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Gorgeous Ombre Berry Filled Cupcakes Recipe

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  • Author: Emilia Stella
  • Total Time: 1 hour 20 minutes
  • Yield: 12 cupcakes 1x

Description

These vibrant cupcakes offer a delightful blend of sweet and tangy flavors. A tender vanilla cake base is filled with a bright strawberry compote, then crowned with a smooth, swirled buttercream frosting featuring notes of mango and a subtle hint of lime. Each bite delivers a refreshing taste experience, combining moist cake with creamy fruit-infused frosting. The cupcakes are baked to a golden perfection, providing a soft texture that complements the luscious filling and light, airy frosting.

Ingredients

Scale
  • **For the Cupcakes:**
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) whole milk, at room temperature
  • **For the Strawberry Filling:**
  • 1 cup (150g) fresh strawberries, hulled and finely diced
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon fresh lime juice
  • **For the Mango-Lime Buttercream:**
  • 1 cup (226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1/4 cup (60g) mango puree (from fresh or frozen mango)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon lime zest
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons (15-30ml) milk or heavy cream (optional, for consistency)
  • Yellow and pink/red food coloring (optional, for ombre effect)

Instructions

  1. **1. Prepare the 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 all-purpose flour, baking powder, and salt. Set aside.
  4. In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients in three additions, 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 12 prepared muffin cups.
  8. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them 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 lime juice in a small saucepan.
  12. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
  13. Reduce the heat to low and continue to simmer for 10-15 minutes, or until the strawberries have softened and the mixture has thickened into a compote.
  14. Remove from heat and let cool completely.
  15. **3. Prepare the Mango-Lime Buttercream:**
  16. In a large bowl, using an electric mixer, beat the softened butter on medium speed until creamy, about 2 minutes.
  17. Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition.
  18. Stir in the mango puree, fresh lime juice, lime zest, and vanilla extract.
  19. Increase the mixer speed to medium-high and beat for another 3-5 minutes until the buttercream is light and fluffy. If the frosting is too thick, add milk or heavy cream one tablespoon at a time until desired consistency is reached.
  20. If creating an ombre effect, divide the buttercream into three portions. Leave one portion white. Color one portion yellow and the other pink/red with food coloring.
  21. **4. Assemble the Cupcakes:**
  22. Once the cupcakes are completely cool, use a small paring knife or a cupcake corer to carefully remove a small cone from the center of each cupcake.
  23. Spoon about 1-2 teaspoons of the cooled strawberry filling into each cored cupcake.
  24. Transfer the buttercream to a piping bag fitted with your desired nozzle. If doing an ombre effect, carefully layer the different colored buttercreams into the piping bag.
  25. Pipe a generous swirl of buttercream onto the top of each filled cupcake.
  26. Serve immediately or store in an airtight container.

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; mixing until just combined prevents tough cupcakes.

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

For the best mango flavor, use ripe, sweet mangoes for the puree.

To achieve a vibrant ombre frosting, apply food coloring gradually until the desired shade is reached.

  • Prep Time: 45 minutes
  • Cook Time: 35 minutes

Nutrition

  • Calories: 380 per cupcake (estimated)
  • Fat: 18g (estimated)
  • Carbohydrates: 55g (estimated)
  • Protein: 4g (estimated)

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Find it online: https://icefishinges.com/gorgeous-ombre-berry-filled-cupcakes-recipe-2/