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Mango Strawberry Sunset Cupcakes

Mango Strawberry Sunset Cupcakes for a Tropical Delight

Delightful Mango Strawberry Sunset Cupcakes capture tropical flavors, perfect for celebrations and adaptable for gluten-free or vegan diets.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 15 minutes
Total Time 1 hour 3 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Base
  • 1 1/2 cups All-purpose flour substitute with 1:1 gluten-free blend
  • 1 tbsp Baking powder use fresh for the best rise
  • 1/2 tsp Baking soda must pair with acidic ingredients like yogurt
  • 1/4 tsp Salt balances sweetness and intensifies flavors
  • 1/2 cup Unsalted butter can be swapped for vegan butter
  • 1 cup Granulated sugar organic cane sugar can be substituted
  • 2 large Large eggs for vegan, use flax eggs
  • 1 tsp Vanilla extract pure extract yields the best results
  • 1 cup Ripe mango puree canned or frozen purees work well
  • 1/2 cup Greek yogurt dairy-free yogurt is a great vegan alternative
  • 1/2 cup Mango juice aim for 100% juice with no additives
For the Strawberry Filling
  • 1/2 cup Strawberry preserves can use other berry preserves as a swap
  • 1 tbsp Cornstarch essential for thickening
For the Frosting
  • 2 cups Powdered sugar use cornstarch-free for best texture
  • 1/2 cup Heavy cream substitute with plant-based cream for vegan options
  • 1/4 cup Mango puree for flavor and color
  • 1/4 cup Strawberry puree for flavor and color
  • 3 drops Gel colors (orange, pink, yellow) consider natural food colorings

Equipment

  • Muffin Tin
  • Mixing bowls
  • Electric mixer
  • Piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well, then add vanilla extract.
  5. Fold in mango puree, yogurt, and mango juice until just combined.
  6. Gently add flour mixture until no dry streaks remain.
  7. Fill cupcake liners 2/3 full and bake for 16-18 minutes.
  8. Cool cupcakes in the pan for a few minutes before transferring to a wire rack.
Filling and Frosting
  1. Heat strawberry preserves and cornstarch in a saucepan until thickened.
  2. Core the center of each cooled cupcake and fill with strawberry mixture.
  3. Beat butter until fluffy, then gradually add powdered sugar and heavy cream.
  4. Divide frosting into three bowls, coloring with mango puree, strawberry puree, and gel colors.
  5. Pipe frosting onto cupcakes in a gradient effect.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1.5mg

Notes

Store cupcakes at room temperature for up to 3 days. Refrigerate to extend their shelf life.

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