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Mango Strawberry Sunset Cupcakes for a Tropical Treat

Mango Strawberry Sunset Cupcakes for a Sweet Tropical Escape

Indulge in these delightful Mango Strawberry Sunset Cupcakes for a Tropical Treat that combines tropical sweetness with a hidden strawberry jam surprise.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: DESSERTS
Cuisine: Tropical
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour Substitute with a gluten-free blend for gluten-free version
  • 2 teaspoons baking powder No substitutes suggested
  • 1 teaspoon salt Standard table salt works well
  • 1/2 cup butter Use margarine for a dairy-free option
  • 1 cup granulated sugar Brown sugar offers a deeper flavor
  • 3 large eggs Flax eggs work as a vegan substitute
  • 1 teaspoon vanilla extract No alternatives recommended
  • 1/2 cup milk Substitute with any non-dairy milk for dairy-free
  • 1 cup mango purée Can be replaced with peach or other fruit purées
  • 1/2 cup strawberry jam Any berry jam or fruit preserves can be used
For the Frosting
  • 3 cups powdered sugar No substitutes needed
  • 1 cup heavy cream Coconut cream is a great dairy-free alternative
For Garnishing
  • 1 cup additional fruit slices Strawberries or mangoes for decoration

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • Electric Mixer
  • Piping Bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Whisk together in a medium bowl: all-purpose flour, baking powder, and salt; set aside.
  3. Cream softened butter and granulated sugar in a large bowl until light and fluffy, about 3-5 minutes.
  4. Mix in the eggs and vanilla extract; then gradually pour in the milk and mango purée.
  5. Incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
  6. Fill the cupcake liners ¾ full with batter and bake for 18-20 minutes.
  7. Cool the cupcakes completely on a wire rack before frosting.
  8. Fill each cupcake’s center with a dollop of strawberry jam.
  9. Prepare the frosting: beat the softened butter until smooth. Gradually add powdered sugar and heavy cream, mixing until fluffy.
  10. Divide the frosting into three bowls; color with mango and strawberry purées.
  11. Swirl the colored frostings onto each cupcake using a piping bag and garnish with fresh fruit slices.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 32gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

These cupcakes are gluten-free, dairy-free, and vegan when using appropriate substitutes. Feel free to experiment with different fruit purées or jams for unique twists.

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