Description
Delicious cupcakes with a juicy strawberry center and a dreamy mango-and-strawberry swirl 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 (for frosting)
- 4 cups powdered sugar
- 3 tbsp heavy cream
- 2 tbsp mango puree (for frosting)
- 2 tbsp strawberry puree (for frosting)
- Orange, pink, yellow gel colors
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup cupcake tin with paper liners.
- Mix the flour, baking powder, baking soda, and salt in a bowl.
- Cream the softened butter with sugar until light and fluffy; add eggs one at a time and stir in vanilla.
- Add the mango puree, Greek yogurt, and mango juice; fold in the dry mix until just combined.
- Fill cupcake liners about two thirds full and bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
- Make a strawberry filling by blending fresh strawberries into a smooth puree; cook if too thin, then cool.
- Core each cooled cupcake with a small knife, leaving a well for the filling.
- Fill each cored cupcake with strawberry puree and replace the top cake piece if desired.
- Prepare the frosting by beating 1 cup softened butter and adding powdered sugar and heavy cream. Divide into three bowls, mixing each with the respective color and puree.
- Create color swirls by placing spoonfuls of colored frosting next to each other in a piping bag.
- Pipe swirls on each cupcake using a star or round tip, adding a dot of strawberry or tiny mango cube on top if you like.
Notes
Serve at room temperature. Keep in an airtight container in the fridge for up to 3 days. You can freeze unfrosted cupcakes for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg