Description
Bright, fruity cupcakes swirling with mango purée and strawberry jam, topped with a stunning two-tone buttercream 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 cupcake tin with liners.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until fluffy.
- Add eggs and vanilla, mix well.
- Gradually add dry ingredients and milk, alternating with mango purée.
- Fill liners 2/3 full with batter.
- Bake for 18–20 minutes. Cool completely.
- For frosting, beat butter until creamy, then add powdered sugar and cream.
- Mix in vanilla, mango, and strawberry purées.
- Frost cooled cupcakes and fill with strawberry jam.
Notes
For best results, do not overmix the batter. Store cupcakes at room temperature in an airtight container for up to 1 day, or refrigerate for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: cupcakes, mango, strawberry, summer dessert, fruit dessert