Mango Strawberry Sunset Cupcakes That Brighten Your Day

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened to room temperature
• 2 large eggs
• ½ cup whole milk
• 2 tsp baking powder
• 1 tsp vanilla extract
• ½ tsp salt
• 1 cup finely chopped fresh strawberries
• 1 cup unsalted butter, softened for frosting
• 4 cups powdered sugar, sifted
• ¼ cup mango puree
• 1 tsp vanilla extract for frosting
• 1-2 tbsp milk for frosting

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with the milk.
5. Gently fold in the chopped strawberries.
6. Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes.
7. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack.
8. While the cupcakes cool, prepare the mango frosting by beating the softened butter until creamy.
9. Gradually add the powdered sugar and mix until fluffy. Then add mango puree and vanilla extract, mixing until smooth.
10. Once cooled, frost each cupcake with the mango frosting.

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