Description
These Mango Strawberry Sunset Cupcakes pair bright, ripe fruit with a soft, buttery crumb and a smooth frosting, creating a delightful summer treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup mashed ripe mango
- 1/2 cup chopped fresh strawberries
- 1/2 cup frosting (vanilla or cream cheese)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with liners.
- Cream together the softened butter and sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract until combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed or folding with a spatula until just combined.
- Fold in the mashed mango and chopped strawberries gently. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick comes out clean. Rotate the pan halfway through baking.
- Remove from the oven and let cool in the pan for 3–5 minutes. Transfer to a wire rack to cool completely.
- Frost the cooled cupcakes with about 1/2 cup total frosting. Garnish if desired.
Notes
Use ripe mango for the best flavor. Chill frosting slightly in warm kitchens for easy spreading.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 255
- Sugar: 23g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg