Description
Vibrant cupcakes filled with sweet strawberry jam and topped with a stunning sunset swirl frosting of mango and strawberry flavors.
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). Line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the softened butter and granulated sugar until fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract, milk, and mango purée. Gradually add the dry ingredients until just combined.
- Fill cupcake liners ¾ full and bake for 18-20 minutes until golden. Cool on a wire rack before filling with strawberry jam and frosting.
- For the frosting, beat unsalted butter until creamy, then add powdered sugar gradually. Mix in vanilla and heavy cream until smooth. Divide frosting to mix with mango and strawberry purées for coloring. Use a piping bag to create a sunset swirl effect on the cupcakes.
Notes
Store cupcakes in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. They can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg