Creamy Mango Coconut Cupcakes with Coconut Buttercream

Creamy Mango Coconut Cupcakes with Coconut Buttercream are the perfect summer treat. After making these many times, I’ve discovered that the trick to keeping them moist is using fresh, ripe mangoes. The creamy coconut buttercream frosting is the perfect complement to the tropical mango flavor. If you’re a fan of my Easy Greek Chicken Burgers with Feta and Herbs, you’ll love these cupcakes too. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Greek Chicken Burgers with Feta and Herbs and Crispy Potato Fritters with Cheese Easy Side Dish Recipe.

What You'll Need for Creamy Mango Coconut Cupcakes with Coconut Buttercream

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• Ripe mangoes
• Coconut milk
• All-purpose flour
• Baking powder
• Salt
• Vanilla extract
• Coconut extract
• Optional: Toasted coconut flakes
• Optional: Fresh mango slices

How to Make Creamy Mango Coconut Cupcakes with Coconut Buttercream

1. Step 1: Preheat oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. Step 2: In a food processor, blend ripe mangoes until smooth. You should have about 1 1/2 cups of mango puree.
3. Step 3: In a large bowl, combine the mango puree, coconut milk, eggs, and vanilla extract. Mix well.
4. Step 4: In another bowl, whisk together the flour, baking powder, salt, and coconut extract.
5. Step 5: Add the dry ingredients to the wet ingredients and mix until just combined.
6. Step 6: Divide the batter evenly among the prepared cupcake liners.
7. Step 7: Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Step 8: While the cupcakes are baking, make the coconut buttercream frosting by beating butter, powdered sugar, coconut milk, and coconut extract until light and fluffy.
9. Step 9: Let the cupcakes cool completely before frosting with the coconut buttercream.
10. Step 10: Top with toasted coconut flakes and fresh mango slices, if desired.

Storing & Reheating Creamy Mango Coconut Cupcakes with Coconut Buttercream

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: Cupcakes can be made up to 2 days ahead and stored in the refrigerator. Frost just before serving.

Freezing Creamy Mango Coconut Cupcakes with Coconut Buttercream

Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the refrigerator before frosting.

How to Reheat Without Drying It Out

Oven: No reheating needed. Microwave: No reheating needed.

Recipe Notes

• Chef tip: For a less sweet cupcake, reduce the sugar to 1 cup.
• Best substitution: You can substitute the mango puree with pineapple puree for a different tropical flavor.
• Make-ahead: Cupcakes can be made up to 2 days ahead and stored in the refrigerator. Frost just before serving.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your cupcakes are sticking to the liners, try using parchment paper liners or greasing the liners with cooking spray.

Creamy Mango Coconut Cupcakes with Coconut Buttercream

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

12 cupcakes

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• Ripe mangoes
• Coconut milk
• All-purpose flour

Seasonings

• Baking powder
• Salt
• Vanilla extract
• Coconut extract

Optional Toppings

• Toasted coconut flakes
• Fresh mango slices

Instructions

1. Step 1: Preheat oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. Step 2: In a food processor, blend ripe mangoes until smooth. You should have about 1 1/2 cups of mango puree.
3. Step 3: In a large bowl, combine the mango puree, coconut milk, eggs, and vanilla extract. Mix well.
4. Step 4: In another bowl, whisk together the flour, baking powder, salt, and coconut extract.
5. Step 5: Add the dry ingredients to the wet ingredients and mix until just combined.
6. Step 6: Divide the batter evenly among the prepared cupcake liners.
7. Step 7: Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Step 8: While the cupcakes are baking, make the coconut buttercream frosting by beating butter, powdered sugar, coconut milk, and coconut extract until light and fluffy.
9. Step 9: Let the cupcakes cool completely before frosting with the coconut buttercream.
10. Step 10: Top with toasted coconut flakes and fresh mango slices, if desired.

Notes

• Chef tip: For a less sweet cupcake, reduce the sugar to 1 cup.
• Best substitution: You can substitute the mango puree with pineapple puree for a different tropical flavor.
• Make-ahead: Cupcakes can be made up to 2 days ahead and stored in the refrigerator. Frost just before serving.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your cupcakes are sticking to the liners, try using parchment paper liners or greasing the liners with cooking spray.

Storage

• Fridge: Store in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the refrigerator before frosting.
• Oven reheat: No reheating needed.
• Microwave reheat: No reheating needed.
• Make ahead: Cupcakes can be made up to 2 days ahead and stored in the refrigerator. Frost just before serving.

Nutrition Per Serving

• Calories: 250
• Protein: 3g
• Fat: 10g
• Carbs: 35g
• Fiber: 2g
• Sugar: 25g
• Sodium: 100mg
• Cholesterol: 50mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Mango Coconut Cupcakes with Coconut Buttercream FAQs

A Warm Final Note

I can’t wait for you to try Creamy Mango Coconut Cupcakes with Coconut Buttercream and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!