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Mango Strawberry Sunset Cupcakes

Mango Strawberry Sunset Cupcakes for a Tropical Treat

Mango Strawberry Sunset Cupcakes are a vibrant dessert that pairs sweet mango and succulent strawberry, creating a tropical treat perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour Substitute with gluten-free flour blend for a gluten-free option.
  • 2 tsp baking powder Ensure it’s fresh for best results.
  • 1 pinch salt Use kosher or sea salt for a finer taste.
  • 1 cup unsalted butter Can be substituted with vegan butter for a dairy-free version.
  • 1.5 cups granulated sugar Brown sugar can add depth.
  • 4 large eggs For egg-free, try flax or chia seeds.
  • 2 tsp vanilla extract Use pure vanilla for a richer taste.
  • 1 cup milk Substitute with almond or coconut milk for dairy-free.
  • 1 cup mango purée Frozen mango can be used if thawed and drained before puréeing.
  • 1 cup strawberry jam Used for filling cupcakes and enhancing the strawberry flavor.
For the Frosting
  • 4 cups powdered sugar Use cornstarch-free brands if desired.
  • 1 cup heavy cream Coconut cream can be used for a dairy-free option.
For Garnish
  • strawberries and mango slices Fresh fruit adds a visually appealing touch.

Equipment

  • Muffin tin
  • electric mixer
  • Mixing bowls
  • piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 2 tsp baking powder, and a pinch of salt.
  3. Cream together 1 cup of unsalted butter and 1 ½ cups of granulated sugar until light and fluffy.
  4. Beat in 4 large eggs, one at a time, along with 2 tsp of pure vanilla extract, 1 cup of milk, and 1 cup of mango purée.
  5. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
  6. Spoon the batter into the lined cupcake cups, filling each about ¾ full, and bake for 18–20 minutes.
  7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Create a cavity in each cupcake and fill generously with strawberry jam.
  9. In a large bowl, beat 1 cup of unsalted butter until creamy, then gradually mix in 4 cups of powdered sugar and 2 tbsp of heavy cream.
  10. Divide the frosting into three bowls, mixing in ½ cup of mango purée in one and ½ cup of strawberry purée in the other.
  11. Pipe the three colors of frosting onto each cupcake for a beautiful sunset swirl.
  12. Garnish each cupcake with a slice of fresh strawberry or mango.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

These cupcakes can be adapted for different dietary needs and are perfect for summer celebrations.

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