Description
Delightful Mango Coconut Cupcakes bring a tropical twist to your dessert table with sweet mango and chewy coconut.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup shredded coconut
- 1/2 cup softened butter
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup mango puree
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the mango puree and vanilla extract.
- Whisk together the flour, baking powder, baking soda, salt, and shredded coconut in another bowl.
- Gradually add the dry mixture to the wet mixture, alternating with the milk, until just combined.
- Fill the cupcake liners about two-thirds full and bake for 18-20 minutes.
- Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for about a week. Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 160
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg