Description
These Delicious Mango Strawberry Sunset Cupcakes combine the tropical sweetness of mango puree with the fresh burst of diced strawberries, creating a moist and flavorful treat. Topped with a light, creamy frosting made from heavy cream and powdered sugar, these cupcakes are perfect for any occasion and sure to delight both kids and adults alike.
Ingredients
Scale
Cupcake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 cup mango puree
- 1 cup diced strawberries
- 2 teaspoons vanilla extract
Frosting
- 2 cups powdered sugar
- 1/4 cup heavy cream
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to ensure even distribution of leavening and flavor.
- Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter until creamy. Gradually add the sugar mixture from the previous step and continue to beat until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with dry ingredients, to create a smooth batter without lumps.
- Fold in Fruits: Gently fold in the mango puree and diced strawberries, careful not to overmix to maintain fruit texture.
- Fill and Bake: Distribute the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Allow cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Meanwhile, prepare the frosting by whipping the heavy cream and gradually incorporating the powdered sugar until the desired consistency is achieved. Frost the cooled cupcakes and serve.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Use fresh, ripe mangoes for the best puree or use high-quality canned mango puree.
- Folding the fruit carefully prevents the batter from turning pink or blending too much color.
- The frosting consistency can be adjusted by adding more powdered sugar for stiffer frosting or more cream for a lighter texture.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
