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Mango Strawberry Sunset Cupcakes

Soft cupcakes infused with mango and strawberry purees, topped with a swirled sunset frosting for a tropical, fruity dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 280

Ingredients
  

Cupcakes
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup mango puree
  • 0.5 cup strawberry puree
Frosting
  • 1 cup unsalted butter softened
  • 3-4 cups powdered sugar sifted
  • 2 tbsp mango puree
  • 2 tbsp strawberry puree
  • 1-2 tbsp milk or cream to reach desired consistency

Equipment

  • Muffin tin
  • Mixing bowls
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
  4. Mix in mango and strawberry purees until well combined.
  5. Gradually fold in dry ingredients until smooth.
  6. Divide batter among cupcake liners, filling 2/3 full. Bake 18–22 minutes until toothpick comes out clean.
  7. Let cupcakes cool completely on wire rack.
  8. Beat butter for frosting until creamy. Gradually add powdered sugar, then mango and strawberry purees. Adjust consistency with milk.
  9. Pipe or spread frosting on cupcakes, creating a sunset swirl effect. Garnish with fresh fruit if desired.

Notes

Ensure cupcakes are fully cooled before frosting to maintain swirl integrity.