Mango Filled Coconut Cupcakes With Mango Buttercream

Recipe by abray6212
READY IN: 50mins




  • To make cupcakes, preheat oven to 350F and line 24 muffin cups with liners.
  • Whisk together flour, baking powder, baking soda, salt and ground coconut in a mixing bowl and set aside.
  • In a measuring cup combine coconut milk, oil and vanilla extract, set aside.
  • In a large mixing bowl beat butter and sugar with an electric mixer until light and fluffy.
  • Add eggs, one at a time to the butter/sugar mixture, beating well after each addition.
  • Add flour mixture and milk mixture in alternating batches, beginning and ending with the flour mixture and beat until combined.
  • Spoon batter into cupcake liners and bake for 20 minutes or until golden and toothpick inserted in the center comes out clean.
  • While the cupcakes are baking prepare the filling.
  • In a mixing bowl beat cream until whipped cream is formed, about 7 minutes.
  • Mix in the finely chopped mango and set aside.
  • While cupcakes are cooling, make mango buttercream.
  • In a mixing bowl cream together mango and butter.
  • Add powdered sugar slowly until everything is incorporated and smooth (add more powdered sugar if necessary to achieve the consistency desired) and set aside.
  • Once cupcakes are completely cooled, make a hole in the center of each cupcake using a plunger (an apple corer works wonders too!) reserving tops.
  • Pipe in mango cream to the center of each cupcake and return top to cupcake.