Description
Mango Strawberry Sunset Cupcakes are a delightful summer treat combining the tropical sweetness of ripe mangoes with the fresh, juicy flavor of strawberries. These moist cupcakes are topped with a creamy, vanilla-infused cream cheese frosting, making them a perfect dessert for warm-weather gatherings or anytime a bright, fruity indulgence is desired.
Ingredients
Scale
Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup diced mango
- 1 cup diced strawberries
Frosting
- 1 cup softened cream cheese
- ½ cup powdered sugar
- Splash of vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a cupcake tray with paper liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a bowl, whisk together 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, and 2 teaspoons of baking powder. This creates the base for the cupcake batter.
- Cream Butter and Sugar Mixture: In a separate bowl, cream together ½ cup of softened unsalted butter and the sugar mixture until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add Eggs and Vanilla: Beat in 2 large eggs one at a time to the creamed butter and sugar, followed by 1 teaspoon of vanilla extract. Mix until everything is well combined.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the creamed mixture, alternating with ½ cup of milk. Start and end with the flour mixture, mixing just until combined to avoid overworking the batter.
- Fold in Fruit: Gently fold in 1 cup of diced mango and 1 cup of diced strawberries to evenly distribute the fruit without breaking it down.
- Fill Cupcake Liners: Spoon the batter into the lined cupcake tray, filling each cup about two-thirds full for proper rising.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean, signaling they are fully baked.
- Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely, preparing them for frosting.
- Prepare Frosting: Whip together 1 cup of softened cream cheese, ½ cup of powdered sugar, and a splash of vanilla extract until smooth and fluffy.
- Frost Cupcakes: Spread or pipe the cream cheese frosting onto the cooled cupcakes for a tropical finish.
Notes
- Ensure the butter and cream cheese are at room temperature for smooth mixing.
- Do not overmix the batter after adding flour to keep cupcakes tender.
- Use fresh, ripe mango and strawberries for the best flavor and texture.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
- Store cupcakes in an airtight container in the refrigerator to keep the frosting fresh.
