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Mango Strawberry Sunset Cupcakes

These cupcakes capture a summer moment with a tender crumb, filled with strawberry jam and topped with a tri-colored frosting of mango and strawberry flavors.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup milk
  • 0.25 cup mango purée (fresh or canned)
For the Filling and Frosting
  • 0.25 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)

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt until light and even.
  3. In another bowl, cream butter and sugar until light and fluffy — about 3–4 minutes; it should look pale and airy.
  4. Beat in eggs one at a time, then stir in vanilla. Mix in milk and mango purée until the batter is silky.
  5. Slowly add dry ingredients and fold just until combined; do not overmix.
  6. Fill cupcake liners ¾ full and bake for 18–20 minutes, until tops are golden and a toothpick comes out clean. Let cool completely.
Filling and Frosting
  1. Once cooled, remove a small cone from the center of each cupcake and fill each with strawberry jam.
  2. For the frosting: Beat butter until creamy. Gradually add powdered sugar, then mix in vanilla and heavy cream until smooth.
  3. Divide frosting into three bowls: leave one plain, stir mango purée into the second, and strawberry purée into the third.
  4. Pipe the tri-colored frosting onto the cupcakes.

Notes

Use room-temperature ingredients for better rising. For extra glossy frosting, add a teaspoon of corn syrup when beating the final frosting.