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Mango Strawberry Sunset Cupcakes

Mango Strawberry Sunset Cupcakes: Brighten Your Day with Joy

Mango Strawberry Sunset Cupcakes are a delightful, tropical treat that are quick to make and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Tropical
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Base
  • 1.5 cups all-purpose flour Can be substituted with gluten-free flour blend.
  • 2 teaspoons baking powder Ensure it’s fresh for best results.
  • 1 pinch salt A pinch can also intensify other flavors.
  • 0.5 cups butter (softened) Use unsalted for better control over sweetness.
  • 1 cups granulated sugar Brown sugar can be used for a deeper flavor.
  • 2 large eggs For a vegan option, use flaxseed meal mixed with water.
  • 1 teaspoon vanilla extract Can be replaced with almond extract for a different note.
  • 0.5 cups milk Non-dairy milk alternatives work well too.
  • 1 cups mango purée Can substitute with peach or nectarine purée.
For the Jam Filling
  • 1 cup strawberry jam Homemade jam can offer a fresher taste.
For the Frosting
  • 2 cups powdered sugar For a healthier option, a sugar substitute can be explored.
  • 0.5 cups heavy cream Can replace with coconut cream for a dairy-free option.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • electric mixer
  • piping bag
  • cupcake corer

Method
 

Instructions
  1. Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large mixing bowl, beat butter and sugar until light and fluffy.
  4. Add eggs, vanilla, milk, and mango purée to the creamed mixture and mix well.
  5. Gradually fold in dry ingredients until just combined.
  6. Fill cupcake liners three-quarters full and bake for 18-20 minutes.
  7. Let cupcakes cool for 10 minutes, then transfer to a wire rack.
  8. Core a small hole in each cupcake and fill with strawberry jam.
  9. Beat together butter, powdered sugar, and heavy cream for frosting.
  10. Frost cupcakes and garnish with mango or strawberry slices.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 120mgSugar: 18gVitamin A: 400IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days. Refrigeration can dry them out.

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