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–+ servings

Mango Strawberry Sunset Cupcakes

Delightful cupcakes bursting with the flavors of ripe mangoes and strawberries, perfect for any occasion.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 0.5 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup diced fresh mango
  • 1 cup diced fresh strawberries
  • 1 cup powdered sugar
  • 2 tablespoons milk (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Optional: fresh fruit slices for garnish

Equipment

  • muffin tin

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, stirring until just combined.
  5. Gently fold in the diced mango and strawberries.
  6. Divide the batter among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes.
  7. Allow the cupcakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the frosting by beating together the powdered sugar, milk, and vanilla extract until smooth and creamy.
  9. Frost the cooled cupcakes and garnish with fresh fruit slices if desired.

Nutrition

Calories: 210kcalProtein: 2gSodium: 150mg

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