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–+ servings
Mango Strawberry Sunset Cupcakes

Mango Strawberry Sunset Cupcakes That Brighten Your Day

These Mango Strawberry Sunset Cupcakes combine vibrant flavors and stunning visuals, perfect for any occasion. A delightful treat for tropical dessert lovers.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-purpose flour substitute with gluten-free flour blend for a gluten-free version
  • 1 tbsp Baking powder ensure it's fresh for best results
  • 1/2 tsp Salt enhances overall flavor
  • 1/2 cup Butter (softened) use unsalted for better control over sweetness
  • 1 cup Granulated sugar can be substituted with coconut sugar for a slight caramel flavor
  • 2 large Eggs provides binding and richness
  • 1 tsp Vanilla extract try using almond extract for a different twist
  • 1/2 cup Milk substitute with almond milk for a dairy-free option
  • 1/2 cup Mango purée can be replaced with peach or apricot purée if needed
  • 1/4 cup Strawberry jam feel free to use any fruit jam you love
For the Frosting
  • 2 cups Powdered sugar adjust to taste for desired sweetness
  • 1/2 cup Heavy cream use dairy-free cream for a lactose-free version
  • 1 tbsp Food coloring optional for enhancing frosting colors

Equipment

  • muffin tin
  • mixing bowls
  • hand 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. In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well combined.
  3. In a separate large bowl, beat softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract, milk, and mango purée.
  5. Gradually incorporate the dry mixture into the wet ingredients, mixing gently until just combined.
  6. Spoon the batter into the prepared cupcake liners, filling them about ¾ full. Bake for 18-20 minutes.
  7. Once the cupcakes are completely cool, create a small well in the center of each and fill them with strawberry jam.
  8. In a large bowl, beat the softened butter until creamy, then gradually add powdered sugar while mixing.
  9. Divide the frosting into two bowls, adding mango purée to one and strawberry purée to the other.
  10. Using a piping bag, alternate and swirl the mango and strawberry frostings onto the cupcakes.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Customize the cupcake flavors by swapping mango with other fruit purées or experimenting with different jam fillings. Store in an airtight container for up to 3 days.

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