Description
Sunset colors meet fresh fruit flavor in these dreamy cupcakes that taste like summer in every bite. Perfect for parties, brunches, or whenever you want a dessert that looks as good as it tastes.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ¼ cup mango puree
- ¼ cup diced strawberries
- 1 cup unsalted butter (for frosting)
- 3 cups powdered sugar
- 2 tbsp mango puree (for frosting)
- 2 tbsp strawberry puree
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream
- Fresh strawberry slices
- Mango cubes
Instructions
- Preheat oven to 350°F and line a cupcake pan with 12 liners.
- Whisk flour, baking powder, and salt in a bowl.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla and mango puree.
- Alternate adding dry ingredients and milk, mixing gently.
- Fold in diced strawberries.
- Fill liners two-thirds full and bake for 18–20 minutes.
- Cool cupcakes completely on a wire rack.
- Beat frosting butter, then add powdered sugar and divide into two bowls.
- Flavor one bowl with mango puree and the other with strawberry puree.
- Pipe both frostings together in a swirl onto each cupcake.
- Garnish with fresh fruit and serve.
- Prep Time: 15 minutes
- Category: baking
- Cuisine: American