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!
<h3>Why Mango and Coconut?</h3>
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!
<h3>Recipe: Mango Coconut Cupcakes</h3>
Here’s how to bring these tropical vibes to your kitchen.
<b>Ingredients:</b>
<b>For the cupcakes:</b>
• 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)
<b>For the frosting:</b>
• 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)
<b>Instructions:</b>
<b>1. Preheat the Oven</b>
Preheat your oven to 350°F (175°C) and line your cupcake tin with 12 liners.
<b>2. Prepare the Batter</b>
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.
<b>3. Mix It Up</b>
Gradually add the dry ingredients to the butter mixture, alternating with coconut milk. Once combined, gently fold in the diced mango.
<b>4. Bake</b>
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.
<b>5. Make the Frosting</b>
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.
<b>6. Frost and Decorate</b>
Once the cupcakes are cool, frost them generously. If you want to go the extra mile, sprinkle more toasted coconut on top!
<b>The Experience</b>
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!
