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Mango Strawberry Sunset Cupcakes

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Delightful cupcakes that capture the essence of summer with a luscious blend of fresh mango and vibrant strawberries.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup mango puree
  • 1/2 cup strawberry puree
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1 cup unsalted butter (for frosting)
  • 3–4 cups powdered sugar (for frosting)
  • 2–3 tbsp milk (for frosting)
  • Food coloring (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Beat the softened butter and sugar in a mixing bowl until fluffy and light.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the mango puree, vanilla extract, and milk.
  4. Combine the all-purpose flour, baking powder, and salt in a separate bowl. Gradually mix this into your wet mixture until just combined.
  5. Fill the cupcake liners about 2/3 full and bake for 20-25 minutes.
  6. Let the cupcakes cool completely in the pan before transferring to a wire rack.
  7. Beat the unsalted butter until creamy in a new bowl, then gradually add powdered sugar and enough milk for desired consistency.
  8. Frost the cooled cupcakes generously with your frosting.

Notes

Use room temperature ingredients for a smoother batter. Don’t overmix the batter to keep cupcakes fluffy.

Nutrition

Find it online: https://thestationrecipes.com/mango-strawberry-sunset-cupcakes-2/

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