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Mango Strawberry Sunset Cupcakes

Delightful Mango Strawberry Sunset Cupcakes for Tropical Bliss

Experience the joy of summer with Mango Strawberry Sunset Cupcakes, a delightful blend of tropical flavors and eye-catching beauty.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 30 minutes
Total Time 1 hour 18 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups All-Purpose Flour can substitute with gluten-free flour blend
  • 2 teaspoons Baking Powder ensure freshness
  • 0.5 teaspoon Baking Soda works with acidity of yogurt and mango
  • 0.25 teaspoon Salt enhances flavors
  • 0.5 cups Unsalted Butter substitute with vegan butter for dairy-free
  • 1 cups Granulated Sugar
  • 2 Large Eggs for vegan, use flax eggs
  • 1 teaspoon Vanilla Extract use pure for best taste
  • 1 cups Ripe Mango Puree fresh is best
  • 0.5 cups Greek Yogurt substitute with non-dairy yogurt for vegan
  • 0.25 cups Mango Juice
For the Frosting
  • 2 cups Powdered Sugar
  • 0.5 cups Heavy Cream omit for vegan version
  • 1 cups Mango Puree for frosting
  • 0.5 cups Strawberry Puree
  • Gel Colors (Orange, Pink, Yellow) for decorating frosting

Equipment

  • Muffin tin
  • Mixing Bowls
  • Electric Mixer
  • Piping Bag
  • Apple corer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with vibrant paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream together the butter and sugar until light and fluffy, then add in eggs and vanilla extract one at a time.
  4. Stir in mango puree, Greek yogurt, and mango juice to the creamed mixture until smooth.
  5. Fold the dry ingredients into the wet mixture gently until just combined.
  6. Fill each muffin liner about 2/3 full with the batter and bake for 16-18 minutes.
  7. Prepare the strawberry filling by heating strawberry preserves and cornstarch until thickened.
  8. Core each cupcake and fill with cooled strawberry filling.
  9. Beat together butter for frosting, add powdered sugar and heavy cream until smooth.
  10. Color the frosting and pipe onto cupcakes, creating a sunset effect.
  11. Garnish with fresh fruit slices if desired and serve.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Store filled and frosted cupcakes in an airtight container for freshness.

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