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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 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.