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Mango Strawberry Sunset Cupcakes

Mango Strawberry Sunset Cupcakes That Brighten Your Day

Mango Strawberry Sunset Cupcakes are a vibrant, tropical treat that satisfy sweet cravings and brighten your day.
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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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for gluten-free options.
  • 1 tbsp Baking Powder Leavening agent.
  • 1/2 tsp Salt Enhances flavors.
  • 1/2 cup Unsalted Butter Softened.
  • 1 cup Granulated Sugar Sweetens and contributes to airy texture.
  • 2 large Eggs Use flax eggs for vegan substitute.
  • 1 tsp Vanilla Extract Complementary to fruity notes.
  • 1/2 cup Milk Almond or coconut milk as dairy alternatives.
  • 1 cup Mango Purée Can swap with peach or apricot purée.
For the Filling
  • 1/4 cup Strawberry Jam Can be replaced with raspberry jam.
For the Frosting
  • 3 cups Powdered Sugar Sweetens and thickens.
  • 1 cup Heavy Cream Can use half and half.

Equipment

  • Mixer
  • Muffin tin
  • 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 all-purpose flour, baking powder, and salt.
  3. Cream softened unsalted butter and granulated sugar together using an electric mixer.
  4. Add the eggs and vanilla extract, then mix in the milk and mango purée.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Spoon the batter into cupcake liners, filling each about ¾ full, and bake for 18-20 minutes.
  7. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack.
  8. Remove the center of each cupcake and fill with strawberry jam.
  9. Beat softened butter until creamy, then gradually add powdered sugar, mixing until fluffy.
  10. Divide frosting and color one part with mango purée, and the other with strawberry purée.
  11. Using a piping bag, alternately fill it with mango and strawberry frosting and pipe onto each cupcake.
  12. Garnish with fresh fruit slices.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

For best results, ensure butter is at room temperature and avoid overmixing the batter.

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