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 1/2 cups all-purpose flour; 1 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup coconut milk; 1/2 cup fresh mango puree; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp vanilla extract; 1 cup heavy cream; 1/2 cup powdered sugar; 1/4 cup coconut cream; 1 tsp vanilla extract; Toasted coconut flakes, for garnish

Highlighted under: Sweet Baking Recipes

I absolutely adore these Mango Coconut Cupcakes! The tropical combination of fresh mango and creamy coconut creates a decadent treat that feels like a mini vacation with every bite. I love how simple yet impressive they are to make, perfect for any occasion or just a day that calls for a little sweetness. Topped with a luscious coconut cream frosting, these cupcakes are sure to brighten anyone’s day, and believe me, it’s hard to eat just one!

Created by

Anna

Last updated on 2026-02-07T21:09:28.538Z

When I first decided to create these Mango Coconut Cupcakes, I was inspired by the vibrant flavors of tropical desserts I loved as a child. I experimented with fresh mango puree and coconut milk to achieve the perfect balance between sweet and creamy. The result was nothing short of bliss—each bite is a delightful explosion of flavor!

One particular trick I learned while baking these cupcakes was to let the mango puree sit for a bit after blending it. This resting period allows the flavors to deepen and truly shine in the final product. Trust me, it makes a significant difference in taste!

Why You'll Love These Cupcakes
Tropical mango flavor combined with creamy coconut essence
Light and fluffy texture that’s perfectly moist
Beautifully frosted, making them a visual delight for any occasion

Understanding the Ingredients

The key to these Mango Coconut Cupcakes lies in the fresh mango puree, which provides natural sweetness and moisture. I recommend using ripe, fragrant mangoes for the best flavor. If fresh mangoes are unavailable, you can substitute with canned mango puree, but ensure it's unsweetened to control your sugar levels. Additionally, the coconut milk adds richness and flavor, making these cupcakes perfect for a tropical treat. It's important not to use light coconut milk; full-fat coconut milk ensures that the cupcakes remain moist and fluffy.

Unsalted butter is another essential ingredient. It not only helps in creating a tender crumb but also allows you to control the overall saltiness of your dessert. When creaming the butter and sugar, aim for a fluffy texture, which typically takes about 3-4 minutes with a stand mixer on medium speed. This step is crucial as it incorporates air into the batter, giving your cupcakes the desired lift. If you're in a pinch for butter, coconut oil can be substituted, but remember it will alter the flavor slightly.

Frosting Tips for Success

For the coconut cream frosting, achieving the right consistency is vital. Start by ensuring your heavy cream is cold; this helps it whip up to the desired soft peaks more easily. If you find your frosting too runny after folding in the coconut cream, you can chill it further in the refrigerator for 10-15 minutes and then re-whip it gently. The addition of powdered sugar not only sweetens but stabilizes the frosting, keeping it from collapsing on the cupcakes. Aim for a glossy finish that holds its shape beautifully when piped.

When frosting your cupcakes, using a piping bag is an excellent choice for a professional look. If you're new to piping, start with a large round tip for easier control. Hold the bag at a 90-degree angle and apply even pressure as you swirl from the outside edge of the cupcake towards the center. This technique not only enhances the visual appeal but ensures a consistent layer of frosting. Don't skip the toasted coconut flakes; they add a pleasant crunch and additional coconut flavor, truly elevating the cupcake experience.

Ingredients

For the Cupcakes

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

For the Frosting

1 cup heavy cream
1/2 cup powdered sugar
1/4 cup coconut cream
1 tsp vanilla extract
Toasted coconut flakes, for garnish

Instructions

Making the Cupcakes

Preheat the Oven

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

Mix the Batter

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs, mango puree, coconut milk, and vanilla extract and mix until well combined.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring just until combined.

Bake the Cupcakes

Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Prepare the Frosting

In a mixing bowl, beat the heavy cream and powdered sugar until soft peaks form. Gently fold in the coconut cream and vanilla extract until fully integrated.

Frost the Cupcakes

Once the cupcakes have cooled, use a piping bag to frost each cupcake with the whipped coconut cream frosting. Top with toasted coconut flakes for garnish.

Enjoy!

Pro Tips

For an extra punch of flavor, consider adding diced fresh mango pieces into the cupcake batter before baking. This will give you a delicious surprise in every bite!

Storing and Make-Ahead Options

If you want to prepare ahead of time, you can bake the cupcakes a day in advance. Store them in an airtight container at room temperature, and they will stay fresh. Just wait to frost them until the day of serving to ensure the frosting maintains its light texture and doesn't become soggy. The whipped coconut cream frosting can also be made a few hours ahead and stored in the refrigerator. Just give it a quick stir before frosting to bring it back to a smooth consistency.

For longer storage, these cupcakes freeze wonderfully. Place them in an airtight container or a zip-top bag once cooled completely, and they can last up to three months. To thaw, simply let them sit at room temperature for an hour. Frosted cupcakes can get a bit messy when frozen, so I recommend freezing them un-frosted and adding the frosting on the day you plan to serve them for the best texture.

Variations and Creative Twists

If you're looking to mix things up, consider adding lime zest to both the cupcake batter and frosting. This bright citrus flavor complements the tropical notes of mango and coconut beautifully. For those who enjoy a bit of a crunch, mix in some chopped macadamia nuts into the batter for added texture and flavor. You could also swap out the fresh mango puree with other tropical fruits like pineapple or passion fruit for a delightful different twist.

For a fun presentation, try drizzling your frosted cupcakes with a mango glaze. Simply combine powdered sugar with a bit of fresh mango juice to create a pourable consistency. This adds a lovely finish to the cupcakes and enhances the mango flavor. You could also experiment with different sprinkles or edible flowers on top to elevate their appearance for special occasions.

Questions About Recipes

→ Can I use frozen mango for the puree?

Yes, just ensure to thaw and drain excess liquid before blending it into a puree.

→ How should I store leftover cupcakes?

Store them in an airtight container in the refrigerator for up to 3 days.

→ Can I make the frosting ahead of time?

Absolutely! Just keep the whipped frosting in the fridge and re-whip slightly before frosting the cupcakes.

→ What can I substitute for coconut milk?

You can use almond milk or any non-dairy milk, but the flavor will vary.