Mango Coconut Cupcake Bliss

Name: Mango Coconut Cupcake Bliss
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup coconut milk; 1/2 cup mango puree; 1/4 cup unsalted butter, melted; 1 large egg; 1 teaspoon vanilla extract; 1/4 cup shredded coconut, unsweetened; 1/2 cup coconut cream, chilled; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; Toasted coconut for garnish

Highlighted under: Sweet Treat Creations

When I first tried making these Mango Coconut Cupcakes, I was amazed by how well the flavors paired. The tropical burst of fresh mango combined with rich coconut created a delightful treat that was impossible to resist. I wanted a recipe that not only tasted fabulous but also had a light, fluffy texture. After several trials, I found the perfect balance of ingredients that made these cupcakes fluffy and moist, with a hint of tropical sunshine in every bite. Trust me, you'll want to bring these to every gathering!

Created by

Olivia

Last updated on 2026-02-07T18:58:27.489Z

Making these Mango Coconut Cupcakes was a delightful experiment in my kitchen. The vibrant colors of mango and coconut inspired me, and I wanted to capture that essence in a cupcake. I used a mix of fresh mango puree and coconut milk, which kept the cupcakes moist and flavorful. The key to achieving the right sweetness was balancing the natural sugars from the mango with the additional sweetener.

Throughout the process, I learned that the coconut flakes not only added texture but also enhanced the tropical flavor. I topped them with coconut cream frosting for an extra layer of indulgence. Each bite transports me to a sunny beach, making these cupcakes a perfect treat for any occasion.

Why You'll Love These Cupcakes
Burst of tropical flavors with fresh mango and coconut
Light and fluffy texture that's hard to resist
Perfect for parties, celebrations, or a sweet treat any day

The Importance of Mango and Coconut

Mango and coconut are emblematic of tropical flavors, making them an exceptional pairing in baked goods. The mango puree introduces natural sweetness and moisture to the cupcakes, while the coconut milk adds richness without being overwhelming. This balance ensures that the cupcakes remain light and fluffy, preventing them from becoming dense or heavy. If you're short on fresh mango, you can substitute it with store-bought mango puree, but be sure to choose one without added sugars to maintain the cupcakes' intended flavor profile.

In addition to flavor, the unsweetened shredded coconut serves multiple purposes. It not only enhances the texture, adding a delightful chew, but it also contributes to the overall coconut flavor, elevating the tropical experience. I've even experimented with sweetened shredded coconut, but I found that it can overpower the more subtle flavors of the mango, so I suggest sticking with unsweetened to keep the profile balanced.

Mastering the Cupcake Texture

Achieving that ideal light and fluffy texture hinges on your mixing technique. When combining the wet ingredients with the dry, be careful not to overmix. A few lumps are perfectly fine! Overmixing can lead to gluten development, which makes cupcakes tough rather than airy. To keep them soft, use a gentle folding motion when incorporating the shredded coconut into the batter.

Additionally, ensure that your coconut milk is at room temperature before mixing, as this helps to avoid clumping when combined with the cold butter. If you've stored the coconut milk in the fridge, a quick warm-up in the microwave will help. Just heat it in short intervals, about 15-20 seconds, stirring in between, until it's slightly warmer but not hot to touch.

Ingredients

Gather the following ingredients to make the delightful Mango Coconut Cupcakes:

For the Cupcakes

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut milk
1/2 cup mango puree
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1/4 cup shredded coconut, unsweetened

For the Frosting

1/2 cup coconut cream, chilled
1/4 cup powdered sugar
1 teaspoon vanilla extract
Toasted coconut for garnish

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to create your delicious Mango Coconut Cupcakes:

Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.

Mix Dry Ingredients

In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Stir well to combine.

Combine Wet Ingredients

In another bowl, whisk together coconut milk, mango puree, melted butter, egg, and vanilla extract until smooth.

Combine Mixtures

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

Fill Cupcake Liners

Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.

Bake

Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Frost

Let the cupcakes cool completely on a wire rack before frosting them with the coconut cream frosting.

Garnish

Top each cupcake with toasted coconut flakes for extra flavor and a beautiful presentation.

Enjoy your tropical treat!

Pro Tips

For a more intense mango flavor, consider adding a small amount of mango extract to the batter.

Frosting Tips

For the coconut cream frosting, it's crucial to use well-chilled coconut cream. This will ensure that the frosting can hold its shape once whipped. I recommend refrigerating the can of coconut cream overnight for best results. When you're ready to make the frosting, scoop out the solid cream that forms on top, discarding the liquid or saving it for smoothies. Beat this chilled cream with powdered sugar and vanilla extract until light and fluffy—aim for a consistency that's spreadable but firm enough to hold its shape.

If the frosting is too runny, a quick fix is to refrigerate it for about 30 minutes, which can help firm it up. Also, if you want to enhance the coconut flavor, consider adding a hint of coconut extract, which can amplify the rich taste and also customize it to match your preferences.

Storage and Make-Ahead Suggestions

These Mango Coconut Cupcakes are best enjoyed fresh but can be stored effectively for later enjoyment. Once completely cooled, store them in an airtight container at room temperature for up to three days. If you’re making them ahead of time, consider frosting them right before serving for the best texture and presentation. The unfrosted cupcakes can be frozen as well; simply wrap them tightly in plastic wrap and then aluminum foil. They can be stored in the freezer for up to three months.

To thaw, remove them from the freezer the night before and let them sit in the refrigerator. This allows them to defrost evenly, preventing any sogginess. Reaching for a cupcake that’s light, fluffy, and bursting with tropical flavors will surely transport you to a sunny beach, even in the middle of winter!

Questions About Recipes

→ Can I use fresh mango instead of puree?

Yes, you can blend fresh mango to make your own puree!

→ How should I store these cupcakes?

Keep them in an airtight container in the fridge for up to 3 days.

→ Can I make these cupcakes gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend.

→ What can I use instead of coconut cream?

You can use whipped heavy cream for a lighter frosting option.