Mango Coconut Cupcake Bliss

Name: Mango Coconut Cupcake Bliss
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup coconut milk; 1/2 cup pureed ripe mango; 1/4 cup vegetable oil; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup shredded coconut; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup coconut cream; 1 teaspoon coconut extract; 1/2 cup shredded coconut for topping

Highlighted under: Baking & Desserts

I absolutely love these Mango Coconut Cupcakes because they transport me to a tropical paradise with every bite. The combination of sweet mango and creamy coconut creates a blissful flavor that is perfect for any occasion. I've always been drawn to cupcakes that not only taste amazing but also look beautiful, and these bright, sunny delights don't disappoint. They're easy to make and ideal for sharing with friends and family, making them a must-try in my dessert repertoire.

Created by

Emily

Last updated on 2026-02-07T18:10:27.726Z

When I first experimented with these Mango Coconut Cupcakes, I knew I wanted to evoke the essence of summer. I focused on using fresh ingredients, particularly ripe mangoes, which provide a natural sweetness and vibrant color. The coconut cream frosting adds a luscious touch, balancing the refreshing flavor of the mango perfectly. To ensure the cupcakes were light and airy, I carefully folded in the coconut milk, which truly enhances the tropical vibe.

One of my favorite tips is to soak the shredded coconut in a bit of coconut milk before adding it to the batter. This ensures that the coconut pieces are moist and flavorful throughout the cupcake. It's such a small detail, but it makes a world of difference! I can’t tell you how many compliments I’ve received for these cupcakes—each bite is a taste of the tropics that everyone loves.

Why You Will Love This Recipe
Irresistibly moist cupcakes bursting with tropical flavors
Creamy coconut frosting that perfectly complements mango
A delightful treat that brightens up any gathering

The Importance of Ingredient Quality

For these Mango Coconut Cupcakes, using high-quality ingredients makes a significant difference in flavor. Opt for ripe, juicy mangoes to ensure the puree is sweet and aromatic. This freshness will directly impact the overall taste of your cupcakes, providing that vibrant tropical note we all love. Additionally, choose full-fat coconut milk and cream to enhance the creaminess of the frosting, which balances perfectly with the airy texture of the cupcakes.

When selecting shredded coconut, look for unsweetened varieties that offer texture without adding extra sugar. If you prefer a more intense coconut flavor, toasting the shredded coconut lightly in a dry pan for a few minutes before adding it to the cupcakes can add a lovely depth to the dish. This simple step transforms the texture and infuses a warm, nutty taste that complements the mango beautifully.

Techniques for Perfectly Baked Cupcakes

Baking times can vary based on your oven and the size of your cupcake liners, so watch the cupcakes closely as they approach the 20-minute mark. They are done when the tops spring back slightly when touched and a toothpick inserted in the center comes out clean. If you find that the tops are browning too quickly, rotate the muffin tin halfway through baking and consider placing a piece of aluminum foil over the top to prevent burning.

Avoid overmixing the batter after combining wet and dry ingredients. This can lead to dense cupcakes instead of the light, fluffy texture we’re aiming for. Mix until just combined, then gently fold in the shredded coconut with a spatula to maintain the airiness of the batter—a crucial step in achieving that melt-in-your-mouth quality we desire from these tropical treats.

Ingredients

Gather these ingredients before you begin:

For the Cupcakes

1 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut milk
1/2 cup pureed ripe mango
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/2 cup shredded coconut

For the Coconut Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup coconut cream
1 teaspoon coconut extract
1/2 cup shredded coconut for topping

Make sure to measure carefully and enjoy the process!

Instructions

Follow these steps to create your delightful cupcakes:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, mix the coconut milk, mango puree, vegetable oil, egg, and vanilla extract until smooth.

Combine Mixture

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Gently fold in the shredded coconut.

Bake the Cupcakes

Divide the batter among the cupcake liners and bake for 20 minutes, or until a toothpick comes out clean.

Prepare the Frosting

While the cupcakes cool, beat the softened butter until creamy. Gradually add powdered sugar, coconut cream, and coconut extract, mixing until fluffy.

Frost the Cupcakes

Once the cupcakes are completely cool, frost them generously with the coconut frosting. Top with additional shredded coconut for garnish.

Enjoy your tropical treat!

Pro Tips

For an extra burst of flavor, consider adding a sprinkle of lime zest to the frosting. It elevates the tropical essence even further.

Storing and Serving Suggestions

These Mango Coconut Cupcakes keep well at room temperature for up to two days, making them great for gatherings. Store them in an airtight container to maintain their moistness. If you want to extend their life, refrigerate them for up to a week, but note that the frosting may lose some of its optimal texture. For best taste, bring them to room temperature before serving, allowing the frosting to regain its creamy consistency.

These cupcakes also freeze wonderfully! Simply wrap each cooled cupcake individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to three months. When ready to enjoy, thaw them overnight in the refrigerator and allow them to warm up on the counter for about an hour before serving to enhance their flavors.

Variations and Customizations

While the classic mango and coconut combination is delightful, feel free to experiment with variations! Consider adding crushed pineapple to the batter for a tropical twist. You could also replace the mango puree with pureed banana or passion fruit, both of which would create unique profiles while maintaining moisture. Just ensure to keep the wet-to-dry ingredient ratio balanced to retain the perfect texture.

If you’re looking to make these cupcakes gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Additionally, dairy-free options can be achieved by using almond milk or another nut milk in place of coconut milk and utilizing a vegan butter alternative in the frosting. With just a few adjustments, anyone can enjoy these tropical cupcakes!

Questions About Recipes

→ Can I substitute the coconut milk?

Yes, you can use almond milk or regular milk, but it may alter the coconut flavor.

→ How should I store leftover cupcakes?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I make these gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend for a delicious alternative.

→ What's the best way to ensure even baking?

Make sure your oven is preheated and rotate the muffin tin halfway through baking for even cooking.