# What You Need:
→ Cupcake Batter
01 - 1 ½ cups all-purpose flour (approximately 190 grams)
02 - 1 ½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened (113 grams)
05 - 1 cup granulated sugar (200 grams)
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - ½ cup whole milk (120 milliliters)
09 - ¼ cup mango purée, fresh or canned (60 milliliters)
→ Filling
10 - ¼ cup strawberry jam (60 milliliters)
→ Sunset Swirl Buttercream
11 - 1 cup unsalted butter, softened (227 grams)
12 - 3 cups powdered sugar (360 grams)
13 - 2 tablespoons heavy cream or milk (30 milliliters)
14 - 1 teaspoon vanilla extract
15 - 2 tablespoons mango purée (30 milliliters)
16 - 2 tablespoons strawberry purée (30 milliliters)
→ Optional Garnish
17 - Fresh strawberry slices
18 - Fresh mango slices
# How-To:
01 - Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; set aside.
03 - In a large bowl, beat the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Incorporate the eggs one at a time into the butter mixture, beating thoroughly after each addition, then mix in the vanilla extract.
05 - Stir in the milk and mango purée until evenly combined.
06 - Gradually fold the dry mixture into the wet ingredients, mixing gently until just combined; avoid overmixing to maintain a tender crumb.
07 - Distribute the batter evenly into the cupcake liners, filling each about three-quarters full.
08 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and allow to cool completely.
09 - Once cupcakes are cooled, use a small knife or cupcake corer to remove a small center from each and fill each cavity with approximately 1 teaspoon of strawberry jam.
10 - Beat the softened butter until creamy. Gradually add powdered sugar while mixing until smooth.
11 - Incorporate vanilla extract and heavy cream (or milk), beating until the mixture is light and fluffy.
12 - Split the buttercream evenly into three bowls. Leave one plain. Blend mango purée into the second bowl and strawberry purée into the third to create distinct colors.
13 - Place spoonfuls of each colored frosting side-by-side into a large piping bag fitted with a star tip to achieve a sunset swirl effect.
14 - Pipe swirls of the tri-colored buttercream on top of each cupcake to create a visually striking gradient.
15 - Optionally, adorn each cupcake with a fresh slice of strawberry or mango.
