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Dreamy Strawberry Sunset Cupcakes with Vanilla

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  • Author: Emilia Stella
  • Total Time: 1 hour 5 minutes
  • Yield: 12 cupcakes 1x

Description

These delightful cupcakes feature a tender vanilla cake base, filled with a vibrant strawberry compote. They are crowned with a smooth, swirled buttercream frosting, blending tropical mango and sweet strawberry notes, creating a beautiful gradient effect. Each cupcake is finished with a fresh strawberry slice, offering a harmonious balance of fruity flavors and soft textures.

Ingredients

Scale
  • **For the Vanilla Cupcakes:**
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup milk, room temperature
  • **For the Strawberry Filling:**
  • 1 cup fresh strawberries, hulled and finely diced
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water
  • **For the Mango Strawberry Sunset Buttercream:**
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • ¼ cup heavy cream or milk
  • 1 teaspoon vanilla extract
  • ¼ cup mango puree (from fresh or frozen mango)
  • ¼ cup strawberry puree (from fresh or frozen strawberries)
  • Red or pink food coloring (optional)
  • Yellow or orange food coloring (optional)
  • **For Garnish:**
  • 6–12 fresh strawberries, sliced

Instructions

  1. **1. Prepare the Vanilla Cupcakes:**
  2. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy.
  5. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Remove from the oven and let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
  10. **2. Make the Strawberry Filling:**
  11. While the cupcakes cool, combine the diced strawberries, granulated sugar, and lemon juice in a small saucepan over medium heat.
  12. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the strawberries soften and release their juices.
  13. Stir in the cornstarch slurry (cornstarch mixed with cold water) and continue to cook for another 1-2 minutes, stirring constantly, until the mixture thickens.
  14. Remove from heat and transfer the filling to a small bowl. Let it cool completely before using.
  15. **3. Prepare the Mango Strawberry Sunset Buttercream:**
  16. In a large bowl, beat the softened butter with an electric mixer until creamy.
  17. Gradually add the sifted powdered sugar, one cup at a time, mixing until fully incorporated.
  18. Pour in the heavy cream (or milk) and vanilla extract, then beat on high speed for 2-3 minutes until the buttercream is light and fluffy.
  19. Divide the buttercream evenly into two separate bowls.
  20. In the first bowl, mix in the mango puree and a few drops of yellow or orange food coloring (if desired) until well combined.
  21. In the second bowl, mix in the strawberry puree and a few drops of red or pink food coloring (if desired) until well combined.
  22. **4. Assemble the Cupcakes:**
  23. Once the cupcakes are completely cool, use a cupcake corer or a small knife to carefully remove a small portion from the center of each cupcake.
  24. Spoon about 1-2 teaspoons of the cooled strawberry filling into each cored cupcake.
  25. Prepare a large piping bag fitted with a star tip. Carefully spoon alternating stripes of the mango buttercream and strawberry buttercream into the piping bag. This will create the "sunset" gradient effect.
  26. Pipe the swirled buttercream onto each filled cupcake.
  27. Garnish each cupcake with a fresh strawberry slice before serving.

Notes

Ensure all cold ingredients, especially butter, eggs, and milk, are at room temperature for a smoother batter and buttercream.

Do not overmix the cupcake batter; mix only until ingredients are just combined to keep the cupcakes tender.

Allow cupcakes to cool completely before filling and frosting to prevent the buttercream from melting.

For the best flavor, use ripe, sweet mangoes and strawberries for the purees and filling.

When piping the buttercream, gently squeeze the bag to create even swirls and a beautiful sunset effect.

  • Prep Time: 45 minutes
  • Cook Time: 20 minutes

Nutrition

  • Calories: 400 per cupcake
  • Fat: 25g
  • Carbohydrates: 55g
  • Protein: 4g

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Find it online: https://icefishinges.com/dreamy-strawberry-sunset-cupcakes-with-vanilla/