Mango Strawberry Sunset Cupcakes
Deliciously vibrant cupcakes filled with mango puree and strawberry jam, perfect for any celebration.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup mango puree Can be purchased or homemade.
- 0.25 cup milk
- 0.5 cup strawberry jam For filling.
Frosting Ingredients
- 1 cup unsalted butter, softened For frosting.
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- to taste mango extract
- to taste strawberry extract
- as needed food coloring (yellow, pink, and white) For decoration.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line the cupcake tin with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla extract and mango puree.
- Gradually add the dry ingredients and milk, mixing until just combined.
- Fill cupcake liners about 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
Filling and Frosting
- Let the cupcakes cool completely, then hollow out a small portion in the center of each cupcake and fill with strawberry jam.
- Beat the frosting ingredients until smooth, then divide into three bowls for coloring.
- Pipe the colored frosting onto cupcakes to create a sunset effect.
Notes
Store cupcakes in an airtight container for 2-3 days; they can be refrigerated for longer freshness. Feel free to swap flavors or colors in the frosting to suit your preference.