Description
These delightful cupcakes feature golden mango notes and bright strawberry whispers, topped with a stunning tricolored frosting.
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 oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, 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 for 18–20 minutes. Let cool completely.
- Fill each cupcake with strawberry jam.
- To make frosting, beat butter until creamy, add powdered sugar, and mix in vanilla and heavy cream.
- Divide frosting into three bowls for coloring.
- Add each color side-by-side in a piping bag to create a “sunset swirl.”
- Pipe frosting onto cupcakes and garnish with slices of fruit if desired.
Notes
For dairy-free, swap butter and heavy cream for plant-based alternatives. To make gluten-free, use a gluten-free flour blend and reduce baking powder slightly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cupcakes, dessert, mango, strawberry, summer, baking