Fluffy Coconut Mango Cupcakes

Looking for a tropical treat that’s light, fruity, and irresistible? These Fluffy Coconut Mango Cupcakes combine the sweetness of ripe mangoes with the richness of coconut to create a moist and airy dessert perfect for summer parties, birthdays, or a sweet escape any day of the week. With every bite, you’ll taste sunshine in cupcake form!

Ingredients:

For the cupcakes:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter (softened)
¾ cup sugar
2 large eggs
1 teaspoon vanilla extract
½ cup coconut milk (full-fat)
½ cup ripe mango (pureed)
½ cup shredded coconut (sweetened or unsweetened)

For the frosting (optional but recommended):

1 cup heavy whipping cream (cold)
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Extra shredded coconut or mango slices for garnish

Preparation:

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar:
In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
Add mango and coconut milk:
Mix in the mango puree and coconut milk until smooth.
Combine and fold:
Gradually add the dry ingredients to the wet ingredients. Fold in shredded coconut gently without overmixing.
Bake:
Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the frosting:
Whip the cold cream, sugar, and vanilla until stiff peaks form. Pipe or spread onto cooled cupcakes.
Garnish:
Sprinkle with extra shredded coconut or top with small mango cubes. Enjoy immediately or chill lightly before serving!