Go Back
–+ servings
Mango Strawberry Sunset Cupcakes

Mango Strawberry Sunset Cupcakes for a Sweet Summer Treat

Mango Strawberry Sunset Cupcakes deliver a tropical burst of flavors, perfect for summer celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups All-Purpose Flour Substitute with a gluten-free blend if needed.
  • 2 teaspoons Baking Powder Ensure it’s fresh for the best rise.
  • 0.25 teaspoons Salt Just a pinch enhances overall flavor.
  • 0.5 cups Unsalted Butter Ensure it’s at room temperature for easy creaming.
  • 1 cups Granulated Sugar Brown sugar can deepen the flavor.
  • 2 large Large Eggs Room temperature eggs work best for mixing.
  • 2 teaspoons Vanilla Extract Almond extract can be swapped for a unique twist.
  • 0.5 cups Milk Any type works great, dairy or non-dairy.
For the Frosting
  • 2-3 cups Powdered Sugar Adjust to achieve your desired sweetness.
  • 0.25 cups Strawberry Puree Fresh is ideal, but thawed frozen can also work.
  • 0.25 cups Mango Puree Fresh is best, or use store-bought for convenience.
For Garnish
  • 1 cups Fresh Strawberries Diced for decoration and mixed into the frosting.
  • 1 cups Fresh Mango Diced for topping and mixed into the frosting.

Equipment

  • Oven
  • muffin tin
  • Mixing Bowls
  • hand mixer or stand mixer
  • Piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugar together until light and fluffy (3-5 minutes).
  4. Incorporate the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the flour mixture to the creamed mixture, alternating with the milk, mixing until just combined.
  6. Fill the muffin tin cups about 2/3 full and tap gently to remove air bubbles.
  7. Bake for 18-20 minutes and check for doneness with a toothpick.
  8. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  9. Beat the butter for the frosting and gradually add the powdered sugar until smooth. Mix in the strawberry and mango purees.
  10. Frost the cooled cupcakes with alternating strawberry and mango frosting using a piping bag.
  11. Garnish with diced fresh strawberries and mango.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 29gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for better incorporation and a fluffy texture. Avoid overmixing to maintain lightness.

Tried this recipe?

Let us know how it was!