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
- 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 flour, baking powder, and salt.
- In another bowl, cream softened butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla extract, milk, and mango purée.
- Gradually add dry ingredients to wet mixture until just combined.
- Fill each cupcake liner about ¾ full with batter and bake for 18–20 minutes or until golden brown.
- Cool completely before filling with strawberry jam and frosting.
- For frosting, beat softened butter with powdered sugar; add heavy cream/milk and mix until smooth. Divide into three bowls; tint one yellow-orange with mango purée and another pink-red with strawberry purée.
- Pipe the colorful frosting onto each cupcake.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 300
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg