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–+ servings
Mango Strawberry Sunset Cupcakes

Mango Strawberry Sunset Cupcakes for Tropical Bliss

Delight in these Mango Strawberry Sunset Cupcakes capturing summer's essence in each bite.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 20 minutes
Total Time 1 hour 8 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour Gluten-free flour can be used.
  • 1 tbsp baking powder No substitutions recommended.
  • 1 tsp baking soda Works best with acidic components.
  • 1 tsp salt Essential for flavor enhancement.
  • 1 cup unsalted butter Can substitute with vegan butter.
  • 1 cup granulated sugar Brown sugar can be used for deeper flavor.
  • 4 large eggs For vegan, use flax eggs or applesauce.
  • 1 tsp vanilla extract Adjust as desired.
  • 1 cup ripe mango puree Canned or frozen mango can be used.
  • 1 cup Greek yogurt Substitute with non-dairy yogurt for vegan.
  • 1/2 cup mango juice Replace with pineapple juice for a twist.
For the Frosting
  • 4 cups powdered sugar No alternative advised for best texture.
  • 1/2 cup heavy cream Can substitute with coconut cream.
  • 1/2 cup mango puree Fresh or frozen.
  • 1/2 cup strawberry puree Fresh or frozen.
  • various gel colors (orange, pink, yellow) Natural food colors can be used instead.

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Handheld Mixer
  • piping bag
  • ice cream scoop

Method
 

Cupcake Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well, then stir in the vanilla extract.
  5. Incorporate mango puree, Greek yogurt, and mango juice into the mixture.
  6. Fold the dry ingredients into the wet mixture until just combined.
  7. Fill each muffin tin about two-thirds full with batter.
  8. Bake for 16-18 minutes until a toothpick comes out clean.
  9. Prepare the strawberry filling by heating preserves and cornstarch until thickened.
  10. Core cooled cupcakes and fill with strawberry preserves.
  11. Make the frosting by beating butter and gradually adding powdered sugar.
  12. Divide frosting and color portions to create sunset hues.
  13. Pipe the frosting onto each cupcake and garnish with fresh fruit or edible flowers.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for better mixing. Chill filled cupcakes before frosting.

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