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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
  

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

Instructions
 

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