Description
These delightful cupcakes combine the tropical sweetness of mango with the bright zing of strawberries for a fun and fruity summer treat that looks as good as it tastes.
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened (Use room temperature for smoother mixing.)
- 2 large eggs (Use room temperature for better texture.)
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Fruit Purees and Toppings
- 1/2 cup mango puree (Fresh or store-bought.)
- 1/2 cup strawberry puree (Fresh or store-bought.)
- 1 batch Vanilla frosting (For swirling.)
- optional Food coloring (For the sunset effect.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and mango puree until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter between two bowls. Mix strawberry puree into one bowl and leave the other bowl as is.
Baking
- To create the sunset effect, alternate spoonfuls of each batter into the cupcake liners.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Frosting
- For the frosting, swirl together the vanilla frosting and food coloring if desired to create a sunset effect.
- Frost the cooled cupcakes and enjoy your Mango Strawberry Sunset Cupcakes!
Notes
Serve at room temperature for the best flavor. Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator if it’s warm. Freeze unfrosted cupcakes wrapped tightly for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Cuisine: American