Description
Mango Strawberry Sunset Cupcakes are a delightful and visually stunning treat combining the tropical sweetness of mango and the vibrant flavor of strawberry. These moist cupcakes feature a mango-infused batter baked to perfection, filled with luscious strawberry jam centers, and topped with a beautifully swirled dual-flavored frosting. Perfect for parties, special occasions, or a sweet everyday indulgence, these cupcakes offer a delicious balance of fruity flavors and creamy textures.
Ingredients
Scale
Cake Batter
- 1 cup all-purpose flour (substitute with gluten-free flour for gluten-free option)
- 1 tsp baking powder (ensure freshness for optimal rise)
- 1/2 tsp salt (use sea salt for a nuanced taste)
- 1/2 cup butter (softened) (can be replaced with vegan butter for a dairy-free version)
- 1 cup granulated sugar (coconut sugar can be used for a lower glycemic index alternative)
- 2 large eggs (for a vegan option, use flaxseed meal mixed with water)
- 2 tsp vanilla extract (substitute with almond extract for a different profile)
- 1/2 cup milk (substitute with plant-based milk for dairy-free)
- 1/2 cup mango purée (can use peach or apricot purée if mango is unavailable)
Filling
- 1/4 cup strawberry jam (use any berry jam for variety)
Frosting
- 2 cups powdered sugar (can replace with powdered erythritol for a sugar-free option)
- 1/2 cup heavy cream (use coconut cream for dairy-free frosting or milk for a lighter option)
- Softened butter (amount not specified, but typically 1/2 cup for frosting)
- Vanilla extract (amount not specified, but typically 1 tsp)
- Mango purée (for tinting)
- Strawberry purée (for tinting)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly. This ensures even distribution of leavening agents and seasoning.
- Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar together until the mixture is fluffy and pale, about 3-5 minutes. This step helps incorporate air to create a light cupcake texture.
- Add Wet Ingredients: Mix in the eggs and vanilla extract into the butter-sugar mixture. Then add the milk and mango purée, blending well until fully combined, creating a luscious batter infused with mango flavor.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture into the wet ingredients, stirring gently until just combined to avoid overmixing, which can toughen the cupcakes.
- Fill the Liners and Bake: Spoon the batter into the prepared cupcake liners, filling each about ¾ full to allow room for rising. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Fill Cupcakes: Once baked, remove the cupcakes from the oven and cool them on a wire rack. Carefully hollow out or make a small well in the center of each cupcake and fill with strawberry jam for a fruity surprise inside.
- Prepare Frosting: Beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream, mixing until smooth and fluffy. This creates a rich and smooth frosting base.
- Tint Frosting: Divide the frosting into two bowls. Tint one portion with mango purée and the other with strawberry purée to create two complementary flavors and colors for the topping.
- Decorate Cupcakes: Using a piping bag, swirl the tinted frostings onto each cupcake in a beautiful sunset pattern. Garnish with fresh fruit slices if desired for added flair and freshness.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend that measures cup for cup.
- To make vegan cupcakes, replace eggs with flaxseed meal mixed with water, use vegan butter, and plant-based milk.
- Use fresh purees for best flavor, or canned/frozen mango and strawberry can be pureed as substitutes.
- Ensure butter and cream are at room temperature for smooth frosting.
- You can substitute strawberry jam with any berry jam of your choice to vary flavors.
- Adjust sugar alternatives like coconut sugar or powdered erythritol based on dietary needs.
- Frost cupcakes just before serving to maintain freshness and texture.
