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Mango Strawberry Sunset Cupcakes

Mango Strawberry Sunset Cupcakes that Brighten Your Day

Mango Strawberry Sunset Cupcakes are a delightful fusion of sweet mango and juicy strawberries, perfect for any celebration.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 2 cups all-purpose flour Use gluten-free flour for a gluten-free version.
  • 2 teaspoons baking powder Ensure it’s fresh for the best rise.
  • 0.5 teaspoon salt Enhances flavors.
  • 0.5 cups unsalted butter Softened for easy mixing.
  • 1 cup granulated sugar Coconut sugar can be used for a unique twist.
  • 2 large eggs Binds ingredients and adds moisture.
  • 1 teaspoon vanilla extract Opt for pure extract for best flavor.
  • 0.5 cups milk Almond or oat milk serves as non-dairy alternatives.
  • 0.5 cups mango purée Thawed frozen fruit can be used.
Jam Filling
  • 1 cup strawberry jam Any fruit jam of choice works.
Frosting
  • 2 cups powdered sugar Essential for decorative designs.
  • 0.5 cups heavy cream Light cream can be substituted.

Equipment

  • Oven
  • muffin tin
  • Mixing Bowls
  • Hand mixer
  • Piping bag

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together all-purpose flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, then fold in vanilla extract, milk, and mango purée.
  5. Fold in the dry mixture until just combined; do not overmix.
  6. Fill cupcake liners about ¾ full and bake for 18 to 20 minutes.
  7. Let cool for 5 minutes, then transfer to a wire rack to cool completely.
  8. Remove the center of each cupcake and fill with strawberry jam.
  9. Beat butter for the frosting, gradually mixing in powdered sugar, vanilla, and heavy cream.
  10. Divide frosting into three bowls, adding mango purée to one and strawberry purée to another.
  11. Pipe the frosting onto the cupcakes in a swirling effect, garnishing with fresh fruit slices.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure butter is softened, avoid overmixing, and check your baking powder's freshness before use.

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