Description

Mango Strawberry Sunset Cupcakes are a delightful and vibrant treat combining the tropical sweetness of mango with the tangy burst of strawberry. Featuring a moist, fluffy cupcake base infused with mango purée and topped with a dual-flavored frosting swirled in mango and strawberry hues, these cupcakes are perfect for any occasion and sure to impress with their colorful presentation and irresistible flavor balance.

Ingredients

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Cupcake Batter

1 cup all-purpose flour (substitute with gluten-free flour for gluten-free option)
1 tsp baking powder (ensure freshness for optimal rise)
1/2 tsp salt (use sea salt for a nuanced taste)
1/2 cup butter, softened (can be replaced with vegan butter for dairy-free version)
1 cup granulated sugar (coconut sugar can be used for a lower glycemic index alternative)
2 large eggs (for vegan option, use flaxseed meal mixed with water)
2 tsp vanilla extract (substitute with almond extract for different profile)
1/2 cup milk (substitute with plant-based milk for dairy-free)
1/2 cup mango purée (can use peach or apricot purée if mango is unavailable)

Filling

1/4 cup strawberry jam (use any berry jam for variety)

Frosting

2 cups powdered sugar (can replace with powdered erythritol for sugar-free option)
1/2 cup heavy cream (use coconut cream for dairy-free frosting or milk for lighter option)
Softened butter (amount approximately 1/2 cup or about 1 stick, for creaming prior to adding sugar)
Vanilla extract (1 tsp for frosting)
Mango purée (for tinting)
Strawberry purée (for tinting)

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Instructions

Preheat Oven : Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
Combine Dry Ingredients : In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well mixed.
Cream Butter and Sugar : In another bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes.
Add Wet Ingredients : Mix in the eggs and vanilla extract to the butter-sugar mixture, followed by the milk and mango purée, combining thoroughly.
Incorporate Dry Ingredients : Gradually add the flour mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
Fill Cupcake Liners : Spoon the batter into the prepared cupcake liners, filling each about ¾ full to allow room for rising.
Bake : Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Fill : Remove the cupcakes from the oven and let them cool on a wire rack. Once cooled, carefully fill the centers with strawberry jam using a small spoon or piping tool.
Prepare Frosting : Beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream while continuing to beat until smooth and fluffy.
Tint Frosting : Divide the frosting evenly into two bowls. Stir mango purée into one bowl and strawberry purée into the other to create two colorful frostings.
Decorate Cupcakes : Using a piping bag, swirl both tinted frostings onto each cupcake to create a sunset effect. Garnish with fresh fruit slices if desired for enhanced presentation.

Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Use vegan butter and flaxseed egg replacement for a dairy-free and vegan friendly cupcake.
Adjust sweetness by opting for coconut sugar or powdered erythritol.
Ensure the butter is softened for easier creaming and smoother frosting texture.
Fresh fruit slices, such as mango or strawberry, can be used to garnish for an appealing look.
Do not overmix the batter to maintain cupcake fluffiness.
Use fresh or thawed fruit purées for best flavor and color in frosting.