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 ½ cups all-purpose flour; 1 cup granulated sugar; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ cup unsalted butter, softened; 2 large eggs; 1 cup mango puree; ¼ cup coconut milk; 1 tsp vanilla extract; 1 cup shredded coconut; 1 cup unsweetened coconut cream; 2 cups powdered sugar; 1 tsp vanilla extract; 1 tbsp mango puree (for color, optional)

Highlighted under: Indulgent Baking Ideas

I absolutely adore these Mango Coconut Cupcakes! Each bite is a delightful burst of tropical flavor that transports me to a sun-soaked beach. The combination of sweet mango and creamy coconut is simply irresistible. As I baked and experimented with the recipe, I discovered that the secret lies in using fresh mango puree for an authentic taste and a touch of shredded coconut for added texture. These cupcakes are perfect for summer gatherings or any time I want to treat myself to a little piece of paradise.

Created by

Sophia

Last updated on 2026-02-07T23:06:29.124Z

When I first made these Mango Coconut Cupcakes, I was amazed at how quickly they disappeared. My friends couldn't get enough of the soft, fluffy texture and the tropical aroma that filled the kitchen. Each cupcake’s lightness comes from whipping the egg whites separately, which really elevates the final product.

I also love that this recipe beautifully showcases how flavorful mango can be. During my trials, I learned that letting the mango puree sit with a bit of lime juice enhances its flavor profile, balancing the sweetness perfectly. It's a little extra step that makes a huge difference!

Why You'll Love These Cupcakes
Tropical flavors that brighten any occasion
Fluffy texture that feels light and airy
Easy to customize with different frostings or toppings

The Magic of Mango Puree

Using fresh mango puree is crucial for achieving the authentic tropical flavor that makes these cupcakes special. I recommend selecting ripe mangoes, as their sweetness and juiciness enhance the overall taste. To make the puree, simply peel and chop the mangoes before blending them until smooth. You can also strain the puree to remove any fibrous bits, ensuring a silky texture in the batter. This small detail elevates the flavor profile significantly, transporting your taste buds to a sun-drenched beach with every bite.

If fresh mangoes aren't available, canned mango puree can serve as a substitute, but be sure to choose one without added sugars or preservatives. This will keep the sugar content in check and maintain the freshness of the flavor. When using canned puree, adjust the quantity slightly, as it can be thinner than fresh puree, which might impact the batter consistency.

Coconut Cream Frosting Tips

The frosting for these cupcakes is a showstopper thanks to the coconut cream. When whipping the coconut cream, make sure it's chilled properly; this will help achieve a fluffy and airy consistency. If you find your coconut cream too thick to spread, you can mix in a small amount of coconut milk to achieve the desired texture. I usually whip it for 3-5 minutes until it becomes glossy and light, ensuring it holds its shape when piped onto the cupcakes.

For an added punch of flavor and a beautiful color, consider adding a tablespoon of mango puree to the frosting. This not only complements the cupcakes but also creates a stunning visual contrast. When piping, use a star tip for an elegant look, and feel free to top the frosted cupcakes with toasted coconut for an extra layer of texture and a delightful crunch.

Customizing Your Cupcakes

One of the best things about these Mango Coconut Cupcakes is their adaptability. You can easily customize them by changing the frosting or adding toppings. For a tropical twist, consider using a lime or passion fruit frosting. Simply replace the vanilla extract in the frosting with lime zest or passion fruit puree to give it a refreshing zing. Additionally, you can fold in other mix-ins like chopped nuts or chocolate chips into the batter for added flavor and texture.

If you're looking for a healthier option, you can substitute half of the all-purpose flour with whole wheat flour, which adds extra nutrients while keeping the cupcakes moist. You could also use a sugar substitute to make them lower in calories; that said, keep an eye on the baking time, as this may vary slightly. Whatever your choices, the key is to maintain the moisture and lushness that makes these cupcakes truly special.

Ingredients

Cupcake Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
2 large eggs
1 cup mango puree
¼ cup coconut milk
1 tsp vanilla extract
1 cup shredded coconut

Frosting Ingredients

1 cup unsweetened coconut cream
2 cups powdered sugar
1 tsp vanilla extract
1 tbsp mango puree (for color, optional)

Instructions

Steps to Create Your Cupcakes

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

In a separate bowl, cream together the softened butter and remaining sugar until light and fluffy.

Add Eggs and Wet Ingredients

Add eggs, mango puree, coconut milk, and vanilla extract to the butter mixture, mixing well.

Combine Mixtures

Gradually blend dry ingredients into the wet mixture until just combined. Fold in the shredded coconut.

Bake

Spoon the batter into the prepared cupcake tin, filling each liner about 2/3 full. Bake for 15 minutes or until a toothpick comes out clean.

Prepare the Frosting

While cupcakes cool, beat coconut cream with powdered sugar and vanilla until fluffy. If desired, add mango puree for color.

Frost and Serve

Once cupcakes are completely cool, frost with the coconut cream and top with additional shredded coconut if desired.

Enjoy!

Pro Tips

For an extra tropical touch, sprinkle toasted coconut flakes on top of the frosting or add a slice of fresh mango as a garnish.

Storing and Serving Tips

These Mango Coconut Cupcakes are best enjoyed fresh, but they can be stored for up to three days in an airtight container at room temperature. If the weather is particularly hot and humid, it's best to refrigerate them to keep the frosting stable. Just be sure to let them come to room temperature before serving to enhance their flavor and texture.

If you're preparing these cupcakes for a special occasion, consider making the batter a day in advance and refrigerating it. This allows the flavors to meld. Simply bring the batter to room temperature before baking. Additionally, if you want to make a larger batch, you can double the recipe easily; just ensure to bake them in batches to avoid overcrowding the oven, which may lead to uneven baking.

Troubleshooting Common Issues

If you find that your cupcakes are too dense, it's often due to overmixing the batter or too much flour. When combining the dry and wet ingredients, mix until just incorporated—lumps are okay! A light touch is key to keeping them airy. On the other hand, if they come out dry, it could mean your oven temperature is too high. Invest in an oven thermometer to ensure accuracy, as ovens can often be off by a significant margin.

For those who may have baked their cupcakes too long, remember that they should spring back when lightly pressed and a toothpick should come out clean but with a few moist crumbs attached. If they end up a bit overdone, consider serving them with a scoop of vanilla ice cream or a drizzle of coconut cream to add moisture back to each bite.

Scaling Up for Gatherings

When baking for a larger crowd, scaling the recipe is easy! Just maintain the same ingredient ratios and consider using multiple cupcake tins to bake batches simultaneously. Alternatively, you can make a layer cake by increasing the baking time and using round cake pans. Keep an eye on the cakes as they bake, checking for doneness a few minutes earlier than suggested to avoid dry layers.

If you do opt for a larger cake or batch, remember that the frosting may need to be doubled or tripled depending on how generously you like to frost your cupcakes. Using a cake scraper can help in achieving smooth sides if making a layer cake. No matter the size of your baking endeavor, these cupcakes will surely transport everyone to a tropical paradise!

Questions About Recipes

→ Can I use frozen mango for this recipe?

Yes, just be sure to thaw and puree it before using.

→ How do I store leftover cupcakes?

Store in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

→ Can I make the cupcakes gluten-free?

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

→ What can I use instead of coconut milk?

You can substitute almond milk or any other non-dairy milk if preferred.