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Luna Hossain

Mango Strawberry Sunset Cupcakes

These light, fruity cupcakes are made with a soft vanilla batter and a hidden strawberry layer, then baked until golden and cooled completely. The frosting is divided into two parts—strawberry and mango—and piped together to create a colorful swirl. Fresh fruit is added on top just before serving for a bright finish. The recipe focuses on gentle mixing for a tender texture, simple steps, and a balance of moist cake, creamy frosting, and fresh flavor, making the cupcakes both easy to prepare and visually special.
Calories: ~320 | Carbs: ~42g | Fat: ~16g | Protein: ~4g
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12
Course: Cupcakes
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • Cupcakes
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • Strawberry layer
  • 1/3 cup strawberry purée
  • Frosting
  • 1 cup unsalted butter softened
  • 3 1/2 cups powdered sugar
  • 2 –4 tablespoons milk
  • Pinch of salt
  • 2 –3 tablespoons strawberry purée
  • 2 –3 tablespoons mango purée
  • Topping
  • Fresh mango cut into small cubes
  • Fresh strawberries whole or chopped

Equipment

  • Cupcake pan
  • Paper liners
  • Mixing bowls
  • Hand mixer or sturdy spoon
  • Measuring cups and spoons
  • Piping bag with a large tip

Method
 

  1. Heat the oven to 350°F and line a cupcake pan with paper liners. The pan should be ready before mixing.
  2. In a bowl, mix flour, baking powder, and salt until combined. The mix should look even.
  3. In another bowl, beat butter and sugar until smooth and pale. This helps make the cake soft.
  4. Add eggs one at a time, then mix in vanilla. The batter should look creamy.
  5. Mix in the dry ingredients and milk, a little at a time. Stop when the batter looks smooth.
  6. Spoon a small amount of batter into each liner. Add a teaspoon of strawberry purée near the edge, then cover with more batter. Lightly swirl once with a toothpick.
  7. Bake for 18–22 minutes. The tops should look set and lightly golden.
  8. Let the cupcakes cool fully before frosting. Warm cupcakes will melt the frosting.
  9. Beat butter for the frosting until smooth. Add powdered sugar, salt, and milk until thick.
  10. Split the frosting into two bowls. Mix strawberry purée into one and mango purée into the other.
  11. Spoon both frostings side by side into a piping bag. Pipe tall swirls on each cupcake.
  12. Top with fresh mango and strawberries. Add fruit right before serving for the best look.

Notes

Do not overmix the batter or the cupcakes can turn dense. Let cupcakes cool fully before frosting or the swirl will slide. Add fruit purée to the frosting slowly so it stays thick enough to pipe.