These mango cupcakes will give you all of the summer vibes and transport you to a tropical destination. These cupcakes are so delicious and fresh. They have a super soft coconut cupcake, filled with a mango curd and topped with a smooth and delicious coconut and vanilla buttercream.
These mango cupcakes are so soft and delicious. They have a super soft coconut cupcake, and filled with a silky smooth mango curd. To finish them off the are topped with a coconut buttercream that really brings out the coconut flavor even more.
For this recipe you need a stand mixer or an electric hand mixer.
For more cupcake recipes, try Raspberry Cream Puff Cupcakes, Tiramisu Cupcake and Peaches and Cream Cupcakes.
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WHY YOU WILL LOVE THIS RECIPE
- These coconut cupcakes make you feel like you are in a tropical destination.
- The cupcakes are filled with the most delicious homemade mango curd, making for the most delicious core!
- They are topped with a super smooth coconut buttercream that is super easy to make and topped with small dices of mango!
INGREDIENTS NOTES
These are some of the key ingredients for these mango and coconut cupcakes. For a full list of ingredients, check out the recipe card below.
- Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Coconut milk: Use full-fat coconut milk to get the best texture in your cupcakes and buttercream.
- Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- All-purpose flour: I always use an all-purpose flour that has 10-11% protein. The lower the protein in the flour, the less gluten gets produced, which makes for a soft and tender cupcake.
- Mango: Use a ripe mango to get the most amount of flavor.
See recipe card for quantities.
STEP BY STEP INSTRUCTIONS - CURD
Here is how to make and bake these cupcakes. This recipe needs a hand blender.
STEP 1: Blend the mango into a purée.
STEP 2: In a small pot add mango purée, lemon juice, granulated sugar, egg, and egg yolk. With a whisk, constantly whisk, at a slow pace, the curd, while heating it up on a medium heat until it starts to thicken and bubble slightly.
STEP 3: Then take it off the heat, and pour it through a sieve over a bowl, to catch any cooked egg bits.
STEP 4: Let it sit for 2 mins to slightly cool down. Then add the cold cubed butter and with an hand blender, blend it together until smooth. Pour the curd into a shallow bowl, so it cools down faster, and cover the curd with a piece of cling film so it touches the surface or the curd and place it in the fridge. Let it cool down until cold, about 1 hours.
STEP BY STEP INSTRUCTIONS - CUPCAKES
Here is how to make and bake these cupcakes. This recipe needs a stand mixer with a paddle attachment, or a hand mixer. You will need a 12-cup cupcake pan and cupcake liners.
Before starting preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.
STEP 1: Sift together the all-purpose flour, baking powder and salt and set it aside. Mix together the coconut milk, vanilla extract and set it aside.
STEP 2: In a mixing bowl, using the paddle attachment, add the butter, flavour neutral oil and granulated sugar and mix it on high speed for 2 min.
STEP 3: On low speed, add the eggs one at a time into the mixture. Mix it in until combined.
STEP 4: Scrape down the sides of the bowl. Continue by alternating between adding ⅓ of the flour mixture and ½ of the coconut milk mixture, ending on the flour mixture. Mixing in each addition until just combined.
STEP 5: Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients has been combined.
STEP 6: Divide the cake batter into the 12 cupcake liners. Bake them for 22-24 min or until a cake tester comes out clean.
STEP 7: Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.
STEP BY STEP INSTRUCTIONS - BUTTERCREAM AND ASSEMBLING
Once both the curd and the cupcakes has cooled down make the buttercream.
STEP 1: Sift the powdered sugar. In your stand mixer, use the paddle attachment, start by creaming the butter for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more.
STEP 2: On low speed, add the sifted powdered sugar in 3 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Add the coconut milk and vanilla extract and mix it in. Scrape down the sides of the bowl, and mix for 2 min on low/medium speed.
STEP 3: Take the bowl off the stand mixer. With a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
STEP 4: Transfer the buttercream to a piping bag, fitted with star piping tip, e.g. Wilton 8B.
STEP 5: To make an indent for the mango curd, use the an end of a piping tip or similar. Dig out the core of cupcake.
STEP 6: Add the mango curd in the middle of the cupcake. Thereafter pipe the buttercream of the cupcake. Sprinkle with tiny pieces of mango and shredded coconut.
Serve it on the day, but it can also last well for a few days in the kitchen counter, in an airtight container.
WHY USE A SCALE
My default setting for my recipes is grams and it is the most precise way of measuring out your ingredients. It is also they way I make my recipes, so I therefore know exactly the amount needed to go into the recipes. Cups are a more unprecise way of measuring as many can filled the cups differently, plus there is much more washing 😉
So I will always highly recommend using a scale to measure out your recipes.
