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–+ servings
Mango Strawberry Sunset Cupcakes

Mango Strawberry Sunset Cupcakes for a Tropical Treat

Enjoy the vibrant flavors of Mango Strawberry Sunset Cupcakes, a delightful tropical treat perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Cakes
Cuisine: Tropical
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups all-purpose flour substitute with gluten-free flour for gluten-free option
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 0.5 cups butter (softened) room temperature
  • 1 cups granulated sugar
  • 2 large eggs can substitute with flax eggs for vegan version
  • 1 teaspoon vanilla extract
  • 0.5 cups milk non-dairy alternatives like almond milk can be used
  • 0.5 cups mango purée can substitute with peach or apricot purée
For the Filling
  • 0.5 cups strawberry jam
For the Frosting
  • 3 cups powdered sugar
  • 0.25 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 pinch food coloring optional
For Garnishing
  • 4 slices fresh strawberries
  • 4 slices fresh mango

Equipment

  • 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. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, followed by vanilla, milk, and mango purée, mixing until combined.
  5. Gradually incorporate the dry mixture into the wet ingredients.
  6. Fill each cupcake liner about ¾ full with the batter and bake for 18-20 minutes.
  7. Allow cupcakes to cool for about 5 minutes in the tin, then transfer to a wire rack.
  8. Fill the centers of each cupcake with strawberry jam.
  9. For frosting, beat softened butter, then gradually add powdered sugar and cream, mixing until fluffy.
  10. Divide frosting, tint one part with mango purée and the other with strawberry purée.
  11. Using a piping bag, pipe a sunset swirl on top of each cupcake.
  12. Garnish with fresh slices of strawberries or mango before serving.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

These cupcakes are vegetarian-friendly and can be made gluten-free and vegan with substitutions.

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