Description
Delicious cupcakes filled with ripe mango puree and strawberry filling, topped with vibrant sunset frosting.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup ripe mango puree
- ½ cup Greek yogurt
- ¼ cup mango juice
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 3 tbsp heavy cream
- 2 tbsp mango puree
- 2 tbsp strawberry puree
- Gel colors (orange, pink, yellow for swirls)
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake tins with liners.
- Mix the dry ingredients: in a bowl, sift together the flour, baking powder, baking soda, and salt.
- Cream the softened butter and granulated sugar until fluffy, about 3 minutes.
- Add the eggs one at a time, and then add vanilla extract.
- Incorporate the mango puree, Greek yogurt, and mango juice until just combined.
- Fill the cupcake tins about two-thirds full with batter.
- Bake for 18-20 minutes until a toothpick inserted comes out clean. Allow to cool completely.
- Make a strawberry filling by blending fresh strawberries until smooth.
- Core the center of each cooled cupcake.
- Fill each cored cupcake with strawberry filling.
- Prepare the sunset frosting by beating softened butter and gradually adding powdered sugar, heavy cream, and fruit purees.
- Create color swirls with gel colors in the frosting.
- Pipe the multicolored frosting atop each cupcake for a dazzling finish.
Notes
Store cupcakes in an airtight container at room temperature for up to three days, or refrigerate for a week. Unfrosted cupcakes can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg