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Mango Strawberry Sunset Cupcakes

Mango Strawberry Sunset Cupcakes

Delight in the tropical fusion of Mango Strawberry Sunset Cupcakes, a perfect treat for sunny days.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 5 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Cupcakes, Dessert, Mango, Strawberry, Tropical
Servings: 12 cupcakes
Calories: 200kcal

Equipment

  • oven
  • Mixing Bowls
  • Cupcake Tray
  • Paper liners
  • Whisk
  • Electric mixer
  • spatula

Ingredients

For the Cupcake Batter

  • 1.5 cups all-purpose flour This is the base for fluffy cupcakes.
  • 1 cups granulated sugar Sweetens the cupcakes and enhances their flavor.
  • 1.5 teaspoons baking powder Essential for achieving that wonderful rise!
  • 0.25 teaspoon salt A pinch enhances sweetness and balances flavors.
  • 0.5 cups unsalted butter Adds richness and moistness to each cupcake.
  • 2 large eggs Provides structure and helps bind the ingredients.
  • 1 teaspoon vanilla extract Infuses a warm, inviting flavor throughout.
  • 0.5 cups mango puree The star of these cupcakes, offering tropical sweetness.
  • 1 cups strawberries, chopped Adds bursts of juicy flavor in every bite!

For the Buttercream Frosting

  • Buttercream frosting Use your favorite recipe or store-bought.

Instructions

How to Make

  • Preheat the oven to 350°F (175°C) and line your cupcake tray with paper liners.
  • Whisk together the flour, baking powder, and salt in a mixing bowl.
  • Beat the unsalted butter and granulated sugar in a large mixing bowl until light and fluffy, around 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  • Mix in the dry ingredients gradually with the mango puree until combined.
  • Fold in the chopped strawberries gently.
  • Scoop the batter evenly into the cupcake liners, filling them about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes until a toothpick inserted comes out clean.
  • Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • Frost the cupcakes with your mango-infused buttercream frosting and add fresh strawberry slices on top.

Notes

Be careful not to overmix the batter after adding the dry ingredients. Use room temperature butter and eggs for best results.

Nutrition

Serving: 1cupcake | Calories: 200kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 15g | Vitamin A: 300IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 0.5mg
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