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Mango Strawberry Sunset Cupcakes

Vanilla cupcakes filled with strawberry compote and topped with a two-tone mango and strawberry buttercream swirl.
Print Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, Tropical
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Filling
  • 2 cups strawberries chopped, fresh or frozen
  • 0.5 cup sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water
Vanilla Cupcakes
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 cup unsalted butter softened
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla bean paste
  • 0.5 cup whole milk
Sunset Buttercream
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 2 tbsp mango puree reduction thick paste
  • 0.25 cup freeze-dried strawberry powder
Garnish
  • 12 small fresh strawberries

Equipment

  • Muffin Tin
  • Hand mixer or stand mixer
  • Piping Bags and Star Tip
  • Small saucepan
  • Cupcake Corer

Method
 

  1. Make filling: Simmer strawberries, sugar, and lemon juice. Add cornstarch slurry and thicken. Reserve some liquid for glaze, chill the rest.
  2. Reduce mango puree in a saucepan until thick paste forms. Cool completely.
  3. Bake cupcakes: Cream butter and sugar, add eggs and vanilla. Alternate adding dry ingredients and milk/oil mix. Bake at 350°F for 15-18 mins. Cool.
  4. Core cooled cupcakes and fill with chilled strawberry compote.
  5. Make buttercream base. Divide in half. Flavor one half with cooled mango paste, the other with strawberry powder.
  6. Place both frostings side-by-side in a piping bag with a star tip. Pipe swirls onto cupcakes. Top with reserved glaze drizzle and a fresh strawberry.

Notes

Ensure all fruit reductions and fillings are completely cold before adding to buttercream or cupcakes to prevent melting.