Description
Delight in these vibrant Mango Strawberry Sunset Cupcakes, blending the sweetness of mango and tartness of strawberries, topped with a colorful sunset-hued frosting.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup ripe mango puree
- ½ cup Greek yogurt
- ¼ cup mango juice
- 1 cup unsalted butter (softened, for frosting)
- 4 cups powdered sugar
- 3 tbsp heavy cream
- 2 tbsp mango puree
- 2 tbsp strawberry puree
- Food coloring (pink, orange, yellow)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the flour, baking powder, baking soda, and salt together in a medium bowl.
- Cream the softened butter and sugar in a large bowl until light and fluffy.
- Add the eggs, vanilla extract, mango puree, yogurt, and mango juice to the butter mixture and beat until smooth.
- Combine the dry ingredients with the wet mixture gradually; mix until just combined.
- Fill lined cupcake tins about two-thirds full with the batter.
- Make a strawberry filling by blending fresh strawberries until smooth.
- Core cupcakes once cooled, and fill them with strawberry puree.
- Prepare frosting by beating the butter and powdered sugar until creamy.
- Pipe colorful frosting swirls onto cupcakes, mimicking a sunset.
Notes
For a dairy-free option, substitute Greek yogurt with coconut yogurt. Freezer-friendly—store in a suitable container for up to 3 months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg