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Mango Strawberry Sunset Cupcakes

Mango Strawberry Sunset Cupcakes for a Sweet Tropical Escape

Delight in Mango Strawberry Sunset Cupcakes, a tropical treat with vibrant flavors and minimal prep 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: Desserts
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour Can substitute with a gluten-free flour blend
  • 1 tbsp baking powder Do not swap with baking soda without adjustments
  • 1/2 tsp salt Omit at your own risk!
  • 1/2 cup unsalted butter Ensure it's softened
  • 1 cup granulated sugar Use coconut sugar for a lower glycemic index
  • 2 large eggs Replace with flaxseed meal for a vegan version
  • 1 tsp vanilla extract Opt for pure vanilla for the best taste
  • 1/2 cup milk Can use non-dairy milk as a substitute
  • 1 cup mango purée Fresh or frozen, thaw frozen first
  • 1/2 cup strawberry jam Swap for any berry jam you love
For the Frosting
  • 4 cups powdered sugar Don’t use granulated sugar
  • 1/2 cup heavy cream Coconut cream makes for a great dairy-free alternative

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric Mixer
  • piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with colorful cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. Cream the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy.
  4. Beat in the eggs and vanilla extract into the butter-sugar mixture, then add the milk and mango purée.
  5. Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined.
  6. Spoon the batter into the prepared cupcake liners, filling each about ¾ full and bake for 18-20 minutes.
  7. Allow the cupcakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  8. Fill each cupcake center with strawberry jam using a piping bag.
  9. Beat the softened unsalted butter until creamy, gradually add powdered sugar, vanilla extract, and heavy cream.
  10. Divide the frosting into three bowls, mixing mango purée into one and strawberry purée into another.
  11. Pipe the three colors of frosting onto each cupcake for a beautiful sunset effect and garnish with fresh fruit.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 38gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgSugar: 20gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Ensure room temperature ingredients for a smooth batter. Avoid overmixing the batter to prevent dense cupcakes.

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