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

Tropical Flavors: The sweet and juicy mango combined with creamy coconut makes these cupcakes a perfect tropical treat.

Soft and Moist: Thanks to the addition of coconut milk and shredded coconut, these cupcakes come out moist and tender every time.

Versatile: They can be topped with whipped cream, buttercream, or even a mango glaze, giving you endless possibilities for customization.

Perfect for Special Occasions: These cupcakes are perfect for birthdays, summer parties, or any occasion where you want to impress your guests with something fresh and unique.

Ingredients

1- 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

2- 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, for mango flavor frosting)

Step-by-Step Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
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.
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.
Add Shredded Coconut: Gently fold in the shredded coconut, ensuring it’s evenly distributed throughout the batter.
Fill the Cupcake Liners: Spoon the batter into the cupcake liners, filling each about 2/3 full.
Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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:

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

Variations

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, for mango flavor frosting)

Nutritional Values (per cupcake)

Calories: 260 kcal

Carbohydrates: 36g

Protein: 2g

Fat: 14g

Saturated Fat: 10g

Fiber: 1g

Sugar: 20g

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.