Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh mango, peeled and pureed
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1/4 cup milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1/2 cup fresh strawberries, pureed
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Stir in mango puree.
- Fill cupcake liners about 2/3 full. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cupcakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- To make the frosting, in a large bowl, beat butter until smooth and creamy. Gradually add powdered sugar, alternating with milk, until frosting reaches desired consistency. Stir in vanilla extract.
- Divide the frosting in half. In one half, mix in the strawberry puree. Leave the other half plain.
- Pipe or spread the mango buttercream on top of the cooled cupcakes. Then, using a piping bag or spoon, swirl the strawberry frosting on top of the mango buttercream.
Notes
For best results, use room temperature ingredients. Store cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the unfrosted cupcakes for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg