Experience the vibrant flavors of summer with our delightful Mango Strawberry Sunset Cupcakes, a recipe perfect for any occasion. These delightful treats offer a delicious and easy way to bring the taste of sunshine into your kitchen, making them a go-to for dessert enthusiasts.
Key Ingredients for Mango Strawberry Sunset Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¼ cup mango puree (from fresh or frozen mango, blended until smooth)
- ¼ cup strawberry puree (from fresh or frozen strawberries, blended until smooth)
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- ¼ cup strawberry puree
- 2 tablespoons mango puree
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional for garnish: Fresh strawberry slices, diced fresh mango, edible glitter
How to Make Mango Strawberry Sunset Cupcakes
Whip up these Mango Strawberry Sunset Cupcakes in under an hour for a guaranteed crowd-pleaser that balances tropical sweetness with berry tartness. The moist cake base, infused with real fruit purees, makes each bite a luxurious experience, especially when topped with a creamy, dual-toned frosting. These cupcakes are simple to make, satisfyingly delicious, and perfect for impressing guests or treating yourself.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Alternate Dry and Wet: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Divide and Flavor: Divide the batter evenly between two separate bowls. In the first bowl, gently fold in the ¼ cup of mango puree until just incorporated. In the second bowl, gently fold in the ¼ cup of strawberry puree until just incorporated.
- Layer the Batters: Spoon alternating dollops of mango and strawberry batter into the prepared cupcake liners, filling each about two-thirds full. You can swirl them gently with a toothpick for a decorative effect or leave them as distinct layers for a more striking sunset look.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This is crucial for successful frosting.
- Prepare the Frosting: While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened unsalted butter until creamy.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
- Divide and Color Frosting: Divide the frosting into two equal portions. To one portion, add the ¼ cup of strawberry puree and 1 teaspoon of vanilla extract, beating until smooth and pink. To the second portion, add the 2 tablespoons of mango puree and a pinch of salt, beating until smooth and orange-yellow.
- Frost the Cupcakes: Once the cupcakes are completely cool, spoon the strawberry frosting into one piping bag fitted with a large star tip, and the mango frosting into another piping bag. Pipe large swirls of strawberry and mango frosting onto each cupcake, creating a sunset effect. You can also alternate piping techniques to achieve unique designs.
- Garnish (Optional): Decorate with fresh strawberry slices, diced mango, or a sprinkle of edible glitter for an extra touch of sparkle.
Why You’ll Love This Mango Strawberry Sunset Cupcakes
These Mango Strawberry Sunset Cupcakes are a true celebration of summer’s finest produce, bringing together the sweet, tropical notes of mango with the bright, tangy essence of strawberries in every moist bite. The visually stunning dual-toned frosting mimics a breathtaking sunset, making them as beautiful as they are delicious, offering a delightful contrast to simpler vanilla or chocolate frosted cupcakes. Plus, making these at home saves you money compared to purchasing specialty bakery treats, allowing you to enjoy high-quality, homemade desserts without the premium price tag.
The combination of real fruit purees in both the cake and the frosting ensures an authentic, vibrant flavor that artificial ingredients can’t replicate, offering a taste that’s both refreshing and deeply satisfying. So why not ditch the store-bought and bring this burst of sunshine to your own kitchen? Give these Mango Strawberry Sunset Cupcakes a try this weekend – your taste buds will thank you!
Storing and Reheating Tips
Properly storing your Mango Strawberry Sunset Cupcakes will help maintain their deliciousness and texture.
- Refrigeration: Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. The frosting will firm up slightly, so it’s best to let them sit at room temperature for about 15-20 minutes before serving for optimal texture.
- Freezing: Unfrosted cupcakes can be frozen for up to 2-3 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw them overnight in the refrigerator before frosting. Frosted cupcakes are generally not recommended for freezing as the frosting can become watery upon thawing.
- Reheating: These cupcakes are best served at room temperature or slightly chilled. Reheating is not recommended as it can affect the texture of the cake and melt the frosting.
Final Thoughts
Our Mango Strawberry Sunset Cupcakes are a delightful and easy way to capture the essence of summer in a delicious dessert. We encourage you to give them a try and bring a splash of color and flavor to your next gathering or quiet afternoon treat.
Mango Strawberry Sunset Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.½ cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.½ cup buttermilk
- Divide the batter evenly between two separate bowls. In the first bowl, gently fold in the ¼ cup of mango puree until just incorporated. In the second bowl, gently fold in the ¼ cup of strawberry puree until just incorporated.¼ cup mango puree, ¼ cup strawberry puree
- Spoon alternating dollops of mango and strawberry batter into the prepared cupcake liners, filling each about two-thirds full. You can swirl them gently with a toothpick for a decorative effect or leave them as distinct layers for a more striking sunset look.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This is crucial for successful frosting.
- While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened unsalted butter until creamy.1 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.3 cups powdered sugar, sifted
- Divide the frosting into two equal portions. To one portion, add the ¼ cup of strawberry puree and 1 teaspoon of vanilla extract, beating until smooth and pink. To the second portion, add the 2 tablespoons of mango puree and a pinch of salt, beating until smooth and orange-yellow.¼ cup strawberry puree, 1 teaspoon vanilla extract, 2 tablespoons mango puree, Pinch of salt
- Once the cupcakes are completely cool, spoon the strawberry frosting into one piping bag fitted with a large star tip, and the mango frosting into another piping bag. Pipe large swirls of strawberry and mango frosting onto each cupcake, creating a sunset effect. You can also alternate piping techniques to achieve unique designs.
- Decorate with fresh strawberry slices, diced mango, or a sprinkle of edible glitter for an extra touch of sparkle.Fresh strawberry slices, diced fresh mango, edible glitter