Mango Coconut Sunset Cupcakes
Tropical cupcakes with mango filling, coconut frosting, and toasted coconut topping.
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
Preheat oven to 350°F (175°C).
Cream butter/oil and sugar until fluffy.
Beat in eggs, then mango purée.
Mix dry ingredients separately, then fold into wet mixture alternately with coconut milk.
Bake 20 minutes, cool, core cupcakes, fill with extra mango purée.
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
Recipe Details
Timing
About the Author
Professional baker sharing tested cupcake recipes, techniques and troubleshooting tips.
Nutrition (per cupcake)
When to Enjoy
Perfect for summer parties, BBQs, and tropical-themed events.
Recipe Highlights
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.
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