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Mango Strawberry Sunset Cupcakes

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Delightful cupcakes bursting with the flavors of juicy mangoes and sweet strawberries, topped with a rich tropical frosting.

Ingredients

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  • 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

  1. Preheat your oven to 350°F (175°C).
  2. Line a cupcake tin with liners.
  3. In a bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Cream together the softened butter and granulated sugar until fluffy.
  5. Add in the eggs and vanilla extract, mixing until well combined.
  6. Gradually add the dry ingredients and the milk to the butter mixture, alternating with the mango purée.
  7. Fill each cupcake liner about 2/3 full with the batter.
  8. Bake for 18-20 minutes until a toothpick inserted comes out clean.
  9. Remove from the oven and allow the cupcakes to cool completely.
  10. In a bowl, beat the softened butter until creamy, then gradually add powdered sugar and heavy cream until smooth.
  11. Mix in the vanilla extract, mango purée, and strawberry purée for the frosting.
  12. Frost the cooled cupcakes generously with the tropical frosting.
  13. Add a surprise filling of strawberry jam into the center of each cupcake.

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for a week. Freezes well for up to 3 months.

Nutrition

Find it online: https://thestationrecipes.com/mango-strawberry-sunset-cupcakes/

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