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–+ servings
Mango Strawberry Sunset Cupcakes

Mango Strawberry Sunset Cupcakes That Bring Tropical Joy

Delight in these Mango Strawberry Sunset Cupcakes, a tropical treat that combines mango and strawberries for a taste that brightens any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Tropical
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour can substitute with gluten-free flour blend
  • 1.5 teaspoons baking powder use fresh for fluffy results
  • 0.5 teaspoon salt enhances flavor
  • 0.5 cups butter softened; can use vegan butter for dairy-free option
  • 1 cup granulated sugar balances flavors
  • 2 large eggs can use flax eggs for vegan option
  • 1 teaspoon vanilla extract opt for pure vanilla for best aroma
  • 0.5 cups milk can substitute with plant milk
  • 0.5 cups mango purée can switch with peach or apricot purée
For the Filling
  • 0.5 cups strawberry jam homemade or store-bought
For the Frosting
  • 2 cups powdered sugar sifted for smoothness
  • 0.5 cups heavy cream can use nondairy cream

Equipment

  • muffin tin
  • Mixing bowls
  • whisk
  • piping bag
  • cupcake corer

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with colorful cupcake liners.
  2. Whisk together flour, baking powder, and salt in a bowl until well combined.
  3. Cream together softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add eggs and vanilla extract to the creamed mixture and mix in milk and mango purée until smooth.
  5. Gradually add dry ingredients to wet mixture, stirring gently until combined.
  6. Fill cupcake liners about ¾ full and bake for 18-20 minutes, check doneness with a toothpick.
  7. Cool cupcakes in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  8. Create a hole in the center of each cupcake and fill with strawberry jam.
  9. Beat softened butter until creamy, then mix in powdered sugar, vanilla, and heavy cream until fluffy.
  10. Color the frosting by dividing it into three bowls and mixing in mango purée and strawberry purée.
  11. Frost the cupcakes using a piping bag with the three colors for a sunset effect.
  12. Garnish with fresh slices of mango and strawberries on top before serving.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

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