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Mango Strawberry Sunset Cupcakes

These vibrant cupcakes blend the tropical sweetness of mango and the juicy freshness of strawberries, creating a delicious treat that's not only beautiful but also bursting with flavor.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour Can be substituted with gluten-free blend if needed.
  • 1 cup sugar
  • 1/2 cup butter, softened Can be substituted with dairy-free butter.
  • 2 large eggs Substitute with plant-based alternatives for vegan version.
  • 1/2 cup sour cream Buttermilk can also be used.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup mango puree Use ripe mango for best flavor.
  • 1 cup diced strawberries Use fresh, ripe strawberries.
For the Frosting
  • 2 cups unsalted butter, softened Use dairy-free butter for a vegan option.
  • 4 cups powdered sugar
  • 2 tbsp milk Plant-based milk can be used.
  • 1 tsp vanilla extract
  • 1 tbsp gel food coloring - mango yellow For the vibrant mango color.
  • 1 tbsp gel food coloring - strawberry pink For the vivid strawberry color.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Fold in the sour cream, mango puree, and diced strawberries.
Baking
  1. In a separate bowl, combine the flour, baking powder, and baking soda.
  2. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  3. Scoop the batter into the prepared cupcake liners, filling each about 2/3 full.
  4. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  5. Allow cupcakes to cool completely on a wire rack.
Frosting
  1. Beat the softened butter until creamy, then gradually add the powdered sugar, mixing until fluffy.
  2. Add milk and vanilla, mixing until smooth and spreadable.
  3. Divide the frosting into three bowls and color them with the gel food colors.
  4. Use a piping bag to swirl the colored frosting onto the cooled cupcakes.

Notes

For an adult version, consider adding a splash of rum to the mango puree or rosé wine to the strawberry puree. Store cupcakes in an airtight container at room temperature for up to 3 days.