Mango Coconut Cupcakes Recipe

Mango and coconut are a match made in tropical heaven, and when combined in a cupcake, the result is pure bliss. I first made mango coconut cupcakes during a summer gathering, and they quickly became the star of the show.

The tropical flavors of ripe mangoes paired with the sweet and creamy coconut make every bite feel like a little vacation. These cupcakes are soft, moist, and bursting with exotic flavor that’s both refreshing and indulgent.

Whether you’re hosting a summer party or craving a sweet tropical treat, these mango coconut cupcakes are sure to satisfy your sweet tooth and transport you to an island paradise.

Why You’ll Love This Recipe

Ingredients

1- For the Cupcakes:

2- For the Frosting:

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add Eggs and Mango Puree: Add the eggs one at a time, mixing well after each addition. Stir in the mango puree and vanilla extract.
5. Mix in Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, starting and ending with the dry ingredients. Mix until just combined.
6. Add Shredded Coconut: Gently fold in the shredded coconut, ensuring it’s evenly distributed throughout the batter.
7. Fill the Cupcake Liners: Spoon the batter into the cupcake liners, filling each about 2/3 full.
8. Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Cool the Cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

For the Frosting:

1. Beat the softened butter in a large bowl until smooth.
2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. Add the coconut milk and vanilla extract, and continue to beat until the frosting is smooth and fluffy.
4. (Optional) Add mango puree for a mango-flavored frosting.
5. Frost the cooled cupcakes with the coconut frosting and garnish with shredded coconut and a small dollop of mango puree on top.

Variations

Nutritional Values (per cupcake)

1. Calories: 260 kcal
2. Carbohydrates: 36g
3. Protein: 2g
4. Fat: 14g
5. Saturated Fat: 10g
6. Fiber: 1g
7. Sugar: 20g
8. Sodium: 100mg

FAQs

1. Can I use canned mango puree? Yes! Canned mango puree works perfectly in this recipe. Just make sure it’s pure mango puree without added sugar or preservatives.

2. Can I make these cupcakes gluten-free? You can use a gluten-free all-purpose flour blend to make this recipe gluten-free. Be sure to check the package instructions for best results.

3. How do I store these cupcakes? Store the cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze the cupcakes (without frosting) for up to 3 months.

4. Can I make the frosting ahead of time? Yes, you can make the frosting a day ahead. Simply store it in an airtight container in the refrigerator and let it come to room temperature before frosting the cupcakes.

Mango Coconut Cupcakes Recipe

Mango and coconut are a match made in tropical heaven, and when combined in a cupcake, the result is pure bliss. I first made mango coconut cupcakes during a summer gathering, and they quickly became the star of the show. 

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Ingredients Method

Ingredients

  

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup coconut milk or regular milk
• 1 cup mango puree about 1 large ripe mango
• 1 teaspoon vanilla extract
• ½ cup shredded coconut

For the Frosting:

• 1 cup unsalted butter softened
• 3 cups powdered sugar
• 2 tablespoons coconut milk
• 1 teaspoon vanilla extract
• ½ cup shredded coconut for garnish
• ¼ cup mango puree optional

Method

 

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix the dry ingredients in a medium bowl.
3. Beat butter and sugar until fluffy, then add eggs, mango puree, and vanilla extract.
4. Add dry ingredients alternating with coconut milk, and fold in shredded coconut.
5. Fill cupcake liners 2/3 full with batter.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Let cool and frost with coconut frosting.
8. Garnish with shredded coconut and mango puree.