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Mango Strawberry Sunset Cupcakes

Mango Strawberry Sunset Cupcakes for a Tropical Delight

Tropical Mango Strawberry Sunset Cupcakes combine a moist mango sponge cake with luscious strawberry filling and eye-catching gradient frosting.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour For gluten-free option, add ½ tsp xanthan gum.
  • 1 tbsp baking powder Ensure it's fresh for optimal rise.
  • 1 tsp baking soda Helps provide lift.
  • 1/2 tsp salt Balances sweetness.
  • 1/2 cup unsalted butter Softened at room temperature.
  • 1 cup granulated sugar Feel free to reduce for a less sweet treat.
  • 2 large eggs Can substitute with flax egg for vegan option.
  • 1 tbsp vanilla extract Almond extract is a delightful alternative.
  • 1 cup ripe mango puree Fresh is best.
  • 1/2 cup Greek yogurt Can substitute with sour cream or dairy-free yogurt.
  • 1/2 cup mango juice Orange juice can be swapped for a fresh twist.
For the Frosting
  • 4 cups powdered sugar Essential for sweet frosting texture.
  • 1/4 cup heavy cream Omit for firmer consistency.
  • 1/2 cup mango & strawberry puree Fresh or frozen blends can be used.
  • gel colors (orange, pink, yellow) Optional for enhancing visual appeal.

Equipment

  • Muffin tin
  • Mixing Bowls
  • Electric Mixer
  • Piping Bag
  • apple corer
  • Saucepan

Method
 

Cupcake Preparation
  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
  2. Whisk together dry ingredients: flour, baking powder, baking soda, and salt.
  3. Beat butter and sugar together until fluffy, then add eggs one at a time followed by vanilla.
  4. Mix in mango puree, Greek yogurt, and mango juice, then gradually fold in dry ingredients.
  5. Fill muffin liners ⅔ full and bake for 16–18 minutes until a toothpick comes out clean.
  6. Prepare strawberry filling by heating preserves and cornstarch until thickened, then cool.
  7. Core cupcakes to create pockets for filling.
  8. Fill each cupcake with the strawberry filling and replace the tops.
  9. Beat butter for frosting, add powdered sugar, mix, then pour in cream until smooth.
  10. Divide frosting into bowls, tint three with colors and leave one white.
  11. Fill piping bag with colored frostings and pipe onto cupcakes creating swirls.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Store cupcakes in an airtight container at room temperature for 1-2 days or in the fridge for up to a week. For freezing, wrap unfrosted cupcakes and freeze for up to 3 months.

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