Description
Delightful cupcakes bursting with the flavors of mango and strawberry, perfect for any occasion.
Ingredients
- 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.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs and vanilla extract, then mix in the milk and mango purée.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fill each cupcake liner about ¾ full with the batter and bake for 18 to 20 minutes.
- Allow the cupcakes to cool completely, then fill the center of each with strawberry jam.
- Beat the remaining butter until smooth, gradually adding powdered sugar, vanilla extract, and heavy cream.
- Divide the frosting into three bowls, mixing in mango and strawberry purées for color.
- Pipe the frosting onto the cupcakes in swirls, garnish with fresh fruit if desired.
Notes
Ensure ingredients are at room temperature for best results. Avoid overmixing after adding dry ingredients.