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Mango Strawberry Sunset Cupcakes

Fluffy vanilla cupcakes with a surprise strawberry filling, topped with a mesmerizing tri-color swirl of tropical mango and strawberry buttercream.
Print Recipe
Prep Time 45 minutes
Cook Time 18 minutes
Cooling Time 1 hour
Total Time 2 hours 3 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Cupcakes
  • 1.5 cups cake flour spooned and leveled
  • 1.25 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 eggs large, room temperature
  • 2 tsp vanilla extract
  • 0.5 cup sour cream full fat, room temperature
  • 0.25 cup whole milk room temperature
Strawberry Filling
  • 1 cup fresh strawberries finely diced
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch dissolved in 1 tbsp water
Sunset Buttercream
  • 1.5 cups unsalted butter room temperature
  • 4 cups powdered sugar sifted
  • 0.25 cup strawberry reduction thick and cooled
  • 0.25 cup mango reduction thick and cooled
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

  • 12-cup muffin tin
  • Piping Bags and Star Tip
  • Hand or Stand Mixer
  • Cupcake Corer

Method
 

  1. For the fruit reductions: Puree 1 cup strawberries and 1 cup mango separately. Simmer each puree in small pans for 10-15 minutes until thick. Cool completely.
  2. For the filling: Cook diced strawberries, sugar, and lemon juice until soft. Add cornstarch slurry, boil 1 minute until thick. Let cool.
  3. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  4. Whisk dry ingredients: cake flour, baking powder, baking soda, and salt.
  5. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla and sour cream.
  6. Mix in half the dry ingredients, followed by the milk, then the remaining dry ingredients just until combined.
  7. Fill liners 2/3 full and bake 16-18 minutes. Cool completely.
  8. Core the center of each cupcake and fill with the cooled strawberry filling.
  9. For the frosting: Beat butter until pale. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy.
  10. Divide frosting into three bowls. Flavor one with mango reduction, one with strawberry reduction, and leave one plain. Tint with food coloring if desired.
  11. Pipe frosting colors in lines on plastic wrap, roll into a log, place in a piping bag with a star tip, and swirl onto cupcakes.

Notes

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 30 minutes before serving.