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Mango Strawberry Sunset Cupcakes

Soft vanilla cupcakes filled with strawberry compote and topped with a two-tone mango and strawberry buttercream swirl.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large, room temp
  • 2 tsp vanilla extract
  • 0.5 cup milk whole
Filling
  • 0.5 cup strawberry jam seedless
  • 0.25 cup fresh strawberries finely diced (optional)
Sunset Frosting
  • 1 cup unsalted butter softened
  • 3-4 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp mango extract or flavoring
  • 1 tsp strawberry extract or flavoring
  • food coloring orange and pink gel

Equipment

  • Muffin tin
  • Cupcake liners
  • Mixing bowls
  • Hand mixer or stand mixer
  • Piping bag and star tip

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
  2. Whisk flour, baking powder, and salt in a medium bowl.
  3. Cream butter and sugar until light and fluffy (3-4 mins). Add eggs one at a time, then vanilla.
  4. Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry. Do not overmix.
  5. Fill liners 2/3 full and bake 18-20 minutes. Cool completely on a wire rack.
  6. Core the center of cooled cupcakes and fill with strawberry jam mixture. Replace the cake plug.
  7. Whip butter for frosting until pale. Add sugar and cream. Divide into two bowls.
  8. Flavor and color one bowl Mango/Orange and the other Strawberry/Pink.
  9. Load both colors side-by-side into a piping bag with a star tip and pipe swirls onto cupcakes.
  10. Garnish with fresh strawberries and serve.

Notes

Store in the refrigerator for up to 3 days.