Save A vibrant, tropical-inspired cupcake bursting with mango and strawberry flavors, finished with a stunning sunset swirl buttercream. Perfect for summer gatherings or any festive celebration.
I first served these cupcakes at a family summer picnic and they were an instant hit with everyone.
Ingredients
- Cupcake Batter: 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, ¼ tsp salt, ½ cup unsalted butter softened, 1 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, ½ cup milk, ¼ cup mango purée (fresh or canned)
- Filling: ¼ cup strawberry jam
- Sunset Swirl Buttercream: 1 cup unsalted butter softened, 3 cups powdered sugar, 2 tbsp heavy cream (or milk), 1 tsp vanilla extract, 2 tbsp mango purée, 2 tbsp strawberry purée
- Optional Garnish: Fresh strawberry slices, Fresh mango slices
Instructions
- Preheat Oven:
- Preheat oven to 350℉ (175℃). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, cream the softened butter and sugar until light and fluffy (2–3 minutes).
- Add Eggs and Vanilla:
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Combine Wet Ingredients:
- Stir in the milk and mango purée until combined.
- Combine Dry and Wet:
- Gradually fold in the dry ingredients until just incorporated; do not overmix.
- Fill Liners:
- Divide the batter evenly among cupcake liners, filling each about ¾ full.
- Bake:
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Core and Fill:
- Once cooled, use a small knife or cupcake corer to remove a small center from each cupcake. Fill each cavity with about 1 teaspoon of strawberry jam.
- Prepare Buttercream:
- For the buttercream, beat the softened butter until creamy. Gradually add powdered sugar, mixing until smooth.
- Add Flavor to Buttercream:
- Mix in vanilla extract and heavy cream (or milk) until fluffy.
- Divide Frosting:
- Divide the frosting evenly into three bowls. Leave one plain (white/vanilla). Mix mango purée into the second bowl (yellow-orange). Mix strawberry purée into the third bowl (pink-red).
- Create Sunset Swirl:
- To create the sunset swirl effect, add spoonfuls of each colored frosting side-by-side into a large piping bag fitted with a star tip.
- Pipe Frosting:
- Pipe swirls of frosting onto each cupcake, creating a sunset gradient.
- Garnish:
- Garnish with a slice of strawberry or mango, if desired.
Save My family loves gathering around to enjoy these cupcakes, especially during summer celebrations.
Required Tools
Muffin tin, cupcake liners, mixing bowls, electric mixer (hand or stand), spatula, piping bag with star tip, small knife or cupcake corer, wire rack
Allergen Information
Contains wheat (gluten), eggs, milk (dairy). May contain traces of nuts if ingredients are processed in facilities that handle nuts. Always check labels if preparing for individuals with allergies.
Nutritional Information
Calories: 320 per serving. Total Fat: 15 g. Carbohydrates: 45 g. Protein: 3 g.
Save These cupcakes combine vibrant flavors and stunning presentation to delight any crowd.
Recipe FAQ
- → What ingredients highlight the tropical flavors?
Fresh or canned mango purée and strawberry jam create the bright, fruity taste in both the batter and filling.
- → How is the sunset swirl effect achieved?
Three batches of buttercream are tinted with mango and strawberry purées, then piped side-by-side to create a colorful gradient swirl.
- → What is the recommended baking temperature and time?
Bake in a preheated oven at 350°F (175°C) for 18–20 minutes until a toothpick comes out clean.
- → Can these cupcakes be made ahead?
Yes, store them in an airtight container at room temperature for up to 2 days or refrigerate for 4 days to maintain freshness.
- → Are there suggestions for ingredient substitutions?
For a lighter texture, part of the butter in the batter can be replaced with Greek yogurt without compromising flavor.