Description
These Mango Coconut Cupcakes combine tropical flavors to create a luscious treat perfect for any occasion. A smooth mango curd filling paired with moist coconut-infused cupcakes and a fluffy coconut buttercream frosting topped with toasted coconut delivers a delightful burst of sweetness and texture.
Ingredients
Mango Curd
- 1/2 cup mango puree (about 1 large mango)
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons lime juice
- pinch kosher salt
- 2 tablespoons unsalted butter
Coconut Cupcakes
- 1 cup shredded coconut
- 1/2 cup coconut oil (melted)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 1/2 teaspoons coconut flavoring
- 1/2 teaspoon vanilla bean paste
- 1 1/2 cups cake flour (substitute all purpose flour)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup coconut cream (or coconut milk)
Coconut Buttercream
- 1 cup unsalted butter (room temperature)
- 3 1/2 cups powdered sugar
- 1 teaspoon coconut flavoring
- pinch kosher salt
- 2-4 tablespoons coconut cream (or coconut milk)
- Toasted shredded coconut for garnish
Instructions
- Make Mango Puree: Blend mango chunks until smooth and strain through a fine mesh sieve pressing with a spoon to get 1/2 cup mango puree free of fibrous bits.
- Prepare Double Boiler: Simmer 1-2 inches of water in a small saucepan and place a heatproof glass bowl on top without letting it touch the water.
- Cook Mango Curd: Combine mango puree, egg yolks, sugar, lime juice, and salt in the bowl. Whisk constantly for 10-15 minutes until thickened and pale, similar to hollandaise sauce. Increase heat if not thickening while whisking constantly.
- Add Butter to Curd: Remove from heat and whisk in butter chunks until smooth. Optional: strain again, then cool to room temperature and refrigerate until use.
- Toast Coconut: Preheat oven to 400°F (204°C). Spread shredded coconut on parchment-lined sheet and toast 5-10 minutes, tossing frequently until golden. Cool completely.
- Preheat Oven and Prep Cupcake Liners: Lower oven temp to 350°F (177°C) and line cupcake pan with liners.
- Mix Wet Ingredients: Whisk melted coconut oil and sugar until smooth. Add eggs, coconut flavoring, and vanilla bean paste and whisk until incorporated.
- Combine Dry Ingredients: Sift together cake flour, baking powder, and salt in a separate bowl.
- Mix Batter: Add half the dry ingredients to wet mixture, then add coconut cream/milk. Stir in remaining dry ingredients until just combined.
- Fill Cupcake Liners: Pour about 1/4 cup batter into each liner (halfway full).
- Bake Cupcakes: Bake for 18-22 minutes or until a cake tester inserted comes out clean. Remove from oven and transfer cupcakes to wire rack to cool completely.
- Core and Fill Cupcakes: Use cupcake corer to remove centers. Fill each with 1-2 teaspoons of chilled mango curd.
- Make Buttercream: Beat room temperature butter and powdered sugar until smooth using mixer with paddle attachment. Add coconut flavoring and salt; beat on high for 4-5 minutes until fluffy.
- Adjust Frosting Consistency: Add coconut cream or milk 1 tablespoon at a time until desired spreadable consistency is reached.
- Frost and Garnish: Frost filled cupcakes generously, then gently press toasted coconut onto the buttercream topping.
Notes
- Use room temperature eggs and butter for best mixing results.
- Be sure to toast the shredded coconut evenly to avoid burning; toss frequently.
- If mango curd is too thick, whisk in a small amount of lime juice or coconut cream to loosen.
- Substitute cake flour with all-purpose flour for denser cupcakes.
- Store leftover mango curd in an airtight container in the fridge for up to 1 week.
- For best flavor, let cupcakes cool completely before coring and filling to prevent melting of curd and frosting.
- Use a fine mesh sieve to remove mango fibers for a silky smooth curd.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical Fusion
