Description
A vibrant tropical cupcake featuring marbled mango and strawberry sponges topped with a dual-tone fruit buttercream frosting.
Ingredients
2.5 cups all-purpose flour
1.5 cups granulated sugar
1 tbsp baking powder
0.5 tsp salt
1 cup unsalted butter, softened
4 large eggs
0.5 cup fresh mango puree
0.5 cup fresh strawberry puree
1 tsp vanilla extract
2 cups unsalted butter (for frosting)
5 cups powdered sugar
2 tbsp mango reduction
2 tbsp strawberry reduction
Instructions
Step 1: Preheat oven to 350°F and line cupcake tins with liners.
Step 2: Cream butter and sugar together until light and fluffy.
Step 3: Add eggs one at a time, followed by the vanilla extract.
Step 4: Mix in the dry ingredients (flour, baking powder, salt) until just combined.
Step 5: Divide the batter into two bowls, mixing mango puree into one and strawberry into the other.
Step 6: Spoon both batters into each liner and swirl with a toothpick.
Step 7: Bake for 20 minutes until a toothpick comes out clean.
Step 8: Prepare the buttercream by whipping butter and sugar, then divide and flavor with fruit reductions.
Step 9: Pipe dual-tone swirls onto cooled cupcakes.
Step 10: Serve and enjoy your tropical sunset treats!
Notes
Ensure fruit purees are thick to prevent the batter from becoming too watery.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
