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Mango Strawberry Sunset Cupcakes

Mango Strawberry Sunset Cupcakes for a Tropical Treat

These Mango Strawberry Sunset Cupcakes are vibrant, tropical delights with luscious frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 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 gluten-free flour blend if needed.
  • 2 teaspoons Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Salt Use sea salt or kosher salt for different touch.
  • 1 cup Unsalted Butter Can be swapped with margarine for dairy-free option.
  • 1.5 cups Granulated Sugar Try coconut sugar for a more natural alternative.
  • 3 large Eggs Use flax eggs for egg-free option.
  • 1 teaspoon Vanilla Extract Almond extract can be used as a fragrant substitute.
  • 1 cup Milk Replace with plant-based milk for dairy-free version.
  • 1 cup Mango Purée Substitute with peach or apricot purée if needed.
  • 1 cup Strawberry Jam Homemade or store-bought works beautifully.
For the Frosting
  • 4 cups Powdered Sugar Sift for smooth consistency.
  • 1/2 cup Heavy Cream Coconut cream is a good alternative for dairy-free frosting.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • piping bag

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
  3. In a separate large mixing bowl, cream the butter and sugar together until light and fluffy.
  4. Beat in the eggs one at a time, then mix in vanilla, milk, and mango purée until smooth.
  5. Gradually mix the dry ingredients into the wet mix until just combined.
  6. Spoon batter into lined cupcake liners, filling each about ¾ full.
  7. Bake for 18-20 minutes until a toothpick comes out clean. Cool for 5 minutes in the tin.
  8. Fill centers of cupcakes with strawberry jam using a piping bag.
  9. For the frosting, beat butter until creamy, then add sifted powdered sugar and heavy cream, mixing until fluffy.
  10. Divide frosting, tint one with mango purée and the other with strawberry purée.
  11. Pipe the tinted frostings onto cupcakes to create a sunset swirl.
  12. Garnish with fresh fruit slices like mango or strawberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Ensure butter is at room temperature for fluffier cupcakes. Use fresh ingredients for best results.

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