Description
Deliciously vibrant Mango Strawberry Sunset Cupcakes topped with a creamy frosting, perfect for any occasion!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 cup mango puree
- 1 cup diced strawberries
- 1 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk and vanilla.
- Combine the flour and baking powder, then gradually add to the wet mixture.
- Fold in the mango puree and diced strawberries.
- Fill cupcake liners about 2/3 full and bake for 18-20 minutes.
- Let cupcakes cool completely before frosting.
- For the frosting, mix cream cheese, powdered sugar, and lemon juice until smooth.
- Frost the cooled cupcakes with the cream cheese mixture.
Notes
- For a deeper flavor, add a pinch of salt to the batter.
- Store cupcakes in the refrigerator for up to 3 days.
- Can substitute strawberries with other berries if preferred.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: baking
- Cuisine: fusion
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg