Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- ¼ cup mango purée
- ¼ cup strawberry jam (for filling)
- 1 cup unsalted butter (for frosting, softened)
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract (for frosting)
- 2 tbsp mango purée (for frosting)
- 2 tbsp strawberry purée (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Beat in eggs and vanilla, then mix in milk and mango purée.
- Slowly add dry ingredients until just combined.
- Fill cupcake liners ¾ full and bake 18–20 minutes until golden. Cool completely.
- Fill centers with strawberry jam.
- Beat butter for frosting until creamy, gradually add powdered sugar, then vanilla and heavy cream.
- Divide frosting into three portions: plain, mango, strawberry. Combine in piping bag side-by-side for sunset swirl effect.
- Pipe frosting onto cupcakes. Optionally garnish with a slice of strawberry or mango.
Notes
- Ensure butter is softened for easy creaming.
- Use fresh fruit for best flavor.
- Store cupcakes in an airtight container to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian