Coconut Mango Tango Cupcakes
Welcome to the tropical paradise of your dreams, one bite at a time!
These Coconut Mango Tango Cupcakes are like a mini vacation in dessert form.
With fluffy coconut-infused cupcakes, a burst of sweet mango filling, and a creamy coconut frosting, they’re guaranteed to make your taste buds dance.
Whether you’re hosting a summer soirée or just craving something sweet, these cupcakes are sure to bring joy—and maybe even a few “oohs” and “aahs”—to your table.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Step 1: Prepare the Cupcake Batter
Start by whisking together your dry ingredients—flour, sugar, baking powder, and a pinch of salt—in a large mixing bowl. In another bowl, combine coconut milk, melted butter (or vegan alternative), vanilla extract, and shredded coconut for that irresistible tropical flavor. Gradually mix the wet ingredients into the dry until smooth. The batter should be light and airy, almost like sunshine in a bowl!
Step 2: Bake the Cupcakes
Divide the batter evenly among lined cupcake tins, filling each about two-thirds full. Pop them into the oven and let the magic happen. As they bake, your kitchen will fill with the warm, comforting aroma of coconut. Once baked, cool the cupcakes completely before moving on to the fun part—the mango filling!
Step 3: Add the Mango Filling
Using a small paring knife or a cupcake corer, carefully carve out a little well in the center of each cooled cupcake. Fill these cavities with a spoonful of luscious mango puree or diced fresh mango. This step is where the cupcakes get their signature tangy-sweet twist.
Step 4: Whip Up the Coconut Frosting
In a stand mixer or with a hand mixer, whip up your frosting using powdered sugar, coconut cream, and a splash of vanilla extract. Beat it until it’s light, fluffy, and cloud-like. Spread or pipe the frosting onto each cupcake, creating swirls that look as dreamy as they taste. Sprinkle some toasted coconut flakes on top for extra texture and flair.
Step 5: Serve and Savor
Arrange your finished cupcakes on a platter and serve them alongside a tall glass of iced tea or sparkling water. Watch as everyone takes their first bite and melts into blissful silence.
Pro Tips
- Toast Your Coconut: For deeper flavor, toast the shredded coconut before adding it to the batter or sprinkling it on top.
- Use Fresh Mango: If possible, use ripe, juicy mangoes for the filling—it makes all the difference!
- Make Ahead: Prep the mango filling and frosting a day in advance to save time on baking day.
- Piping Perfection: Use a star tip for your piping bag to create beautiful, bakery-worthy swirls.
- Balance Flavors: Adjust the sweetness of the frosting based on how sweet your mango filling is.
Storage
- Store the cupcakes in an airtight container at room temperature for up to 2 days.
- Keep them refrigerated if the weather is warm; they’ll stay fresh for up to 5 days.
- Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the fridge before frosting.
Coconut Mango Tango Cupcakes
Description
These Coconut Mango Tango Cupcakes are bursting with tropical flavors, featuring moist coconut cupcakes, a tangy mango filling, and a rich coconut frosting. Perfect for parties or indulging solo!
Ingredients
For the Cupcakes:
For the Mango Filling:
For the Frosting:
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, mix coconut milk, melted butter, vanilla extract, and shredded coconut.
- Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool completely.
- Using a small knife or corer, remove a small portion from the center of each cupcake. Fill with mango puree or diced mango.
- For the frosting, beat powdered sugar, coconut cream, vanilla extract, and salt until light and fluffy.
- Pipe or spread the frosting onto the cupcakes. Garnish with toasted coconut flakes.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 34g12%
- Dietary Fiber 2g8%
- Sugars 22g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Ensure your coconut milk is full-fat for the best flavor and texture.
- Toast shredded coconut in a dry skillet over medium heat for 3-5 minutes until golden.
- Substitute mango puree with peach or pineapple for a different twist.
- Double the recipe if you’re feeding a crowd!
- Use a piping bag fitted with a star tip for professional-looking swirls.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
