Mango Coconut Cupcake Bliss

Name: Mango Coconut Cupcake Bliss
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup sugar; 2 eggs; 1 tsp vanilla extract; 1 cup fresh mango puree; ½ cup shredded coconut; ½ cup buttermilk; 1 cup heavy cream; 2 tbsp powdered sugar; ¼ cup shredded coconut, toasted; Fresh mango slices for garnish

Highlighted under: Simple Sweet Recipes

I always find joy in creating desserts that brighten up any occasion, and these Mango Coconut Cupcakes are a delightful experience. Each bite transports me to a tropical paradise, with sweet mango and creamy coconut coming together in perfect harmony. I love how the flavors meld effortlessly, and they can be dressed up with a little extra coconut or fresh fruit on top. Whether it’s a sunny day or a cozy evening, these cupcakes bring a little sunshine to the table, making them a favorite for both celebrations and quiet moments alike.

Created by

Emily

Last updated on 2026-02-07T21:06:28.339Z

When I first experimented with the idea of combining mango and coconut, I was amazed at how the two flavors played off each other. The natural sweetness of the mango pairs perfectly with the rich creaminess of coconut, creating a tropical explosion of flavor. A tip I found helpful is to use ripe, fresh mango for the most robust taste, which truly elevates these cupcakes.

Every time I bake these, I’m reminded of my summers spent on the beach, enjoying the sun and the vibrant tropical flavors. To enhance their appeal, I recommend using unsweetened coconut flakes, as they provide a lovely texture contrast and help balance the sweetness of the cupcake batter.

Why You Will Love This Recipe
Tropical flavors that evoke a sunny beach getaway
Fluffy cupcakes with a moist and decadent crumb
An easy-to-follow recipe perfect for any baker

Understanding the Ingredients

The star of these Mango Coconut Cupcakes is undoubtedly the mango puree. Use ripe, fresh mangoes for the best flavor and sweetness. When blending, aim for a silky-smooth consistency to ensure even distribution in your batter, which helps create a moist crumb. If fresh mango isn't available, you can substitute with canned mango puree, but make sure it’s unsweetened to avoid overly sweet cupcakes.

Coconut adds a unique texture and flavor contrast, enhancing the tropical vibe of this treat. Shredded coconut not only contributes to the cupcakes’ taste but also provides a bite that is both chewy and light. Opt for unsweetened shredded coconut to control the sweetness level, and for a deeper coconut flavor, consider using coconut milk in place of buttermilk. This simple swap will intensify the overall coconut essence.

When combining the wet ingredients, the creaming of the butter and sugar is crucial. Aim for a light and fluffy texture, which usually takes about 3-5 minutes of beating. This process incorporates air and aids in leavening, creating a fluffy texture. If your mixture appears too clumpy, continue mixing gradually at a medium speed, but be careful not to overmix once the flour is added.

Baking Tips for Perfection

To achieve cupcakes that are perfectly baked, preheating the oven is essential. Make sure your oven reaches the desired temperature before placing the cupcakes inside, as this will help them rise properly. Place your muffin tin in the center of the oven to ensure even airflow. If you notice uneven baking, rotate the tin halfway through the baking time for a uniform rise and golden tops.

Keep an eye on the baking process; start checking for doneness around the 20-minute mark using a toothpick. Insert it into the center of a cupcake; if it comes out clean or with a few moist crumbs, they're ready. Overbaking can lead to dry cupcakes, so it’s best to err on the side of caution.

Once out of the oven, allow the cupcakes to cool in the tin for 5-10 minutes, then transfer them to a wire rack to cool completely. This prevents sogginess from steam buildup, ensuring your cupcakes maintain a tender crumb and do not get mushy.

Creative Serving Ideas

These Mango Coconut Cupcakes are stunning on their own, but you can elevate their presentation with a few creative touches. Consider drizzling a passion fruit glaze over the cupcakes for an extra burst of tropical flavor, or decorating them with edible flowers for a visually striking dessert suitable for special occasions.

For serving at gatherings, pair these cupcakes with a scoop of coconut ice cream or a refreshing fruit salad topped with lime zest. This contrast not only enhances the tropical theme but also offers a delightful balance of textures and temperatures.

