# Components:
→ Cupcake Batter
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 1/2 cup milk
09 - 1/4 cup mango purée, fresh or canned
→ Filling
10 - 1/4 cup strawberry jam
→ Sunset Swirl Buttercream
11 - 1 cup unsalted butter, softened
12 - 3 cups powdered sugar
13 - 2 tablespoons heavy cream or milk
14 - 1 teaspoon vanilla extract
15 - 2 tablespoons mango purée
16 - 2 tablespoons strawberry purée
→ Optional Garnish
17 - Fresh strawberry slices
18 - Fresh mango slices
# Method steps:
01 - Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
03 - In a large bowl, cream the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
05 - Mix in the milk and mango purée until uniformly combined.
06 - Gradually fold the dry flour mixture into the wet ingredients until just combined, taking care not to overmix.
07 - Divide the batter evenly into the 12 cupcake liners, filling each about three-quarters full.
08 - Bake in the preheated oven 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 - Using a small knife or cupcake corer, remove a small center from each cooled cupcake and fill with approximately 1 teaspoon of strawberry jam.
10 - Beat the softened unsalted butter until creamy. Gradually add powdered sugar, mixing until smooth and well blended.
11 - Mix in vanilla extract and heavy cream (or milk) until the buttercream is light and fluffy.
12 - Separate the frosting evenly into three bowls: one plain, one mixed with mango purée for yellow-orange tint, and one with strawberry purée for pink-red tint.
13 - Place spoonfuls of each colored frosting side-by-side into a large piping bag fitted with a star tip to create a gradient swirl effect.
14 - Pipe swirls of the sunset swirl buttercream onto each filled cupcake.
15 - Optionally, garnish each cupcake with a slice of fresh strawberry or mango.
