Mango Coconut Cupcake Bliss

Name: Mango Coconut Cupcake Bliss
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup mango puree; 1/4 cup coconut milk; 1 teaspoon vanilla extract; 1 cup heavy cream; 1/2 cup powdered sugar; 1/2 cup coconut cream; 1 teaspoon vanilla extract; Toasted coconut flakes for garnish

Highlighted under: Sweet Recipe Collection

I absolutely love the combination of mango and coconut, and these cupcakes are the perfect way to showcase that harmony. Each bite reveals a moist cupcake infused with real mango puree and topped with a luscious coconut cream frosting. I find that the tropical flavors come alive when fresh ingredients are used, and these cupcakes are a delightful treat for any occasion. Whether it's a picnic or a birthday celebration, they never fail to impress with their vibrant taste and beautiful presentation.

Created by

Luca

Last updated on 2026-02-07T14:01:28.143Z

When I first tried making these Mango Coconut Cupcakes, I was inspired by my travels to tropical destinations. The vibrant colors and flavors reminded me of beach days, and I wanted to recreate that feeling in a dessert. By using ripe mangoes and creamy coconut, I achieved a delightful balance that brightens up any gathering.

The secret to the perfect texture lies in the careful measurement of wet and dry ingredients. I found that adding a splash of coconut milk to the batter not only enhances flavor but also keeps the cupcakes incredibly moist. You won't be able to resist!

Why You'll Love This Recipe
Bursting with tropical flavors from fresh mango and creamy coconut
Soft, fluffy texture that complements the rich frosting
Visually stunning and perfect for any celebration or a sunny day

Mastering the Cupcake Texture

To achieve a perfectly moist and fluffy cupcake, be mindful of your mixing technique. When combining the wet and dry ingredients, mix just until no dry flour is visible. Overmixing can lead to a dense texture, so be gentle and stop as soon as everything is incorporated. The key is to maintain incorporated air for a light structure while ensuring you don’t overwork the batter. I usually set a timer for about 30 seconds when blending the two mixtures to avoid going too far.

Using room temperature ingredients ensures an even batter consistency and optimal rise during baking. Butter, eggs, and even the coconut milk should be at room temperature. If you're short on time, you can warm the butter slightly in the microwave (just until soft) and run warm water over your egg to take the chill off before use. This small step makes a significant difference in achieving that tender crumb we’re after in our cupcakes.

Tips for Coconut Cream Frosting

For an ultra-fluffy coconut frosting with the perfect texture, chilling your mixing bowl and beaters in the freezer for at least 10 minutes before whipping the cream is highly effective. This keeps the cream cold, allowing it to whip up well and hold its shape better. Additionally, heavy cream must be used—do not substitute with lighter creams, as they won't hold soft peaks as reliably, leading to a less stable frosting.

When folding in the coconut cream, do so gently to avoid deflating the whipped cream. You want the mixture to stay light and airy, as this provides a beautiful contrast to the density of the cupcakes. Consider using a rubber spatula for this task to better control the folding motion and get an even distribution of flavor throughout the frosting.

Ingredients

For the Cupcakes:

1 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup mango puree
1/4 cup coconut milk
1 teaspoon vanilla extract

For the Frosting:

1 cup heavy cream
1/2 cup powdered sugar
1/2 cup coconut cream
1 teaspoon vanilla extract
Toasted coconut flakes for garnish

Instructions

Directions

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners. In a mixing bowl, combine flour, sugar, baking soda, baking powder, and salt. In another bowl, beat the butter until creamy. Add eggs one at a time, followed by mango puree, coconut milk, and vanilla extract. Gradually mix in the dry ingredients until just combined.

Bake the Cupcakes

Fill each cupcake liner about two-thirds full with the batter. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely in the pan before transferring to a wire rack.

Make the Frosting

In a chilled mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar, and beat until you achieve stiff peaks. Gently fold in the coconut cream and vanilla extract until combined.

Frost the Cupcakes

Once the cupcakes have cooled, top each one generously with the coconut frosting. Sprinkle toasted coconut flakes on top for added texture and flavor.

Serve and Enjoy

Pro Tips

For an extra burst of flavor, consider adding small chunks of fresh mango directly into the cupcake batter before baking. It will give a delightful surprise in each bite!

Ingredient Swaps and Dietary Adjustments

If you're looking to create a dairy-free version, substitute the unsalted butter with a plant-based butter alternative and use coconut cream or a vegan heavy whipping cream in place of the heavy cream in the frosting. Both changes maintain the tropical essence while accommodating dietary restrictions. Additionally, you can replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) to create a suitable vegan option.

For those watching their sugar intake, consider using coconut sugar instead of granulated sugar in the cupcake batter. It offers a pleasant, slightly caramel flavor while providing a similar sweetness. Keep in mind that alternate sweeteners can alter the moisture level, so use a little less than the sugar called for and monitor your batter’s consistency.

Serving and Storing Your Cupcakes

These Mango Coconut Cupcakes are best served on the day of baking but can be stored in an airtight container at room temperature for up to two days. If you want to keep them longer, refrigerate for up to a week. Just note that the frosting may lose some of its airy texture in the fridge, so you might want to re-whip it slightly before serving for better presentation.

For a delightful tropical touch, consider garnishing the cupcakes with small slices of fresh mango or a sprig of mint when serving. This not only enhances visual appeal but also elevates the flavor profile as the freshness of the fruit complements the cake beautifully. You can also serve them alongside a scoop of coconut sorbet for an extra refreshing treat on warm days.

Questions About Recipes

→ Can I use frozen mango puree?

Yes, you can use frozen mango puree. Just make sure to thaw and drain any excess liquid before adding it to the batter.

→ How do I store these cupcakes?

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture.

→ Can I make these cupcakes gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, and the recipe should work just fine.

→ What can I use instead of coconut cream?

You can substitute coconut cream with whipped cream or another flavored frosting if you prefer a different taste.