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Tropical Strawberry Mango Sunset Cupcakes

Fluffy vanilla cupcakes topped with swirled strawberry and mango buttercream for a vibrant tropical dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, Tropical
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup whole milk
Strawberry Buttercream
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 0.25 cup strawberry puree strained
  • 0.5 tsp vanilla extract
Mango Buttercream
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 0.25 cup mango puree thick
  • 0.5 tsp vanilla extract

Equipment

  • Muffin tin
  • Mixing bowls
  • Hand mixer or stand mixer
  • Piping bag with star tip

Method
 

  1. Preheat oven to 350°F (175°C) and line muffin tin.
  2. Whisk flour, baking powder, and salt.
  3. Beat butter and sugar until fluffy. Add eggs and vanilla.
  4. Alternate adding dry ingredients and milk until just combined.
  5. Fill liners and bake 18–20 minutes. Cool completely.
  6. Prepare strawberry buttercream by beating butter, powdered sugar, puree, and vanilla.
  7. Prepare mango buttercream similarly.
  8. Pipe both buttercreams together to create sunset swirl and serve.

Notes

Ensure fruit purees are thick to avoid runny frosting.