EQIPMENT
For the best result, use an aluminum cupcake baking pan, lined with cupcake liners. Aluminum pan are light in color and therefore attracts less heat which means they bake more gently bake which results in a softer cake. If you use a e.g. a black baking pan it'll attract a lot more heat, which will then give a darker crust, that results in a dryer cake.
See all my favorite baking tools here:
DECORATING THE CUPCAKES
I use a Wilton 8B piping tip placed inside a piping large piping. If you don't have that specific piping tip you can use any other you'd wish to use.
STORAGE
Store these mango and coconut cupcakes in an airtight container at room temperature. It's best enjoyed within 1-2 days.
MY TOP TIP
I always use a rubber spatula to scrape down the sides of the bowl when making the cake batter. After everything has mixed together, give it one final gently fold together, to make sure everything in the bottom and on the sides of the mixing bowl has been mixed into the batter.
Other Cupcake Recipes To Try
Make sure to tag me on Instagram @juliemarieeats and leave me a review below if you made this cake. I hope you loved it! To get more ideas by following me on Pinterest.
MANGO CUPCAKES
Equipment
- cupcake baking pan
Ingredients
MANGO CURD
- 75 g mango puréed
- 15 g lemon juice
- 100 g granulated sugar
- 1 egg
- 1 egg yolk
- 50 g cold butter cut into cubes
COCONUT CUPCAKE
- 200 g all-purpose flour
- 1 + ¼ teaspoon baking powder
- ½ teaspoon salt
- 150 g full-fat coconut milk room temperature
- 1 teaspoon vanilla extract
- 70 g butter room temperature
- 30 g flavour neutral oil e.g. canola oil
- 210 g granulated sugar
- 2 large eggs room temperature
COCONUT VANILLA BUTTERCREAM
- 200 g butter cool room temperature
- 330 g powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoon full-fat coconut milk
Instructions
MANGO CURD
- Blend the mango into a purée.75 g mango
- In a small pot add mango purée, lemon juice, granulated sugar, egg, and egg yolk. With a whisk, constantly whisk, at a slow pace, the curd, while heating it up on a medium heat until it starts to thicken and bubble slightly.15 g lemon juice, 100 g granulated sugar, 1 egg, 1 egg yolk
- Then take it off the heat, and pour it through a sieve over a bowl, to catch any cooked egg bits.
- Let it sit for 2 mins to slightly cool down. Then add the cold cubed butter and with an emersion blender, blend it together until smooth. Pour the curd into a shallow bowl, so it cools down faster, and cover the curd with a piece of cling film so it touches the surface or the curd and place it in the fridge. Let it cool down until cold, about 1 hours.50 g cold butter
COCONUT CUPCAKES
- Preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.
- Sift together the all-purpose flour, baking powder and salt and set it aside. Mix together the coconut milk, vanilla extract and set it aside.200 g all-purpose flour, 1 + ¼ teaspoon baking powder, ½ teaspoon salt, 150 g full-fat coconut milk, 1 teaspoon vanilla extract
- In a mixing bowl, using the paddle attachment add the butter, flavour neutral oil and granulated sugar and mix it on high speed for 2 min.70 g butter, 30 g flavour neutral oil, 210 g granulated sugar
- On low speed, add the eggs one at a time into the mixture and mix it in until combined.2 large eggs
- Scrape down the sides of the bowl. Continue by alternating between adding ⅓ of the flour mixture and ½ of the coconut milk mixture, ending on the flour mixture. Mixing in each addition until just combined.
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients has been combined.
- Divide the cake batter into the 12 cupcake liners and bake them for 22-24 min or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.
COCONUT VANILLA BUTTERCREAM
- Once both the curd and the cupcakes has cooled down make the buttercream.
- Sift the powdered sugar.330 g powdered sugar
- In your stand mixer, use the paddle attachment, start by creaming the butter for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more.200 g butter
- On low speed, add the sifted powdered sugar in 3 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Add the coconut milk and vanilla extract and mix it in. Scrape down the sides of the bowl, and mix for 2 min on low/medium speed.1 teaspoon vanilla extract, 1-2 tablespoon full-fat coconut milk
- Take the bowl off the stand mixer and with a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
- Transfer the buttercream to a piping back with star piping tip, e.g. Wilton 8B.
ASSEMBLING
- Using an end of a piping tip or similar, dig out the core of cupcake, to make an indent for the mango curd.
- Add the mango curd in the middle of the cupcake and thereafter pipe the buttercream of the cupcake. Sprinkle with tiny pieces of mango and shredded coconut.
- Serve it on the day, but it can also last well for a few days in the kitchen counter, in an airtight container.
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