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Mango Strawberry Sunset Cupcakes

Mango Strawberry Sunset Cupcakes for a Tropical Treat

Mango Strawberry Sunset Cupcakes are a delightful tropical treat, bursting with fresh flavors and a stunning presentation, 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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 2 teaspoons baking powder
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter can be swapped with margarine for a dairy-free alternative
  • 1 cups granulated sugar brown sugar can offer a deeper flavor profile
  • 2 large eggs use flax eggs for a vegan version
  • 1 teaspoon vanilla extract opt for high-quality extract for the best results
  • 0.5 cups milk can substitute with almond or coconut milk to keep it dairy-free
  • 0.5 cups mango purée frozen mango works beautifully when thawed and drained
For the Filling
  • 0.5 cups strawberry jam feel free to experiment with other berry jams
For the Frosting
  • 2 cups powdered sugar can be adjusted for a less sweet option
  • 0.5 cups heavy cream substitute with coconut cream for a dairy-free option

Equipment

  • Oven
  • 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. In a large mixing bowl, cream together the unsalted butter and granulated sugar until pale and fluffy.
  4. Add the eggs one at a time, followed by the vanilla extract, milk, and mango purée, mixing until smooth.
  5. Gradually fold the dry mixture into the wet ingredients, mixing gently.
  6. Fill the cupcake liners about ¾ full and bake for 18-20 minutes.
  7. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack.
  8. Once cool, remove a small core from each cupcake and fill with strawberry jam.
  9. Beat the unsalted butter for the frosting until creamy, then mix in the powdered sugar, heavy cream, and vanilla extract.
  10. Divide the frosting and mix in mango purée and strawberry purée for color.
  11. Frost the cupcakes using a piping bag, creating swirls of color.
  12. Garnish with thin slices of mango and strawberry.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 350IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Ensure butter is at room temperature for easier creaming. Avoid overmixing the batter to keep cupcakes light.

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