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Mango Strawberry Sunset Cupcakes – A Cozy Homemade Treat with Tropical Glow

Mango Strawberry Sunset Cupcakes – A Cozy Homemade Treat with Tropical Glow

Mango Strawberry Sunset Cupcakes are a cozy homemade baking recipe with a tender mango-kissed crumb and a sweet strawberry jam center.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 300 kcal

Equipment

  • Standard 12-cup muffin pan
  • Paper liners for easy release
  • One medium and one large mixing bowl
  • Hand or stand mixer for creaming and frosting
  • Piping bag and tip for the sunset swirl frosting
  • Cupcake corer or small spoon to create space for jam filling

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened (for batter)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (for batter)
  • 0.5 cup milk
  • 0.25 cup mango puree, fresh or canned (for batter)
  • 0.25 cup strawberry jam (for filling)
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 2 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons mango puree (for frosting color)
  • 2 tablespoons strawberry puree (for frosting color)

Instructions
 

  • Preheat oven to 350 F (175 C). Line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • In a large bowl, cream softened butter and sugar until light and fluffy.
  • Beat in eggs one at a time, then mix in vanilla extract.
  • Mix in milk and mango puree until combined.
  • Gradually add dry ingredients to the wet mixture, folding just until combined. Fill liners about three-quarters full. Bake 18 to 20 minutes until golden and a toothpick comes out clean. Cool completely.
  • Hollow out a small center in each cooled cupcake and fill with strawberry jam.
  • Beat frosting butter until creamy. Gradually add powdered sugar, then mix in vanilla and cream until smooth.
  • Divide frosting into three bowls. Leave one plain, mix one with mango puree, and one with strawberry puree. Add side-by-side into a piping bag to create a sunset swirl, then pipe onto cupcakes. Garnish with fresh strawberry or mango if desired.

Notes

Cool cupcakes completely before filling and frosting for the prettiest swirl and the cleanest jam center. Fresh or canned mango puree both work well for easy, budget-friendly baking.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 15mgIron: 0.5mg
Keyword comfort food dessert, cupcake recipe, easy dinner dessert, Homemade baking
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