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Mango Strawberry Sunset Cupcakes

Stunning summer cupcakes featuring a soft vanilla base, a gooey strawberry center, and a beautiful two-tone mango and strawberry buttercream swirl.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Base
  • 1.5 cups all-purpose flour spooned and leveled
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large, room temperature
  • 2 tsp vanilla extract
  • 0.5 cup whole milk room temperature
Strawberry Filling
  • 0.5 cup strawberry jam high quality
  • 0.25 cup fresh strawberries finely diced (optional)
Sunset Buttercream
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 0.25 cup mango puree thick
  • 0.25 cup strawberry puree or thick jam
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Muffin Tin
  • Cupcake liners
  • Piping bag with star tip
  • Hand mixer or stand mixer
  • Apple corer or paring knife

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-count muffin tin with cupcake liners.
  2. Whisk flour, baking powder, and salt together in a medium bowl.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla extract.
  4. Alternately add dry ingredients and milk, beginning and ending with dry ingredients, mixing just until combined.
  5. Fill liners 2/3 full and bake for 18-22 minutes. Let cool completely on a wire rack.
  6. Core the center of each cooled cupcake and fill with strawberry jam mixed with diced berries.
  7. For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and salt, beating until fluffy.
  8. Divide frosting into two bowls. Fold mango puree into one, and strawberry puree into the other.
  9. Place both frostings side-by-side on plastic wrap, roll into a log, and place in a piping bag with a star tip.
  10. Pipe a two-tone swirl onto each cupcake and garnish with a fresh strawberry.

Notes

If your fruit purees make the frosting too thin, add extra powdered sugar a tablespoon at a time until you reach piping consistency. Store frosted cupcakes in the refrigerator but bring to room temperature before serving.