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Mango Coconut Heaven Cupcakes topped with whipped cream and coconut flakes.

Mango Coconut Heaven Cupcakes

These delightful cupcakes combine sweet mango and cozy coconut for a tropical dessert that's easy to make and sure to impress.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 2 cups All purpose flour Spoon into the measuring cup, do not pack it.
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt Enhances mango flavor.
  • 1/2 cup Unsalted butter Softened.
  • 1 cup Sugar Regular white sugar is perfect.
  • 2 whole Eggs Room temperature helps.
  • 1 teaspoon Vanilla extract Use good quality.
  • 1/2 cup Coconut milk Canned is preferred, but carton works in a pinch.
  • 1 cup Shredded coconut Your choice of sweetened or unsweetened.
  • 1 cup Mango Fresh or thawed frozen mango.
For the Frosting
  • 8 oz Cream cheese
  • 1/2 cup Unsalted butter
  • 3 cups Powdered sugar
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Coconut milk Add more for creamier texture.
  • optional Mango puree Blend into frosting for extra mango flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a larger bowl, beat butter and sugar until light and fluffy, about 2 minutes.
  4. Add eggs one at a time, then stir in vanilla.
  5. Add the dry ingredients in two parts, alternating with coconut milk. Mix just until you stop seeing dry flour.
  6. Fold in shredded coconut and finely chopped mango.
Baking
  1. Fill cupcake liners about two-thirds full.
  2. Bake for 18 to 22 minutes, until a toothpick comes out with just a few moist crumbs.
  3. Cool in the pan for 5 minutes, then transfer to a cooling rack.
Frosting
  1. In a separate bowl, beat butter and cream cheese until smooth.
  2. Gradually add powdered sugar, mix until smooth.
  3. Stir in vanilla and a splash of coconut milk.
  4. Optional: Blend in a tiny bit of mango puree for extra flavor.

Notes

For the best texture, use ripe mango and do not overmix. Toast coconut for topping for added aroma and flavor. Chill frosted cupcakes for 20 minutes before serving on warm days.