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Mango Strawberry Sunset Cupcakes

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Delightful cupcakes celebrating summer with mango and strawberry purees, topped with buttery frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup milk
  • 3 eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, pureed
  • 1 cup fresh mango, pureed
  • 1/4 cup butter for frosting
  • 2 cups powdered sugar
  • 1 tablespoon cream or milk (for frosting)
  • Fresh strawberry and mango slices (for decoration)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time and stir in the vanilla extract.
  4. Mix together the all-purpose flour and baking powder in another bowl.
  5. Add the flour mixture to the wet ingredients, alternating with the milk, and mix until just combined.
  6. Fold in the pureed strawberries and mango.
  7. Fill the cupcake liners about two-thirds full with batter and bake for 18-20 minutes.
  8. Cool the cupcakes completely on a wire rack.
  9. Beat together softened butter, powdered sugar, and cream for the frosting.
  10. Frost the cupcakes as desired and top with fresh fruit slices.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Nutrition

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

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