Description
These Mango Strawberry Sunset Cupcakes combine the tropical sweetness of mango with the fresh flavor of strawberries in a moist, fluffy cupcake. Topped with a luscious mango-infused whipped cream frosting and an optional strawberry jam drizzle, they make a delightful treat perfect for spring and summer gatherings.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup mango puree (fresh or canned)
- 1 cup chopped fresh strawberries
Frosting
- 1 cup heavy cream
- 2 cups powdered sugar
- ¼ cup mango puree (for frosting)
- 1 tsp strawberry jam (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Eggs: In a separate bowl, cream the softened butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gently stir in the mango puree. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to keep cupcakes tender. Fold in the chopped fresh strawberries for bursts of fruity flavor.
- Fill and Bake: Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Prepare Frosting: Beat the heavy cream with powdered sugar until stiff peaks form, creating a light whipped cream base. Gradually fold in the mango puree until the frosting reaches your desired consistency and flavor.
- Cool and Frost: Allow the cupcakes to cool completely before frosting to prevent melting. Generously frost each cupcake with the mango whipped cream and optionally drizzle with strawberry jam for extra sweetness and a beautiful glaze.
Notes
- For best results, use fresh ripe mangoes for puree, or high-quality canned mango puree.
- Make sure cupcakes are completely cooled before frosting to avoid melting the whipped cream.
- Chopped strawberries can be gently folded to avoid breaking them up too much in the batter.
- The strawberry jam drizzle is optional but adds a nice decorative touch and extra flavor.
- Store cupcakes in the refrigerator due to the whipped cream frosting and consume within 2-3 days for freshness.