Mango Filled Coconut Cupcakes with Mango Buttercream
Infused with tropical flavors, these Mango Filled Coconut Cupcakes with Mango Buttercream are a must-try for dessert lovers in search of a fruity twist. The moist coconut-infused cupcakes are baked to golden perfection, then filled with a luscious burst of sweet mango puree in every bite. Topped with a cloud-like mango buttercream frosting, this recipe offers an irresistible combination of creamy, tangy, and nutty flavors. Perfect for summer gatherings or any occasion that calls for vibrant, crowd-pleasing treats, these cupcakes are as beautiful as they are delicious. Garnish with shredded coconut or fresh mango slices for an extra tropical touch! Ideal for fans of coconut desserts, mango recipes, and beautiful cupcakes, this recipe is a showstopping delight.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 0.5 cup coconut milk
- 0.75 cup shredded sweetened coconut
- 1 teaspoon vanilla extract
- 0.75 cup mango puree
- 2 cups powdered sugar
- 0.5 cup unsalted butter, softened (for buttercream)
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, starting and ending with the dry ingredients. Mix until just combined.
Fold in the shredded sweetened coconut gently.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Using a small knife or cupcake corer, remove the center of each cupcake and fill it with about 1 teaspoon of mango puree. Replace the removed cupcake tops if desired.
To make the mango buttercream, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, mixing well after each addition.
Add the remaining mango puree and heavy cream to the buttercream mixture, beating until smooth and fluffy.
Pipe or spread the mango buttercream onto the cooled, filled cupcakes.
Garnish with shredded coconut or fresh mango slices, if desired. Serve and enjoy!
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 42.1 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 77 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
