Delightful cupcakes blending tropical mango and luscious strawberries, perfect for summer celebrations.

Scale

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, baking powder, and salt until well combined.
In another bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract. Stir in the milk and mango purée until smooth.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fill each cupcake liner about ¾ full with batter and bake for 18–20 minutes, or until golden and set. Let them cool completely in the pan.
Once cooled, fill each cupcake center with strawberry jam.
For frosting, beat the unsalted butter until creamy, then gradually add the powdered sugar. Mix in the vanilla and heavy cream until smooth and fluffy.
Divide frosting into three bowls for coloring, then pipe onto cooled cupcakes to create a sunset swirl.
Optionally, garnish with fresh fruit slices.

Store in an airtight container at room temperature for up to three days. Cupcakes can be frozen for up to two months.

Keywords: cupcakes, summer dessert, mango, strawberry, baking, celebration