawberry filling.
10. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the heavy cream, mango puree, and strawberry puree until smooth.
11. Divide the frosting into three bowls. Tint one with orange gel color, one with pink, and leave one as is.
12. Use a piping bag to create swirls of the three colors on top of each cupcake.

how to serve Mango Strawberry Sunset Cupcakes

Serve the Mango Strawberry Sunset Cupcakes on a pretty platter. You can add a slice of fresh fruit on top for an extra touch. They are perfect for sharing, so consider cutting them into smaller pieces at gatherings.

how to store Mango Strawberry Sunset Cupcakes

Store these cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week. Allow them to come back to room temperature before serving.

tips to make Mango Strawberry Sunset Cupcakes

• Make sure your butter is soft for easy mixing.
• Use ripe mangoes for the best flavor.
• If you don’t have Greek yogurt, regular yogurt can work too.
• Don’t skip on cooling the cupcakes completely before filling them to avoid melting the filling.

variation

You can add a hint of lime juice for extra zest or even swap out strawberries for raspberries or blueberries for a different fruity flavor!

FAQs

Can I make these cupcakes gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend.

Can I freeze these cupcakes?
Absolutely! Freeze the cupcakes without frosting for up to 3 months. Just thaw and frost before serving.

What can I use instead of mango puree?
If mango puree is unavailable, you can use other purees like peach or apricot for a similar taste.

Mango Strawberry Sunset Cupcakes

These vibrant and fruity cupcakes combine the sweetness of mango with the tartness of strawberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Cupcake Batter

• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.5 cups unsalted butter (softened) for batter
• 0.75 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 0.5 cups ripe mango puree
• 0.5 cups Greek yogurt
• 0.25 cups mango juice

Frosting

• 1 cup unsalted butter (softened) for frosting
• 4 cups powdered sugar
• 3 tbsp heavy cream
• 2 tbsp mango puree
• 2 tbsp strawberry puree
• Orange (pink, yellow gel colors) for tinting

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liner papers.
2. In a bowl, mix the all-purpose flour, baking powder, baking soda, and salt together until combined.
3. In another bowl, cream the softened butter and granulated sugar until fluffy. Add in the eggs and vanilla extract; mix well.
4. Slowly add the ripe mango puree, Greek yogurt, and mango juice to the butter mixture, stirring until combined.
5. Gradually mix the dry ingredients into the wet mixture until just combined. Do not over-mix.
6. Fill the cupcake tins with batter about two-thirds full.

Baking and Filling

1. While the cupcakes bake, prepare the strawberry filling by mixing strawberry puree with sugar to taste.
2. Once done, allow the cupcakes to cool, then core the center of each cupcake.
3. Fill each cored cupcake with the strawberry filling.

Frosting

1. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the heavy cream, mango puree, and strawberry puree until smooth.
2. Divide the frosting into three bowls. Tint one with orange gel color, one with pink, and leave one as is.
3. Use a piping bag to create swirls of the three colors on top of each cupcake.

Notes

Make sure your butter is soft for easy mixing. Use ripe mangoes for the best flavor. If you don’t have Greek yogurt, regular yogurt can work too. Don’t skip on cooling the cupcakes completely before filling them to avoid melting the filling.