Ingredients for Mango Filled Coconut Cupcakes With Mango Buttercream
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Dry Coconut Powder
- 1 (13.5 ounce) can full-fat coconut milk
- Vegetable Oil
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- Heavy Cream
- 1/2 cup mango puree
- 2-3 cups powdered sugar
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How to Make Mango Filled Coconut Cupcakes With Mango Buttercream
- Preheat oven to 350°F (175°C) and line a 24-cup muffin tin with paper liners.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 cup shredded sweetened coconut.
- In a separate measuring cup, combine 1 (13.5 ounce) can full-fat coconut milk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients and the wet ingredients to the creamed butter mixture in alternating batches, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each cupcake liner about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While cupcakes bake, prepare the mango filling: In a medium bowl, beat 1 cup heavy cream with an electric mixer until stiff peaks form (about 7 minutes). Gently fold in 1 cup finely chopped ripe mango.
- While cupcakes cool, prepare the mango buttercream: In a medium bowl, cream together 1/2 cup (1 stick) unsalted butter and 1/2 cup mango puree until smooth.
- Gradually add 2-3 cups powdered sugar, beating until light and fluffy. Add more powdered sugar if needed to reach desired consistency.
- Once cupcakes are completely cool, use a small melon baller or knife to create a small hole in the center of each cupcake. Carefully remove the cupcake core, reserving for snacking or crumbling to add to the buttercream.
- Fill each cupcake cavity generously with the mango filling using a piping bag or spoon.
- Frost the cupcakes with the mango buttercream. You can top with additional mango chunks or coconut flakes, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
139g
Fat
50g
Carbs
15g
