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Strawberry Mango Sunset Cupcakes

Vibrant vanilla cupcakes layered with sweet strawberry jam, topped with a beautiful two-tone orange and yellow mango buttercream, and garnished with fresh strawberry and diced mango.
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
  

Vanilla Cupcake Base
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 0.5 cup whole milk room temperature
  • 0.25 cup sour cream room temperature
Strawberry Layer
  • 0.5 cup strawberry jam high quality
Two-Tone Buttercream
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 2-3 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp mango puree or 1/2 tsp mango extract
  • 1 dash yellow and orange gel food coloring
Garnish
  • 6 fresh strawberries quartered
  • 0.5 cup fresh mango diced

Equipment

  • Muffin Tin
  • Piping bag with star tip
  • Mixing bowls
  • Stand Mixer or Hand Mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a stand mixer, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla and sour cream.
  4. Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined.
  5. Fill cupcake liners 2/3 full and bake for 18-20 minutes. Cool completely on a wire rack.
  6. Spread about 1 teaspoon of strawberry jam onto the center of each cooled cupcake.
  7. For the frosting, beat the softened butter until pale, then gradually add powdered sugar, cream, and vanilla. Beat until fluffy.
  8. Divide the frosting in half. Tint and flavor one half yellow with mango puree, and tint the other half deep orange.
  9. Pipe the frosting using the two-tone plastic wrap method through a large star tip onto the cupcakes.
  10. Garnish immediately with a piece of fresh strawberry and diced fresh mango.

Notes

Ensure all dairy ingredients are at room temperature before baking for the softest cupcake texture.