Mango Strawberry Sunset Cupcakes
Soft vanilla cupcakes filled with mango and strawberries, topped with a two-tone sunset buttercream swirl.
Equipment
- Mixing bowls
- Muffin tin
- Wire rack
- Hand mixer or stand mixer
- Piping bag and tip
Ingredients
Cupcake Batter
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.75 cup unsalted butter softened
- 1.25 cups granulated sugar
- 2 eggs large
- 2 tsp vanilla extract
- 0.5 cup milk
- 0.5 cup mango puree
- 0.5 cup strawberries finely chopped
Sunset Buttercream
- 1 cup unsalted butter softened
- 3.5-4 cups powdered sugar
- 2 tbsp mango puree
- 2 tbsp strawberry puree
- 1-2 tbsp milk or cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Add eggs and vanilla.
- Mix in dry ingredients alternating with milk.
- Fold in mango puree and chopped strawberries.
- Divide batter into liners and bake 18–22 minutes. Cool completely.
- Beat butter with powdered sugar. Divide and flavor with mango and strawberry purees.
- Pipe two-tone sunset swirls on cupcakes and garnish as desired.
Notes
For best flavor, use ripe mangoes and fresh strawberries. Chill frosting briefly if too soft to pipe.