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Mango Coconut Cupcakes with Honey Cream Cheese Frosting

These mango coconut cupcakes are a wonderful summer treat. The honey cream cheese frosting is velvety soft and matches the mango and coconut flavor of these cupcakes very well.

Prep Time
25 mins
Additional Time
25 mins
Total Time
50 mins
Servings: 12 cupcakes
Course: Dessert
Cuisine: American

Ingredients

For the cupcakes;
  • 1 1/2 c cup all-purpose flour
  • 1/2 cup sweetened flaked coconut
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 cup butter melted
  • 2 eggs
  • 1/4 cup milk
  • 1 cup diced fresh mango
  • More coconut and mango pieces to garnish
For the frosting;
  • 8 oz cream cheese softened
  • 1/2 cup butter softened
  • pinch salt
  • 1 cup powdered sugar
  • 2 tbsp honey

Instructions

    Cup of Yum
  1. Preheat the oven to 350˚F. Line a muffin tin with cupcake liners.
  2. Whisk together flour, coconut, baking powder and salt in a bowl; set aside.
  3. In a large mixing bowl, combine sugar, melted butter, and eggs. Mix well.
  4. Add the dry ingredients and milk alternately into the butter mixture and mix until combined. Add the mango pieces into the batter and fold together.
  5. Scoop the batter into the prepared pan and bake for 20-25 minutes. Rest the cake in a pan for 2-3 minutes, then transfer to an rack and cool completely.
  6. For the frosting, whip the cream cheese and butter in a electric mixer with a paddle attachment until fluffy. Add the powdered sugar a little at a time. Add the honey and mix well. Put the frosting into a piping bag fitted with a star tip and decorate the cupcakes as you please. Garnish with more coconut and mango pieces.