Description
Light and fluffy cupcakes that combine tropical mango and tangy strawberry flavors, 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 your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the flour, baking powder, and salt in a bowl.
- Cream the softened butter and granulated sugar until light and fluffy in another bowl.
- Beat in the eggs and vanilla extract. Mix in the milk and mango purée until well combined.
- Slowly add the dry ingredients to the wet mixture until just combined.
- Fill the cupcake liners three-quarters full with the batter.
- Bake for 18-20 minutes, until the cupcakes are golden and set. Let them cool completely.
- Use a piping bag or small knife to fill each cupcake center with strawberry jam once cooled.
Notes
For best results, use room temperature butter for easy creaming. Experiment with piping techniques for creative designs and consider garnishing with fresh fruit slices.
