Tropical Easy Dairy-Free Option

Mango Coconut Sunset Cupcakes

Tropical cupcakes with mango filling, coconut frosting, and toasted coconut topping.

Prep: 25 mins
Total: 45 mins
12 cupcakes
Easy level
4.8 rating
Editor's rating
Caribbean-Inspired
cuisine
Mango Coconut Sunset Cupcakes - professional tropical cupcake recipe

Ingredients

  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter or coconut oil
  • 1 cup sugar
  • 2 large eggs
  • ½ cup coconut milk
  • ½ cup mango purée (plus extra for filling)
  • For frosting: 1 cup coconut cream, 3 cups powdered sugar
  • Toasted coconut and mango slices for garnish

Instructions

1

Preheat oven to 350°F (175°C).

2

Cream butter/oil and sugar until fluffy.

3

Beat in eggs, then mango purée.

4

Mix dry ingredients separately, then fold into wet mixture alternately with coconut milk.

5

Bake 20 minutes, cool, core cupcakes, fill with extra mango purée.

6

Frost with coconut cream frosting and garnish with mango slices and toasted coconut.

Pro Tips

  • Use ripe, sweet mangoes for best flavor
  • Chill coconut cream before whipping
  • Toast coconut for 3-4 minutes for a richer aroma

Delicious Variations

  • Add lime zest for a citrus twist
  • Fill with passionfruit curd instead of mango
  • Make vegan by using plant-based substitutes

Perfect Pairings

Best with iced tea, piña colada, or sparkling water with tropical fruit.

Recipe Details

Timing

25 mins
Prep Time
20 mins
Bake Time

About the Author

Author
Sarah
View profile

Professional baker sharing tested cupcake recipes, techniques and troubleshooting tips.

Nutrition (per cupcake)

340
Calories
48g
Carbs
4g
Protein
15g
Fat
2g
Fiber
34g
Sugar

When to Enjoy

Perfect for summer parties, BBQs, and tropical-themed events.

Recipe Highlights

Tropical Fruity Beach Vibes

Final Thoughts

A bite of sunshine you can enjoy any time of year.

Frequently Asked Questions

Can I use frozen mango?

Yes, just thaw and blend until smooth for the purée.

How do I make coconut cream frosting?

Chill the coconut cream overnight, whip with powdered sugar until fluffy.

Will the mango filling make the cupcakes soggy?

Not if you core them properly and add filling just before serving.

Can I use canned coconut milk?

Yes, but make sure it’s full-fat for the best texture.

Can these be made in advance?

Yes, store unfrosted cupcakes for 2 days and assemble before serving.

Your rating:

Get pro tips weekly

Join our newsletter for expert cupcake techniques and troubleshooting.

You Might Also Love