If you have leftovers, store the cupcakes in an airtight container at room temperature for up to three days. For longer storage, frost them and freeze, ensuring to place parchment between layers to prevent sticking. To serve, simply thaw them in the refrigerator overnight and enjoy the next day!

Ingredients

Gather these ingredients to create your Mango Coconut Cupcakes.

Cupcake Ingredients

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

Topping Ingredients

1 cup heavy cream
2 tbsp powdered sugar
¼ cup shredded coconut, toasted
Fresh mango slices for garnish

These ingredients will help create delicious mango coconut cupcakes.

Instructions

Follow these steps to bake your cupcakes.

Prepare the Batter

Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, then mix in the vanilla and mango puree. Gradually add the dry ingredients, alternating with buttermilk, and fold in the shredded coconut.

Bake the Cupcakes

Line a muffin tin with cupcake liners and fill each liner about 2/3 full with batter. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.

Make the Topping

While the cupcakes cool, whip the heavy cream with powdered sugar until stiff peaks form. Once the cupcakes are cool, frost each one with whipped cream and top with toasted coconut and a slice of fresh mango.

Enjoy your delightful mango coconut cupcakes!

Pro Tips

For an extra tropical touch, consider adding a dash of coconut extract to the batter, or replacing buttermilk with coconut milk for more coconut flavor. Decorate with edible flowers for a stunning presentation.

Make-Ahead Tips

If you're planning for a special event, you can prepare the mango puree a day in advance. Just store it in an airtight container in the fridge to keep it fresh. This saves you time and ensures that all your prep is done well ahead of your baking day. Plus, the flavors often deepen overnight, enhancing the cupcakes’ overall taste.

You can also bake the cupcakes a day or two in advance. Just make sure to let them cool completely before storing them in an airtight container to maintain their moisture. This allows you to focus on other aspects of your event, such as decorating or preparing additional dishes.

When ready to serve, frost them shortly before your guests arrive to ensure that the whipped cream topping stays light and fluffy. This helps the decorative coconut and fresh mango slices maintain their texture and a fresh appearance, providing a beautiful and enticing dessert.

Troubleshooting Common Issues

If your cupcakes are too dense, check to see that you adequately whipped your butter and sugar; under-creamed mixtures can lead to heavy results. Ensuring that you incorporate enough air during this step will make all the difference in achieving a light texture. Additionally, be cautious not to overmix once the flour is added, as this can develop gluten and result in a tougher cupcake.

If you find the cupcakes turning out dry, it could be due to overbaking. Remember to check for doneness early, as every oven behaves differently. Additionally, ensure that your butter is at room temperature to allow for proper mixing, as cold butter can negatively affect moisture retention in baked goods.

Conversely, if your cupcakes sink in the middle, this is often a result of underbaking or too much moisture in the batter. To fix this in future batches, measure your flour accurately using the spoon and level method, and be sure to follow the specified baking time closely, adjusting as necessary according to your oven’s performance.

Ingredient Substitutions

For those with dietary restrictions or preferences, there are quite a few substitutions that can keep this recipe delicious. Instead of all-purpose flour, try a gluten-free blend. Just ensure it's designed for baking, as this will provide a suitable structure for your cupcakes without compromising taste.

If you're looking to make these cupcakes vegan, substitute eggs with flaxseed meal or applesauce—1/4 cup of applesauce per egg works beautifully. In place of butter, coconut oil or a vegan butter stick can be used, maintaining that rich, creamy texture.

For a lower-calorie option, consider using a sugar substitute like monk fruit sweetener. Keep in mind that not all substitutes will provide the same sweetness level, so adjust to taste. You may also reduce the sugar in the recipe without drastically affecting the result, especially since the natural sweetness of mango is significant.

Questions About Recipes

→ Can I use canned mango puree?

While fresh mango is recommended for the best flavor, canned mango puree can be used in a pinch. Just ensure it’s unsweetened.

→ How can I store the cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 3 days.

→ Can I freeze these cupcakes?

Yes, you can freeze the unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature before frosting.

→ What can I substitute for shredded coconut?

If you prefer a coconut flavor without the texture, you can omit the coconut and add a little more mango puree.