# What You'll Need:
→ Cupcake Batter
01 - 1 ½ cups all-purpose flour (187.5 g)
02 - 1 ½ teaspoons baking powder (6 g)
03 - ¼ teaspoon salt (1.5 g)
04 - ½ cup unsalted butter, softened (113 g)
05 - 1 cup granulated sugar (200 g)
06 - 2 large eggs
07 - 1 teaspoon vanilla extract (5 ml)
08 - ½ cup milk (120 ml)
09 - ¼ cup mango purée, fresh or canned (60 ml)
→ Filling
10 - ¼ cup strawberry jam (60 ml)
→ Sunset Swirl Buttercream
11 - 1 cup unsalted butter, softened (227 g)
12 - 3 cups powdered sugar (360 g)
13 - 2 tablespoons heavy cream (30 ml)
14 - 1 teaspoon vanilla extract (5 ml)
15 - 2 tablespoons mango purée (30 ml)
16 - 2 tablespoons strawberry purée (30 ml)
→ Optional Garnish
17 - Fresh strawberry slices
18 - Fresh mango slices
# How to Make It:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream softened unsalted butter with granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Incorporate eggs one at a time, beating well after each addition, then mix in vanilla extract.
05 - Stir in milk and mango purée until evenly combined.
06 - Gradually fold the dry ingredients into the wet mixture until just incorporated, avoiding overmixing.
07 - Divide batter evenly among cupcake liners, filling each about three-quarters full.
08 - Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely.
09 - Remove a small center from each cooled cupcake using a small knife or cupcake corer. Fill each cavity with approximately 1 teaspoon of strawberry jam.
10 - Beat softened butter until creamy. Gradually add powdered sugar, mixing until smooth.
11 - Mix in vanilla extract and heavy cream until the frosting is fluffy.
12 - Divide frosting evenly into three bowls. Leave one plain, blend mango purée into the second, and strawberry purée into the third.
13 - Spoon each colored frosting side-by-side into a large piping bag fitted with a star tip.
14 - Pipe swirls of frosting onto each cupcake, creating a sunset gradient effect.
15 - Top each cupcake with a slice of fresh strawberry or mango if desired.
