Hey Lykkers! Do you love cupcakes? Imagine biting into a soft, fluffy cupcake topped with the creamiest frosting ever—sounds pretty irresistible, right?

We're bringing you a super unique and tasty recipe: Mango Coconut Cupcakes with Toasted Coconut Frosting. These tropical delights will transport you to a sunny beach with each bite!

Why Mango and Coconut?

Mango adds a natural sweetness and a juicy flavor, while coconut brings a tropical richness.

Together, they create a cupcake that’s fruity, creamy, and absolutely dreamy. Plus, the toasted coconut frosting adds a delicious crunch that makes these cupcakes stand out!

Recipe: Mango Coconut Cupcakes

Here’s how to bring these tropical vibes to your kitchen.

Ingredients:

For the cupcakes:

• 1 ¼ cups all-purpose flour (150 gr)

• ½ cup shredded coconut (unsweetened) (40 gr)

• 1 tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened (113 gr)

• ⅔ cup granulated sugar (133 gr)

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup coconut milk (120 gr)

• 1 cup ripe mango, diced (165 gr)

For the frosting:

• ½ cup unsalted butter, softened (113 gr)

• 3 cups powdered sugar (390 gr)

• 2 tbsp coconut milk

• 1 tsp vanilla extract

• ½ cup toasted shredded coconut (40 gr)

Instructions:

1. Preheat the Oven

Preheat your oven to 350°F (175°C) and line your cupcake tin with 12 liners.

2. Prepare the Batter

In a bowl, whisk together flour, shredded coconut, baking powder, and salt. In another bowl, beat the butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla extract.

3. Mix It Up

Gradually add the dry ingredients to the butter mixture, alternating with coconut milk. Once combined, gently fold in the diced mango.

4. Bake

Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 18-22 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.

5. Make the Frosting

Beat the butter until light and creamy. Gradually add powdered sugar, then stir in coconut milk and vanilla extract. Mix until smooth. Gently fold in the toasted coconut for a delightful crunch.

6. Frost and Decorate

Once the cupcakes are cool, frost them generously. If you want to go the extra mile, sprinkle more toasted coconut on top!

The Experience

These Mango Coconut Cupcakes are like a vacation in a cupcake form! The juicy mango pieces provide bursts of flavor, while the coconut adds creaminess and texture. The toasted coconut frosting is next-level—it’s crunchy, creamy, and perfectly sweet.

So, Lykkers, who’s craving a tropical escape with these Mango Coconut Cupcakes? Give them a try and let us know what you think!