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Delicious Mango Strawberry Sunset Cupcakes Recipe

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These Mango Strawberry Sunset Cupcakes are a vibrant and delightful treat that captures the essence of a summer sunset. Each cupcake is infused with the tropical flavors of mango and strawberry, making them perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh mangoes, pureed and diced
  • 1 cup fresh strawberries, pureed and diced
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2–3 tablespoons heavy cream or milk
  • Food coloring (orange, pink, yellow, or red) as desired

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
  3. Beat in the large eggs, one at a time, incorporating each fully before adding the next. Stir in the vanilla extract until just combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add about one-third of the dry ingredients to the butter mixture, mixing until just combined. Then, pour in half of the milk, mixing until just incorporated. Repeat this process, finishing with the last third of the dry ingredients.
  5. Divide the plain cupcake batter into two separate bowls.
  6. To one bowl, gently fold in about 1/4 cup of mango puree and 2 tablespoons of finely diced fresh mango. Optionally, add a tiny drop of yellow or orange food coloring.
  7. To the second bowl, gently fold in about 1/4 cup of strawberry puree and 2 tablespoons of finely diced fresh strawberries. Optionally, add a tiny drop of pink or red food coloring.
  8. Spoon alternating dollops of the mango batter and strawberry batter into each cupcake liner, filling no more than two-thirds full. Optionally, swirl the two batters together with a toothpick.
  9. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Remove the cupcakes from the oven and let them cool in the muffin tin for about 5 minutes before transferring to a wire rack to cool completely.
  11. In a large bowl, beat the softened unsalted butter until creamy. Gradually add the sifted powdered sugar, alternating with the heavy cream or milk, mixing until combined, then beat until light and fluffy. Stir in the vanilla extract.
  12. Divide the buttercream into two bowls. To one, add a small amount of mango puree and a tiny drop of yellow or orange food coloring. To the other, add a small amount of strawberry puree and a tiny drop of pink or red food coloring. Mix until uniform.
  13. Load both colors of frosting into the same piping bag fitted with a large star tip. Pipe a swirl of frosting onto each cooled cupcake.
  14. Garnish each cupcake with a small slice of fresh mango, a fresh strawberry half, and a tiny sprig of fresh mint.

Nutrition

Keywords: For a gluten-free option, use a 1:1 gluten-free baking flour blend. For dairy-free, substitute plant-based milk and vegan butter. Ensure fresh fruit is ripe for the best flavor. Avoid overmixing the batter to keep cupcakes tender.

Find it online: https://softtasty.com/delicious-mango-strawberry-sunset-cupcakes-recipe/