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 (fresh or canned)
- ¼ cup strawberry jam (for filling)
- 1 cup unsalted butter (for frosting, softened)
- 3 cups powdered sugar
- 2 tbsp heavy cream (or milk)
- 1 tsp vanilla extract (for frosting)
- 2 tbsp mango purée (for frosting)
- 2 tbsp strawberry purée (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, beat softened butter with granulated sugar until light and fluffy.
- Add eggs and vanilla extract; mix well before incorporating milk and mango purée until smooth.
- Gradually add dry ingredients to the wet mixture until just combined.
- Fill cupcake liners about ¾ full with batter and bake for 18–20 minutes until golden brown. Cool completely on a wire rack.
- Once cooled, fill each cupcake with strawberry jam using a piping bag or knife.
- For frosting, beat softened butter until creamy; gradually add powdered sugar and mix in heavy cream and vanilla extract until fluffy.
- Divide frosting into three bowls: one plain, one mixed with mango purée, and one with strawberry purée to create colors.
- Layer the colored frostings in a piping bag to create a sunset swirl effect while piping onto cupcakes.
- Optional: Garnish with fresh fruit slices.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 320
- Sugar: 23g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg