Description
Mango Strawberry Sunset Cupcakes are a delightful tropical treat perfect for any occasion, combining mango and strawberry flavors in a beautiful presentation.
Ingredients
Scale
- 2 cups All-Purpose Flour (substitute with gluten-free flour blend for gluten-free options)
- 1 tbsp Baking Powder (ensure freshness for best results)
- 1 tsp Salt (standard table salt works well)
- 1/2 cup Unsalted Butter (at room temperature for easier creaming)
- 1 cup Granulated Sugar (can substitute with coconut sugar for a caramel flavor)
- 2 large Eggs (opt for flax eggs for a vegan alternative)
- 1 tsp Vanilla Extract (pure extract is preferred for best flavor)
- 1/2 cup Milk (almond or coconut milk works for dairy-free option)
- 1 cup Mango Purée (fresh or canned purée works great)
- 1/2 cup Strawberry Jam (alternative options include other fruit jams)
- 3 cups Powdered Sugar (sifted before use ensures smoothness)
- 1/2 cup Heavy Cream (substitute with non-dairy cream for vegan frosting)
- 1/4 cup Mango and Strawberry Purées (used for coloring the frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In another bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Beat in the eggs, followed by the vanilla extract, milk, and mango purée.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined.
- Carefully fill each cupcake liner about ¾ full with the batter. Bake for 18-20 minutes.
- Once baked, set the cupcakes on a wire rack to cool completely.
- Fill each center with strawberry jam.
- In a clean bowl, beat together unsalted butter and sifted powdered sugar until fluffy. Add vanilla extract and heavy cream.
- Divide the frosting into two bowls, coloring one with mango purée and the other with strawberry purée. Use a piping bag to create a sunset swirl.
Notes
- Store cupcakes in an airtight container.
- Best enjoyed within 3 days.
- Can be frozen for up to a month.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg