Description
Enjoy these Mango Strawberry Sunset Cupcakes, a delightful treat that combines the sweetness of mangoes and strawberries in a fluffy cupcake.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup fresh strawberries, diced (for garnish & frosting)
- 1 cup fresh mango, diced (for garnish & frosting)
- 2 ½ cups powdered sugar (for frosting)
- ½ cup unsalted butter (for frosting)
- 2 tbsp strawberry puree
- 2 tbsp mango puree
Instructions
- Prepare the cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a bowl, whisk together flour, baking powder, and salt.
- Mix wet ingredients: In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
- Combine: Alternate adding flour mixture and milk, mixing until just combined.
- Bake: Divide batter evenly among cupcake liners. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool completely.
- Make frosting: Beat butter until creamy. Gradually add powdered sugar until smooth. Divide into two bowls—mix strawberry puree into one and mango puree into the other.
- Decorate: Pipe strawberry frosting on half the cupcakes and mango frosting on the other half. Garnish with fresh strawberry halves and mango chunks.
- Serve: Enjoy immediately or refrigerate until ready to serve.
Notes
- For best results, use room temperature ingredients.
- Store cupcakes in an airtight container.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg