Mango Strawberry Sunset Cupcakes
Bright and tropical mango strawberry cupcakes with a soft, fruity crumb and stunning sunset-swirled frosting. These bakery-style cupcakes combine sweet mango and juicy strawberry flavors for a beautiful, crowd-pleasing dessert.
Equipment
- muffin tins
- cupcake liners
- mixing bowls
- electric mixer
- piping bag with star tip
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 0.5 cup mango puree
- 0.5 cup strawberry puree
- 0.5 cup whole milk
- 1 cup unsalted butter, softened (for frosting)
- 3.5 cups powdered sugar
- 0.25 cup mango puree (for frosting)
- 0.25 cup strawberry puree (for frosting)
- 2 tbsp heavy cream
- 1 drop orange gel food coloring
- 1 drop pink gel food coloring
Instructions
- Preheat oven to 350°F (175°C) and line two muffin tins with cupcake liners.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Mix in mango puree and strawberry puree until just combined.
- Alternate adding flour mixture and milk, beginning and ending with flour. Mix until just combined.
- Fill cupcake liners about three-quarters full and bake for 18–22 minutes, until a toothpick comes out clean. Cool completely.
- For frosting, divide butter into two bowls and beat until fluffy. Gradually add powdered sugar to each.
- Mix mango puree and orange food coloring into one bowl. Mix strawberry puree and pink coloring into the other.
- Place both frostings side by side in a piping bag fitted with a star tip and pipe swirled frosting onto cooled cupcakes.
Notes
For the smoothest batter and frosting, strain fruit purees to remove fibers and seeds. Use gel food coloring for the most vibrant sunset swirl.