Description
Delightful cupcakes featuring layers of sweet mango purée and rich strawberry jam with a vibrant frosting that resembles a sunset.
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 whole milk
- ¼ cup mango purée
- ¼ cup strawberry jam
- 1 cup unsalted butter (for frosting, softened)
- 3 cups powdered sugar (sifted)
- 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 oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Cream together softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract, milk, and mango purée.
- Gradually add dry ingredients to wet mixture; mix until just combined.
- Fill cupcake liners ¾ full with batter and bake for 18–20 minutes.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack.
- Once cooled, fill each cupcake center with strawberry jam.
- Beat unsalted butter for frosting until creamy; gradually add powdered sugar and milk until smooth.
- Divide frosting; mix one part with mango purée, one with strawberry purée, and leave one plain.
- Pipe frosting onto cooled cupcakes to create a sunset swirl.
- Optional: Garnish with a small slice of strawberry or mango on the frosting.
Notes
Make sure your butter is at room temperature for better texture. These cupcakes can be stored at room temperature for up to 2 days or refrigerated for a week.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 25g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg