Preparation

• Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
• In a separate larger bowl, cream the softened butter and granulated sugar together until light and fluffy.
• Beat in the eggs one at a time along with the vanilla extract until fully incorporated.
• Mix in the milk and mango purée.
• Gradually add the dry ingredients to the wet mixture, folding gently until combined.
• Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes, or until golden.
• Once cooled, hollow out a small center portion of each cupcake and fill with strawberry jam.
• Beat the softened butter until creamy, gradually adding the powdered sugar.
• Mix in vanilla extract and heavy cream until the frosting is smooth.
• Divide the frosting into three bowls. Mix one with mango purée and one with strawberry purée for colors.
• Place all three colored frostings in a piping bag to create a sunset swirl effect.
• Pipe the tri-colored frosting onto the cupcakes.
• Garnish each cupcake with a slice of fresh strawberry or mango.