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Mango Strawberry Sunset Cupcakes

Mango Strawberry Sunset Cupcakes for a Tropical Vibe

Delight in the tropical flavors of Mango Strawberry Sunset Cupcakes, a sweet summer treat that merges fruity aromas with vibrant colors.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American, Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour Use gluten-free flour for a gluten-free version.
  • 2 teaspoons baking powder Helps cupcakes rise.
  • 1 pinch salt Enhances flavor.
  • 0.5 cups butter (softened) Replace with non-dairy substitute for dairy-free.
  • 1 cups granulated sugar Sweetens the batter.
  • 2 large eggs Can substitute with aquafaba for vegan cupcakes.
  • 1 teaspoon vanilla extract Pure extract yields the best results.
  • 0.5 cups milk Swap for almond milk for dairy-free.
  • 0.5 cups mango purée Frozen mango can be used.
  • 0.5 cups strawberry jam For filling.
For the Frosting
  • 2 cups powdered sugar
  • 0.25 cups heavy cream Use coconut cream for dairy-free.

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 cupcake liners.
  2. Whisk together the flour, baking powder, and salt in a medium mixing bowl.
  3. Cream together the softened butter and granulated sugar until fluffy.
  4. Add the eggs and vanilla extract, mixing until smooth, then incorporate milk and mango purée.
  5. Fold the dry ingredients into the wet mixture until just combined.
  6. Spoon the batter into cupcake holders and bake for 18-20 minutes.
  7. Create a hole in the center of each cupcake and fill with strawberry jam.
  8. Beat the frosting ingredients until light and fluffy.
  9. Divide the frosting and color it with mango and strawberry purées.
  10. Pipe the colored frosting onto the cupcakes in a sunset swirl pattern.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, use softened butter for frosting and avoid overmixing the batter. These cupcakes can be stored at room temperature for up to 3 days.

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