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–+ servings
Mango Strawberry Sunset Cupcake

Mango Strawberry Sunset Cupcakes for a Tropical Delight

Delight in these Mango Strawberry Sunset Cupcakes, a vibrant dessert capturing the essence of summer with tropical flavors.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 58 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour Substitute with a 1:1 gluten-free flour blend if desired.
  • 2 teaspoons baking powder No substitution necessary.
  • 0.5 teaspoon baking soda Critical for dough rise.
  • 0.5 teaspoon salt Necessary for flavor balance.
  • 0.5 cups unsalted butter Can be swapped for vegan butter.
  • 1 cups granulated sugar Consider using brown sugar for extra moisture.
  • 2 large eggs For a vegan option, substitute with flaxseed meal.
  • 1 teaspoon vanilla extract Use pure extract for best results.
  • 1 cups ripe mango puree Canned mango puree can work as a substitute.
  • 0.5 cups Greek yogurt Substitute with dairy-free yogurt for vegan.
  • 0.5 cups mango juice Opt for 100% juice for authenticity.
For the Frosting
  • 2 cups powdered sugar Can be adjusted for desired sweetness.
  • 0.5 cups heavy cream Substitute with coconut cream for dairy-free.
  • 0.5 cups mango puree Can use fruit preserves if purees are unavailable.
  • 0.5 cups strawberry puree Similar substitutions apply as for mango puree.
  • gel colors (pink, yellow, orange) Optional for aesthetic appeal.
For the Strawberry Filling
  • 0.5 cups strawberry preserves Can substitute with homemade strawberry puree.
  • 1 tablespoon cornstarch Necessary for proper texture.

Equipment

  • Muffin tin
  • Mixing Bowls
  • whisk
  • Spatula
  • Piping bag

Method
 

Step-by-Step Instructions for Mango Strawberry Sunset Cupcake
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
  3. In a large bowl, beat ½ cup of unsalted butter and 1 cup of granulated sugar together until light and fluffy.
  4. Gently mix in 1 cup of ripe mango puree, ½ cup of Greek yogurt, and ½ cup of mango juice to the butter mixture.
  5. Gradually fold the dry ingredients into the wet mixture until just combined.
  6. Spoon the batter into the muffin tin, filling each cup about ⅔ full and bake for 16-18 minutes.
  7. Create the strawberry filling by heating ½ cup of strawberry preserves mixed with 1 tablespoon of cornstarch.
  8. Once baked and cooled, core the center of each cupcake and fill with the strawberry filling.
  9. In a mixing bowl, beat ½ cup of unsalted butter until fluffy and gradually add in powdered sugar and heavy cream.
  10. Divide the frosting into four bowls and add gel colors for a colorful frosting effect.
  11. Frost the cupcakes using a piping bag and garnish with fresh fruit.
  12. Serve with chilled coconut water or tropical fruit platters.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 6mg

Notes

Ensure to use room temperature ingredients for the best results. Avoid overmixing to maintain cupcake lightness.

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