A simple, colorful cupcake to enjoy.
introduction
These Mango Strawberry Sunset Cupcakes are bright and tasty. They have two batters that make a sunset look. The cupcakes are soft and fruity. If you like strawberry cake, you may also enjoy this homemade strawberry cake recipe for more strawberry ideas.
why make this recipe
This recipe is easy and fun. You get sweet mango and fresh strawberry flavor. The cupcakes look pretty for parties. Kids like the colors. You can make them with fresh fruit.
how to make Mango Strawberry Sunset Cupcakes
Make the batter, split it in two, and add fruit purees. Layer mango then strawberry in liners to make the sunset effect. Bake until a toothpick comes out clean. Let cool and frost with buttercream. Add sliced fruit on top.
Ingredients :
1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup unsalted butter, softened, 2 large eggs, 1/2 cup milk, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 cup fresh mango puree, 1 cup fresh strawberry puree, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, Buttercream frosting for decoration, Sliced strawberries and mango for topping
Directions :
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk, vanilla extract, and almond extract.
- In a separate bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly into two bowls. In one bowl, fold in the mango puree. In the other bowl, fold in the strawberry puree.
- Carefully layer the batter in the cupcake liners, starting with mango batter, then strawberry, to create a sunset effect.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow cooling completely before frosting with buttercream.
- Decorate with sliced strawberries and mango on top.
how to serve Mango Strawberry Sunset Cupcakes
Serve them at room temperature. Put a small swirl of buttercream on each cupcake. Add sliced mango and strawberry on top. You can serve them with tea or milk. For a party, place cupcakes on a pretty plate and add extra fruit on the side. You can also pair them with a savory dish like shrimp avocado bowls with mango salsa for a bright menu.
how to store Mango Strawberry Sunset Cupcakes
Keep cupcakes in an airtight container. Store at room temperature for 1-2 days. If your kitchen is warm, keep them in the fridge for up to 4 days. Bring to room temperature before serving if chilled. You can freeze unfrosted cupcakes for 2 months. Thaw in the fridge, then frost fresh.
tips to make Mango Strawberry Sunset Cupcakes
- Use ripe mangoes and strawberries for best flavor.
- Puree the fruit until smooth for even color.
- Do not overmix the batter. Mix until just combined.
- Fill liners two-thirds full to avoid overflow.
- Let cupcakes cool fully before frosting to keep buttercream smooth.
variation (if any)
- Swap almond extract for lemon zest for a fresher taste.
- Use frozen fruit purees if fresh are not available. Thaw and drain if very watery.
- Make a swirl of mango and strawberry buttercream instead of plain buttercream.
FAQs
Q: Can I use canned fruit puree?
A: Yes. Use canned puree but check sugar level and texture.
Q: Can I make this gluten-free?
A: Yes. Use a 1:1 gluten-free flour mix and follow the same steps.
Q: How do I keep the colors bright?
A: Use ripe fruit and avoid overbaking. Cool the cupcakes quickly.
Q: Can I make mini cupcakes?
A: Yes. Reduce baking time to 10-12 minutes and watch closely.
Q: Can I skip the almond extract?
A: Yes. You can leave it out or add more vanilla.
Conclusion
For another version, see the easy Mango Strawberry Sunset Cupcakes Recipe at Naya Baker. For a different take and ideas, you can also read Mango Strawberry Sunset Cupcakes at Brook Cakes.
Print
Mango Strawberry Sunset Cupcakes
- Total Time: 40 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Bright and fruity cupcakes with a delightful mango and strawberry sunset effect.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh mango puree
- 1 cup fresh strawberry puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Buttercream frosting for decoration
- Sliced strawberries and mango for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk, vanilla extract, and almond extract.
- In a separate bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly into two bowls. In one bowl, fold in the mango puree. In the other bowl, fold in the strawberry puree.
- Layer the batter in the cupcake liners, starting with mango batter, then strawberry, to create a sunset effect.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow cooling completely before frosting with buttercream.
- Decorate with sliced strawberries and mango on top.
Notes
Use ripe mangoes and strawberries for the best flavor. Cool cupcakes completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: cupcakes, mango, strawberry, dessert, party, colorful