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Easy Mango Strawberry Sunset Cupcakes: A Taste of Summer!

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These Mango Strawberry Sunset Cupcakes are a delightful blend of tropical flavors and vibrant colors, perfect for any summer gathering. Each bite captures the essence of a sunset with sweet mango and tangy strawberry in a moist cupcake topped with luscious frosting.

Ingredients

Scale
  • 1 ½ cups cake flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs, at room temperature
  • ½ cup whole milk
  • 1 ½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ cup fresh mango puree
  • ½ cup fresh strawberry puree
  • Powdered sugar (for frosting)
  • Cream cheese (for frosting)
  • Heavy cream (optional for frosting)
  • Yellow gel food coloring (optional)
  • Red gel food coloring (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
  3. Add the room-temperature eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the cake flour and baking powder.
  5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients.
  6. Divide the batter evenly into two bowls. Fold in the mango puree and yellow food coloring into one bowl, and the strawberry puree and red food coloring into the other.
  7. Spoon dollops of the mango and strawberry batter into each cupcake liner, alternating colors. Swirl gently with a toothpick if desired.
  8. Bake for 18-22 minutes or until a wooden skewer inserted into the center comes out clean.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the frosting by beating together the cream cheese and unsalted butter until smooth. Gradually add powdered sugar until light and fluffy. Divide into two bowls and fold in mango puree and yellow food coloring in one, and strawberry puree and red food coloring in the other.
  11. Load both colored frostings side-by-side into a piping bag and pipe onto each cooled cupcake.
  12. Garnish with a small piece of fresh mango or a fresh strawberry slice.

Nutrition

Keywords: Ensure all ingredients are at room temperature for best results. Avoid overmixing the batter to keep cupcakes tender. Use ripe fruit for the purees to enhance flavor.

Find it online: https://mamablueberry.com/easy-mango-strawberry-sunset-cupcakes-a-taste-of-summer/