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Mango Strawberry Sunset Cupcakes

Mango Strawberry Sunset Cupcakes: A Tropical Delight in Every Bite

Mango Strawberry Sunset Cupcakes are a delightful fusion of tropical flavors perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 30 minutes
Total Time 1 hour 18 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Tropical
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour can be swapped with gluten-free flour blend
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter at room temperature
  • 1 cups granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 cups ripe mango puree fresh preferred
  • 0.5 cups Greek yogurt can substitute with dairy-free yogurt for vegan
  • 0.25 cups mango juice
For the Strawberry Filling
  • 0.5 cups strawberry preserves thickened with cornstarch if needed
For the Frosting
  • 2 cups powdered sugar
  • 0.5 cups heavy cream
  • 0.5 cups mango and strawberry puree for coloring and flavor
  • gel colors for vibrant gradients

Equipment

  • muffin tin
  • Mixing bowls
  • electric mixer
  • Ice cream scoop
  • Cupcake corer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar together until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time and mix in vanilla extract until combined.
  5. Mix in mango puree, Greek yogurt, and mango juice until just incorporated.
  6. Fold dry ingredients into the wet mixture until just combined.
  7. Fill muffin liners about ⅔ full with batter.
  8. Bake for 16-18 minutes, checking for doneness with a toothpick.
  9. Prepare strawberry filling by cooking preserves with cornstarch until thickened.
  10. Core cupcakes and fill with cooled strawberry mixture.
  11. Beat butter, then gradually mix in powdered sugar and heavy cream until smooth.
  12. Divide frosting and color with gel colors, then pipe swirls on cupcakes.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 250IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Store cupcakes in an airtight container. Best enjoyed fresh but can refrigerate for up to 5 days.

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